Thai green curry paste
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Thai green curry paste

By Anna Glover

Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or kaffir lime leaves

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 25
  • fat 2g
  • saturates 0.1g
  • carbs 1g
  • sugars 0.3g
  • fibre 0.2g
  • protein 0.4g
  • salt 0.07g

Ingredients

  • 1 lemongrass stalk, tough outer leaves discarded, finely chopped
  • 1 lime, juiced
  • 1 tsp ground coriander
  • 4-6 green chillies, deseeded if you prefer less heat, chopped
  • 4 garlic cloves, chopped
  • thumb-sized piece of galangal, peeled and chopped
  • 3 small shallots, peeled and chopped
  • 3 kaffir lime leaves, finely shredded
  • ½ small bunch of coriander, finely chopped
  • 1 tsp shrimp paste
  • 3 tbsp vegetable oil

Method

  1. Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

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