Keep this delicious curry paste in the freezer to create authentic curries whenever you feel like a quick curry.
For a yummy Thai Green Chicken Curry Click Here.
ThermoFun – Green Curry Paste
Persons
200
Ingredients
- 3 medium green chillies, deseeded, quartered
- 2 spring onions, quartered
- 5cm fresh ginger, halved
- 2.5cm fresh galangal (optional)
- 2 garlic cloves, peeled
- handful fresh basil or 1 tsp dried
- small bunch fresh coriander, stalks and roots attached if possible
- 2 fresh lemongrass stalks, sliced into rings (if unavailable, use 2 Tbsp dried)
- 1 lime, grated zest and juice
- 8 kaffir lime leaves (if unavailable, use the grated zest of 1 extra lime)
- 1 Tbsp coriander, seeds
- 1 tsp cumin, ground
- 1 tsp black peppercorns
- 1 tsp brown sugar
- 2 tsp Thai fish sauce or light soy sauce
- 50g olive oil
Instructions
- Place all ingredients into TM bowl and puree 1 min / speed 10.
- Scrape down and repeat.
Notes
This recipe can be multiplied and frozen into equal portions.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
where do you get Galangal? I shop at coles and they dont have it
anything else I could use?
You could sub it with ginger. It can be found in most fruit/veg shops. 🙂
This is a fantastic recipe.
Today will be my second round…and have tweaked it a bit.
I’m cooking whole Rabbit….so I added 3 Lebanese cucumbers and 250 ml of coconut cream to make my cooking sauce.
Thanks Bridget 🙂
Hi,,, most of the recipes I have found – suggest to DRY ROAST seeds…. but you havent… (which makes it quicker and easier) Was this an oversight or you DONT dry roast them?>??
Thanks… Love your work!!
🙂
Yes you are right Debbie – I did try it both ways and I decided that at the end I honestly could not tell the difference! I do like to ‘cut corners’ when I can! 🙂
Excellent… well thats good enough for me!. .Thanks so much 🙂 Thermomix is about time saving too… so if no need to dry roast.. then thats great!!! 🙂
Yes I agree Debbie! 🙂
I LOVED this recipe! As I could not get galangal locally, I increased the ginger to 10 cm and based on my lifestyle, substituted xylitol and cinnamon for the brown sugar! YUMMY indeed! A keeper this recipe!
Thanks Joanne – I’m pleased you enjoyed it. 🙂
Such a quick and easy curry paste to make. I left the seeds in the chillies and used all ginger as couldn’t find galangal.
Oh nice mix Diana!
🙌🏻🙌🏻🙌🏻. Would never buy from the store again! I grow lemongrass on my balcony, wnd it can get a little out of hand. Wish I had more luck with other Asian herbs. Anyway, I make large batches of this, and give it to family and friends, as well as freeze some. Only change I make is to add shrimp paste for a bit of depth. This paste is a game changer.
Thank you Sabina! Great tip with adding shrimp paste. I must try that next time I make a batch.
Has anyone tried preserving / jarring this recipe please? I’d like to make it to gift to teachers in sterilised jars.
Also; how much paste does it make please? I see the GC recipe calls for 100g of the paste. Is this all of the paste or can I make multiple meals from one batch?
Thank you!
Hi Anna, I freeze batches of this in 100g lots. One batch makes a total of 200g – so use half a batch to make my Thai Green Chicken curry. I personally haven’t tried preserving it in jars so I’m sorry I can’t advise you on this, hopefully someone may be able to comment and help you here.
Thank you! I’ll make for myself and try the preserving before gifting it that way 😂🤞. I’ll let you know how it turns out. Thanks for your response.
Thank you Anna I’d love to hear how it goes and I’m sure many others would too!