Thai Green Curry Paste
The iconic (yet different) green curry paste that can be the base of so many amazing dishes. We loved the addition of kale to this one!
When in a hurry....(and therefore requiring curry in a hurry...) you should definitely have a jar of this in your fridge for instant dinner production. Throw in some chicken, a can of coconut milk and a dollop or 2 of this magic stuff and you have dinner in under 10 minutes. It takes longer to steam the rice than cook the curry. You. Are. Welcome. Time to Thai!
Need
- 1 Teaspoon cumin seeds
- 1 Teaspoon coriander seeds
- 3 Large Green Chillis
- 30 Grams fresh turmeric
- 6 makrut (kaffir) lime leaves Leaves
- 1 Stalk of Lemongrass
- 1 Handful fresh coriander or cilantro leaves, stalks and roots
- 20 Grams soy sauce
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 40 Grams coconut sugar
- 3 Spring Onions
- 1 Handful Kale
Do
- 1
Place cumin seeds and coriander seeds in the Thermomix bowl and dry fry 5 min/Varoma/speed 1 Then mill 20 seconds/speed 8
- 2
Add all remaining ingredients and combine 20 seconds/speed 8
- 3
Scrape bowl and repeat until it has turned into a paste.
- 4
Store in a jar in the fridge.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
