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30/08/2021

Simple Green Curry Paste

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This is a simple green curry paste borne from what I had on hand. It's a good one to mix up if you have a leftover fresh coriander. Store in a jar in the fridge covered with a thin layer of oil and use within 2 weeks.

Makes:

1/2 cup

Prep Time: 10 minutes

Download Recipe PDF

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon grated ginger
  • 1 teaspoon grated lime rind
  • 1 Thai green chilli*
  • 1 large clove garlic, peeled
  • 1 spring onion, chopped
  • 1 cup chopped fresh coriander leaves and stalks
  • 1 teaspoon fish sauce (or use shrimp paste)

Method

Blend all ingredients together in a nut mill, small blender or mortar and pestle to make a smooth paste. Store in a jar, covered with oil, for up to 2 weeks. Use as a base for green curry dishes.

Tips

*The heat of the paste will vary depending on the size and strength of the chilli so you may need to adjust to your taste.

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