Wednesday, 22 April 2009

Green curry paste

Green curry paste is used a lot in Thai cooking, and it is surprisingly easy to make. I love it, and I keep a jar of it in the fridge at all times. Mix with coconut milk and add prawns, spring vegetables and noodles for an easy lunch!

Green curry paste
Makes 125 ml
5 cloves of garlic, chopped
6 green chillies, de-seeded and chopped
2 stalks of lemon grass
3 tbsp coriander/cilantro root, chopped
2 cm galangal, or ginger
1 shallot, large
zest and juice from one lime
1 pinch salt
2 tsp ground cumin
1 tsp coriander seeds
1 tsp black peppercorns

Just put everything into a food processor and blend into a smooth paste. Store in an air-tight jar in the fridge.

Freezes well up till 2 months.

- As seen in Ching's Kitchen

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