Thai Curry Paste

Name: Thai Curry Paste
Prep time: 30 min
Total time: 30 min
Yield: Makes about: 135 g/4¾ oz
Cuisine: Thai
Ingredients: 5 green chillies; 1 shallot, quartered; 1 cm/½ in ginger, peeled and roughly chopped; 3 garlic cloves; 2 lemongrass stalks, chopped; 1 tsp shrimp paste; 30 g/1 oz coriander/cilantro leaves; 30 g/1 oz coriander/cilantro leaves; grated zest and juice of ½ lime; ¼ tsp salt; ¼ tsp ground black pepper; extra virgin olive oil, for covering

Preparation info

Makes about:
135 g

Difficulty
Easy
Ready in
30 min

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

An essential ingredient in so many curry recipes, it is useful to have a jar of this tucked in the refrigerator. You can also make red Thai curry paste, which is hotter due to the red chillies packing a more powerful punch.

Ingredients

5 green chillies
1 shallot, quartered
1 cm/½ in

Asia
Thailand
Fish course
Spice Mix
Pescatarian
Gluten-free

Method

Sterilize a small, wide-necked jar with a non-metallic, vinegar-proof lid so that it is ready to use.
Cut the chillies in half and remove the core and seeds with a teaspoon. Keep the seeds to add extra heat, if you like.
Put the chillies, shallot, ginger, garlic and lemongrass in a food processor and, using a pulsat