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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