Thai curry paste is surprisingly easy to make, and it’s so much healthier & fresher-tasting than the shop-bought variety. Add to curry, noodles or soups for a deliciously zingy dish.
Serves 4 people
Method
1. Place all ingredients in a food processor, chopper, or blender. Then simply process well to form a paste!
2. If using a pestle & mortar pound all herbs & spices together into a paste, then gradually add the wet ingredients, stirring until smooth.
Ingredients
Green Curry Paste
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 large green chillies, deseeded
- 2 shallots or 1 red onion, coarsely chopped
- 2 garlic cloves, peeled
- 2 tbsp chopped fresh coriander, including root and stalk
- grated grind of 1 lime
- 1 tbsp roughly chopped galangal (can use ginger)
- 1 tsp ground turmeric
- pinch salt
- 2 tbsp oil
Red Curry Paste
- 7 fresh red chillies deseeded and blanched
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 inch piece of galangal, peeled and chopped
- ½ stalk lemon grass, chopped
- pinch salt
- grated rind of 1 lime
- 4 garlic cloves, chopped
- 3 shallots or 1 red onion, chopped
- 2 kaffir lime leaves, mid-rib removed, shredded
- 1 tbsp oil
