Green Thai curry paste

    10 min

    I have been making this for nearly 20 years, and it tastes fabulous and so fresh. I make enough so I portion it up and freeze it. You can get all the ingredients from a good Chinese supermarket, I get mine from Leeds Chinese supermarket on Vicar lane, they get their fresh Thai veg and spices on a Wednesday/Thursday that be the best time to get them, as they are fresh, they have usually sold out by the weekend. So once you make this, it makes life a lot easier, so all you need is chicken, or seafood, fry off add curry paste, and add coconut milk and cook for 10 to 15 minutes or until thoroughly cooked through, add Thai sticky steamed rice.


    Yorkshire, England, UK
    4 people made this

    Makes: 1 (200g) batch curry paste

    • 8 to 12 stalks lemon grass
    • 12 to 24 green eyed chillies, chopped
    • 1 bunch Thai sweet basil, finely chopped
    • 1 bunch coriander, finely chopped
    • zest and juice of 2 limes
    • 1 good knob fresh galangal, grated
    • 5 cloves garlic, grated
    • 4 tablespoons fish sauce
    • 2 teaspoons palm sugar
    • 6 to 8 kaffir lime leaves, finely chopped
    • 3 tablespoons groundnut oil or sunflower oil

    Prep:10min  ›  Ready in:10min 

    1. Top and tail the lemongrass and with the hilt of your sharp knife, bash the lemongrass, discard the woody core and chop finely.
    2. Combine all the ingredients, except the groundnut oil, in a food processor and pulse. Gradually add the groundnut oil until the mixture resembles a paste.
    3. Either use the paste as a marinade or get some small freezer bags and 2 heap tablespoons into each bag, squeeze air out and seal it and put in freezer, until your ready to use it.

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