(Base for Thai Green Curry)
This recipe was featured in: Thai éncore
(No Ratings Yet)
Loading ...
Makes about 1 cup of paste
10-12 small green chillies
4 medium garlic cloves, smashed and peeled
1 lemon grass stalk, finely chopped or 1/4 tsp lemon zest, grated
1 tsp lime zest, grated
2 kaffir lime leaves, torn
2 shallots, chopped
1 cup cilantro leaves and stalks, roughly chopped
1 inch piece of galangal or ginger, peeled and chopped
1 tsp coriander powder or 2 tsp coriander seeds
1 tsp freshly ground black pepper
1 tsp salt
2 tbsp peanut oil (or any other cooking oil is also fine)
water, as required to add moisture while making the paste
Combine all the ingredients in a food processor and grind to a thick paste. Add water, as necessary.
Transfer the paste to an airtight container and store in the refrigerator till you are ready to use. It can be refrigerated for 3-4 weeks.
