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–+ servings

Thai Curry Paste

Added to your favourite meats or seafood, noodles, vegetables, tofu, this paste will create delicious curries. Or use it to make delicious soups or noodle dishes..
5 from 1 vote
Print Recipe
Course Main Course
Cuisine curry, thai
Servings 6

Ingredients
  

  • 1-3 green chillies de-seeded and roughly chopped
  • 1 shallot roughly chopped
  • 2 cm fresh ginger peeled and grated
  • 2 garlic cloves crushed
  • 1 bunch fresh coriander stalks if possible
  • 1 lemon grass stalks chopped (if unavailable, use 2 tbsp dried)
  • 1 lime grated zest and juice
  • 2.5 cm galangal peeled and chopped (if available)
  • 1 tbsp coriander seeds crushed
  • 1 tsp ground cumin
  • 1 tsp black peppercorns crushed
  • 2 tsp light soy sauce
  • 3 tbsp oil
  • 1 tbsp coconut milk (optional)
  • 1 tsp salt

Instructions
 

  • Place all the ingredients in a food processor or a pestle and mortar and combine until paste is formed.
  • Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
  • Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 2 weeks or freeze in small quantities to use when required.
  • Add to a creamy sauce or Thai curry stir fry, even fish pie for a fragrant flavour.
Keyword curry, Kevin Dundon, thai