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Green Curry Paste
Thai
Other
45 mins
Vegetables/vegetarian
Medium
Serves
4 to 6

This curry paste takes a bit of effort and a lot of ingredients - great for days when you've got some time to cook. Once you've made a batch, you can freeze the curry paste in ice trays, each block of frozen paste is the perfect portion for 2 people. At Rosa's, we're a firm believer in having curry pastes in the fridge at all times!

Recipe courtesy of
Ingredients
  • 1 teaspoon sea salt
  • 5 long green chillies, sliced
  • 3-5 green birds eyes chillies, sliced
  • 3 tablespoons galangal, finely sliced (found at Asian supermarkets, leave out if you can't find, don't substitute with ginger)
  • 2 tablespoons lesser galangal (aka fingerroot), finely sliced (found at Asian supermarkets, leave out if you can't find, don't substitute with ginger)
  • 3 lemongrass stalks, sliced
  • 1 tablespoon lime zest, finely grated
  • 3 coriander roots, finely sliced (or coriander stalks)
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 teaspoon shrimp paste (leave out to make this recipe vegan, can be found at Asian supermarkets)
  • 1 tablespoon coriander seeds, roasted and ground
  • 1 teaspoon cumin seeds, roasted and ground
  • 5 black peppercorns, crushed
Method
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Method
  1. If you're using pestle and mortar, this can take a while (up to 30 minutes) so we would recommend using a food processor.
  2. Finely grind the salt and chillies, using a pestle and mortar or a food processor.
  3. When you have a rough paste, add the two types of galangal, lemongrass, lime zest and coriander roots and keep grinding or blending until the ingredients are mixed through
  4. Next add shallots, garlic, shrimp paste, coriander and cumin seeds, and peppercorns and grind/blend until the finished paste is smooth.
  5. Use immediately or freeze for later days. The paste will keep in the fridge for 4–8 weeks if it’s stored in an airtight container.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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