Thai Green Curry Paste
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!
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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 5 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.
