Sauces & stocks
Homemade Green Curry Paste
Aromatic Thai base for curries made from scratch.
Gluten-free
Ingredients
- 6 green chilies
- 4 shallots
- 4 garlic cloves
- 2 stalks lemongrass
- 1 piece galangal or ginger
- Roots and stems of a bunch of cilantro
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- 2 kaffir lime leaves
- 1 tablespoon shrimp paste
- 1 teaspoon salt
Step-by-step
Using a different robot? Switch it here:
- Toast the cumin and coriander seeds in a dry pan and set aside.
- Put the chilies, shallots, garlic, lemongrass and galangal in the mixing bowl. Blend 10 sec/speed 7.
- Add the cilantro roots, toasted spices, lime leaves, shrimp paste and salt.
- Blend the paste 1 min/speed 9 until smooth, scraping down the sides.
- Repeat blending 30 sec/speed 9 if large pieces remain.
- Store in an airtight jar in the fridge for up to 2 weeks.
Tips
- For a vegan version, omit the shrimp paste and add 1 tablespoon soy sauce.
- Freeze in portions to have paste ready when you need it.
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