Tuesday, 13 November 2012

Thai green curry paste

green chillies, coriander, garlic, ginger, lime leaves, onion, shrimp paste
Ingredients for Thai green curry paste

Thai green curry paste

Another gem from the Wagamama cookbook. I made this today for curry-in-a-hurry tomorrow. Simply put all the above ingredients (in the quantities listed below) into a food processor and blitz until smooth. Purists would say you have to pound it in a pestle and mortar to release the oils properly, but I'll leave that decision to you. Once made, it can be kept in a jar in the fridge or frozen (in ice cube trays).

6 green chillies, roughly chopped
1 lemongrass stalk, outer leaves removed, sliced finely
3 kaffir lime leaves, sliced
1cm piece ginger root, peeled and grated
bunch of coriander stems
1 teaspoon cumin seeds, roasted in a hot, dry frying pan
2 garlic cloves, roughly chopped
1 tablespoon chopped shallot
1 teaspoon shrimp paste
1 tablespoon vegetable oil

To make a chicken curry: Heat a couple of tablespoons of paste in a large frying pan with a teaspoon of palm (or brown) sugar. Pour in some coconut milk and when it comes to the boil add some finely chopped chicken and mini aubergine, followed by some halved baby corn. Cook until the chicken and aubergine are done. Finish with a generous squeeze of lime. Garnish with coriander and/or basil leaves.

Thai green curry paste


  1. I make a very similar paste and then freeze it in portions in an ice cube tray for super fast curry - often made with leftover roast chicken and any wrinkled veg lurking in the fridge.