I think the original recipe was a quarter the size of this one, but when using the food processor I find it harder to make in smaller quantities as bits get stuck to the side then there isn't enough paste in there to get properly puréed.
The total cost of this was 13 GBP and should easily make 20 curries. Much cheaper and better than buying those expensive little jars of curry paste.
The recipe for the curry that uses this paste can be found here: Green Thai Chicken Curry. It can also be used to make a mean chicken and coconut soup.
Step 1: Ingredients
- 20 hot green chillis, ends cut off
- 4 small onions, finely diced
- 200g root ginger, peeled and grated
- 8 garlic cloves, crushed
- large bunch of fresh coriander (mine weighed 240g)
- 4 limes, zest only
- 4 limes, juice and zest
- 8 lemongrass stalks, finely chopped
- galangal, a few pieces
- 4 tbsp coriander seeds
- 4 tsp ground cumin
- 4 tsp black peppercorns
- 8 tsp fish sauce
- 12 tsp olive oil