Thai Green Curry Paste

Gluten-free | Sugar-free | Dairy-free | No added fats or oils

Makes enough paste for 4 portions

Why it’s delicious

We all love fragrant green curry, and now you can make your own healthy paste that freezes well and can be used with chicken, beef, pork, turkey, seafood, tofu or vegetables.

Helpful hints and tips

This recipe will make enough paste for at least 6-8 portions, so it’s great if you are meal-prepping or cooking for a crowd. 

Use this curry paste with chicken, beef or vegetables as you would when making a curry. I also use this paste to marinate chicken before barbecuing. 

You will need a food processor or mortar and pestle to make this recipe. 

Ingredients

• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 tsp ground  white pepper 
• 1-2 tbsp chopped green chillis (you can add more or less to taste)
• 1 tsp mineral or Himalayan salt 
• 3 stalks of coriander, stems and roots, washed and chopped.
• I kaffir lime leaf - finely shredded.
• 2 cm (¾ inch) piece of galangal - finely chopped
• 1 lemongrass stalk - finely chopped
• ½  small red onion - chopped
• 1 tbsp finely chopped garlic
• 1 tsp fermented shrimp paste 

Method

1. Add all the ingredients into a food processor and blend to a paste. Add a tablespoon or 2 of water to help blend all the ingredients into a smooth paste. 
2. Use the paste as required, store in the fridge for up to 7 days or freeze for up to 3 months.