Green Curry Paste

Enough for 2 curries
by Tenina Holder

Well you can't have a good green curry without a good green curry paste. This is a goodie. If I say so myself. I love it and it does keep for ages in the fridge. So make your paste, pull out half and store in the fridge, make your curry and then surprise surprise, in a week or two you can have another curry night! Magic.

TIP: If you are about to make the green curry, don't wash the bowl, just start with a dirty green curry paste bowl!

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Need

  • 1 Teaspoon cumin seeds
  • 1 Teaspoon coriander seeds
  • 3 large green chillies
  • 2 cloves garlic
  • 30 Gram galangal, peeled and cut in small pieces
  • 6 kaffir lime leaves, stalks removed
  • 2 stalks lemongrass, white part only
  • Handful coriander leaves and roots
  • 20 Gram shrimp paste
  • 40 Gram Extra Virgin Olive Oil (EVOO) plus some more BUY
  • 40 Gram Coconut - Sugar BUY
  • 3 spring onions
  • 2 handfuls kale, stalks removed

Do

1  

Dry toast the seeds in a frying pan until fragrant. Cool slightly before placing into Thermomix bowl. Mill 10 sec/speed 8.

2  

Add all remaining ingredients and blend 20 sec/speed 8. Scrape down sides of bowl. Repeat. Add EVOO as required until you have a smooth paste.

3  

Store in airtight jar in the fridge.

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