Thai Green Curry Paste
Makes enough paste for 3 curries
Preparation Time: 15 minutes
It’s no secret that I love Asian cuisine. Given our Indian heritage, we also love curries, and so a Thai Green curry of either pork, beef or seafood is a frequent menu item during the week in the GPHousehold. I make this paste in a large batch, which can make 3 curries using 1kg of meat, and one can of coconut milk/cream. I store the paste in ziplock bags in the freezer, and simply defrost and use. When you have 2 small kids and a house to take care of, meals like this are perfect and quick to cook!
How to use the paste:
Take 1 cup of paste and fry with a little extra oil in a pot. After a few minutes when fragrant, add your meat and stir over medium heat to coat the meat in the paste.
If cooking beef or pork: Add boiling water to the level of the meat and simmer on medium low heat until meat is tender, topping up with boiling water if necessary (this can take 40-60 minutes on the stove, depending on your cut of meat. Alternatively you can cook in the pressure cooker). Then, add 1 can of coconut milk or cream, and season with salt.
If cooking prawns or fish: Add 1 can of coconut milk or cream, and simmer on low for a few minutes until meat is cooked. If you prefer a thinner curry, add some boiling water to suit. Season with salt.
- 1 large garlic pod (80g)
- 2 medium brown onions (350g)
- 5 coriander roots with leaves (85g)
- 2 inch piece fresh ginger (40g)
- 2 thick stalks of lemon grass, white part only (50g)
- 10 kaffir lime leaves
- 5 – 10 HOT green chillies, to taste (this curry is best when HOT HOT HOT!)
- 3 tsp shrimp paste
- 1 tbl black pepper corns
- ½ tbl coriander powder
- 2 tsp cumin powder
- ½ tsp turmeric powder
- 2 tsp salt
- ¼ cup oil (45g)
- Smash the garlic pod to loosen the cloves, and peel each clove.
- Peel the onions and cut into quarters.
- Thoroughly wash the coriander roots and leaves. NOTE – Coriander roots sometimes have residual dirt, so ensure you soak and wash thoroughly.
- Cut the ginger into quarters.
- Cut the chillies in half.
- Place all ingredients except the oil into a food processor and grind for 30 seconds to combine. Scrape down sides of processor.
- Add the oil and further grind for a few minutes until a smooth and fragrant paste is achieved. TIP – If the paste seems coarse, add a bit of water while grinding in the processor, until the smooth consistency if achieved.
Easy peasy J Enjoy! GPW