Here's a quick recipe for green curry paste. I find it works better for me when I make a batch of it and keep it in the fridge. It comes in super handy when you want to make a quick flavoursome meal and haven't got the time or energy to start putting stuff together.
The curry paste is super versatile because you can use it on meat, fish and vegetables.
Makes 1 medium sized jar
1 small bunch of coriander, washed with the roots and stalks itact
1 cup of fresh basil
1 thumb of ginger roughly cut
4 cloves of garlic
2 lemongrass stalks, chopped
4 green chili ( you can add some for more heat)
Juice and zest of 2 limes
2 tablespoons fish sauce (or 1 tablespoon of shrimp paste if you have)
1 small red onion, coarsely chopped
4 tbs coconut milk
1 teaspoon cumin seeds
1 teaspoon, coriander seeds
Place all your pepped ingredients into a blender or food processor and whizz. It should form a paste. If it seems too dry, you can add a bit more coconut milk. This paste will easily keep for up to a month in the fridge and when stored in a glass jar.
Commentaires