“When you discover how easy & cost affective it is to make amazing Thai Green Curry Paste is you won’t buy it again. This recipe will easily create 5-6 meals for you & it lasts for 2 weeks if you keep it in a sealed container in the fridge..I must also mention it taste incredible…”
For the Paste
1 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Salt
4 Garlic Cloves
1 Lemon Grass Stem, Woody part removed and the rest cut small.
Thumb size Piece of Ginger
1 tbs Lime Juice
5 Green Birds Eye Chilli’s
1 tsp Tamari (to keep it Gluten Free – Soy Sauce if not)
2 tbs Vegetable Oil
2 Kaffir Lime Leaves (fresh or dried)
Handful of Fresh Coriander
Method Watch Tutorial Video
First up you will need to toast the Cumin & Coriander Seeds, this releases all their amazing aromatics. Simply place them in a dry frying pan, and toast over a medium heat, this won’t take long roughly two minutes. You will start smelling them, thats when you know they are ready.
Place the seeds and all the remaining ingredients in a blender, I used my Nutrininja for this. Then blitz until it forms a smooth paste. You may need to add more Vegetable Oil to help it blend.
Then thats it, your paste is done. I recommend storing it in a mansion jar it will last a good 2 weeks!
Simple add 1 tbs of the paste to a wok with Vegetables of your choice, then add a can of coconut milk. Serve with Rice or Noodles. Simple but healthy and nutritous. For the full recipe – See my youtube channel.