This is a recipe for a fantastic green thai curry paste. The original recipe I've long since lost, I make up a large batch once every 6 months or so and freeze it in blocks. Once made I can pull a block of curry paste out the freezer any time I like and fry it with chicken, coriander, carrots, beans and coconut milk to make a wonderfully creamy curry.
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.
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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
Step 2: Whizzing It Up
Before starting, be sure to first sharpen the blade of your food processor.
Add the peppercorns, galangal, cumin powder and coriander seeds to a large food processor. Blitz until all are broken up, you may need to rock the food processor while it's on to get all the seeds off the floor.
Peel and then grate the fresh root ginger, peel and crush the garlic. Add to the food processor and blend some more. It may be useful to leave it running between preparing each bit so it's as fine as it can possibly be when you're finished.
Remove the outer leaves from the lemongrass and finely chop. Cut the stalks off the chillies and throw them in with the lemongrass. Blend.
Finely slice the onions and the fresh coriander. Add with the zest of 8 limes and the juice of 4.
Finally add the 8 teaspoons of fish sauce (can be substituted with soy sauce if you must) and 12 tablespoons of olive oil.
Whizz it all together in the food processor, leaving it running for 3-5 minutes while you clear up all the mess you've made!
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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