Thai Green Curry Paste

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Thai Green Curry Paste

Source: Recipezaar

 

 

10 to 12 green chilies, deseeded and finely chopped

2 fresh lemongrass, stalks trimmed and outer layer removed, finely

chopped

2 inches (5 cm) fresh gingerroot, peeled and finely grated

6 garlic cloves, finely chopped

4 shallots, finely chopped

4 kaffir lime leaves

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1/4 cup fresh cilantro (coriander), 1 large handful

1/4 cup fresh basil, 1 handful

2 tablespoons (30 ml) olive oil

2 limes, juice and zest of

1/2 teaspoon fresh ground black pepper

 

 

1. Using a blender or processor, blend all the ingredients to a smooth

paste.

 

 

2. Transfer the paste into a bowl, cover and chill until required.

 

 

 

NOTE: This will keep for up to 1 week in the fridge in an airtight

container. To freeze, divide into batches in small freezer bags and

freeze for up to 3 months.

 

 

 

Makes 14 - 16 tablespoons (210 - 240 ml).