This Green Curry Paste is a great base for soups or curry’s. Packed with fresh ingredients for a wonderful vegetable or chicken green curry. This is a mild green curry paste, as we find very spicy sauces don’t agree with us. If you want it hot, then just increase the number of chilli’s to 3 or 4. Lots of recipes call for dried shrimp, we find that tricky to find and I’m allergic to prawns so it wouldn’t work for us anyway. The anchovies add the type of flavour we’re after. If you don’t want to include anchovies in your Green Curry Paste then you can crush up a sheet of Nori Seaweed and get a lovely flavour for any vegetarians or vegans.
You can make a big batch but doubling the recipe, and freeze half. It will keep for about a month but will lose its flavour after that.
Green Curry Paste
- June 29, 2020
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Ingredients
- 3 Green Chilli's (add more if you want a medium or hot curry)
- 2 Shallots - chopped
- 2 Lemon Grass stems - chopped
- 3 tbsp ground fresh Ginger
- 6 cloves of Garlic
- 3 Anchovies
- Zest of 2 Limes
- Juice of 1 Lime
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 1/4 tsp Pepper
- 1/2 tsp Turmeric
- 1/2 cup fresh Coriander (include the stems)
Directions
- Step 1
- Chop up the garlic, chillis and shallots
- Step 2
- Grate the fresh ginger
- Step 3
- Grate the limes to get the zest
- Step 4
- Peel the outer leaves from the Lemon Grass and chop up the inner core
- Step 5
- Pop all the ingredients into a mixer and whizz until you have a smooth paste.
