Step 3: Storing and Freezing

Once made, the green thai curry paste can be stored in an airtight jar in the fridge for up to three weeks.

I prefer to freeze it in blocks so that I have it available in handy amounts throughout the year. It will store for up to 6 months like this.

To freeze it, I line a baking tray with cling flim then pour on the paste. Spread it out so it's flat and then freeze. Once partially frozen the paste can be removed from the tray, sliced into blocks and then wrapped in tin foil. I like to cut it into two different sized blocks, for when I have 2 or 4 people to cook for. Alternatively you can freeze it in ice cube trays.

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Oooo. Sounds great! I have some mint growing in my backyard that I could probably add as well. Must be pretty spicy thought with all the chilis, garlic, and ginger. Great instructable!
Can this be used in other curry recipes as well? I'm almost certain it can. It should be versatile.
I don't see why not!&nbsp;It'd probably make a nice base for a coconut soup. It's got all the key thai flavours. Take pics and post if you do use it :D<br />
I recommend making this the day before you want to use it. I tried making it day of and ended up eating very late. Totally worth it though, so much better than store bought.<br />
Glad you like it! Yeh definitely worth making it in advance, once you've done it it'll keep for ages in the freezer.<br />
Great stuff ! Just made our first batch, and used it in your curry recipe.<br /> Steve<br />
Awesome. Glad you liked it. <br />
Yea, something to have a go at indeed.<br /> <br /> L<br />
Looks awesome!&nbsp; I love Thai curries, so will have to try this.&nbsp; Do you have a recipe for red curry or Masaman curry paste too?<br />
Thanks :D<br /> <br /> No I've never had red curry or masaman. Will have to branch out and try those!<br />

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