Monday, 11 October 2010

Easy thai green curry paste

This is super easy to make and really does make a more fragrant, aromatic final dish. The recipe makes enough for four curries, so portion up any remaining paste and freeze it for later use. You can even cook it straight from frozen so it's a useful standby for impromptu dinners.

Makes enough for four curries (to feed four people)

1 tsp whole cumin seeds
1½ tsp whole coriander seeds
3 spring onions
3 large fresh green chillies, stalks removed and 2 with seeds removed
the pared rind of a lime
1 stalk of lemon grass, outer layer and twiggy end removed
3 tsp fish sauce
4 cloves of garlic
1½ tsp fresh ginger, chopped
a small handful of coriander stalks
½ tsp ground black pepper
1 tsp salt

1) Toast the cumin and coriander seeds in a pan for a couple of minutes, until they release a warm, toasty aroma, then grind to a fine powder.

2) Chop all the remaining ingredients into fine pieces, then blend to a paste with the ground spices in a blender or food processor. If it's too thick to blend, add a spoon of water.

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