Thai Green Curry Paste Recipe - Makes approx 1/2 cup (125ml or 4 fl oz)

Thai Green Curry Paste Recipe


5 garlic cloves, peeled and coarsely chopped
6 green chillies, seeded and chopped
20cm (8 inches) lemon grass, topped and tailed and coarsely chopped
3 tablespoons chopped fresh coriander (cilantro) leaves
2.5cm (1 inch) cube fresh ginger root (or galangal if you can get it), peeled and grated
2 spring onions (scallions) coarsely chopped, with the ends chopped off
2 teaspoons (10ml) lime zest (this is the yield of 1 lime)
2 tablespoons (30ml) lime juice (this is the yield of 1 lime)
1/4 teaspoon (1ml) salt
2 teaspoons (10ml) ground cumin
1 teaspoon (5ml) coriander (cilantro) seeds
8 black peppercorns


Put all of the ingredients into a food processor
Blend until a smooth paste
Store in an airtight jar in the fridge
Will keep for up to a week

Recipe submitted by Simon Parkes on 31 October 2007

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