Thai Green Curry Paste

This Thai Green Curry Paste is packed with loads of amazingly aromatic fresh flavours. So delicious and quick you will never buy the premade jars again! A firm favourite of mine because it can be whipped up in minutes to make a healthy, fresh and super tasty dinner.

Ingredients:

Garlic

4 cloves

Fresh Chillies (Green or Red)

4 or 5

Shallots (or 1 onioin)

2

Kaffir lime leaves

2 stem removed. (2 tbsp of Lime zest works well if you don't have any kaffir lime leaves)

Lemon grass

1 Steam (or zest of one lemon works just as well)

Ginger

1 thumb sized piece

Soy Sauce

1 tbsp

Lime Juice

3 tbsp

Ground Cumin

1 tbsp

Ground Coriander

1/2 tsp

Salt

1 tsp

Black Pepper

1 tsp

Coriander

70g

Basil

30g

Method:

1. Place all ingredients into a food processor and blend until a smooth paste.

Could not be easier. Can be stored in an airtight container in the fridge for upto 1 week. or in the freezer for 6 months. Makes about 1 jar (3 or 4 servings depending on your taste).

Serving suggestion: Thai green Veg Curry. Add vegetables (Red pepper, Courgette, Green beans, Onion, Broccoli anything you like really) and a 1 tbsp oil (or a few sprays of fry light) to large wok or pan stir fry for about 5 minutes few minutes until tender then add few generous spoonfuls of the curry paste and pour in a can of coconut milk mix until combined and aromatic simmer for about 10-15 minutes. Serve with some brown rice or naan bread.