Thai curry paste

Name: Thai curry paste
Prep time: 15 min
Total time: 15 min
Yield: Makes 225 g/8 oz
Cuisine: Thai
Ingredients: 2 tbsp chopped spinach leaves; 1 small bunch of coriander (cilantro) stalks; sea salt and freshly ground black pepper; 2 tbsp olive oil; sea salt and freshly ground black pepper; 2 tbsp finely chopped or grated lemongrass stalks; 3 garlic cloves, crushed; 1 tbsp peeled and grated root ginger; 4 shallots, finely chopped; 2 tsp ground coriander; 1 tbsp finely chopped kaffir lime leaves; 1 tbsp Thai fish sauce; 2 tsp ground cumin; 3 green chillies, deseeded and roughly chopped

Preparation info

Makes
225 g

Difficulty
Easy
Ready in
15 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Ingredients

3 green chillies, deseeded and roughly chopped
3 garlic cloves, crushed
2 tbsp finely chopped or grated

Asia
Thailand
Spice Mix
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Put all the ingredients into a small blender and blitz together to a paste, or crush in a pestle and mortar.

Store in an airtight container in the fridge for up to a week.