Receta Homemade Thai green curry paste
I seem to be on a bit of a roll with making things from scratch! As I said before, I figure if you make everything from scratch once, you can then decide whether it’s worth doing again. And homemade Thai green curry paste is definitely one I’ll do again! Maybe not every single time, but it makes a seriously good curry.
In the past I’ve always been a bit afraid of making homemade Thai curry paste – it always seemed to need so many exotic ingredients! I didn’t want to spend ages searching for hard-to-find items and spend a lot of money on them, only to fill my fridge with things I’d never use again.
But, once I actually sat down and looked at what I would need, I realised that I would only actually need to buy one or two special ingredients – the rest are things that are either staples in my kitchen, or things that I can easily use up in a million different ways!
Onion, garlic, chilli, soy sauce: always in my cupboards or fridge anyway.
Coriander, lime: things I buy every couple of weeks, which can easily be used up in other dishes.
Ginger: can be stored in the freezer for another time!
Lemongrass: okay, this one doesn’t make regular appearances in my kitchen – but I thought buying one special ingredient wasn’t too terrible! (feel free to leave me some ideas for using up the last couple of sticks…)
The ingredients are also not at all difficult to find. At least in the UK, most mainstream supermarkets stock lemongrass and ginger these days (look near the fresh herbs!), and some even stock a handy pack that contains several Thai-style ingredients in one, in case you’re feeling super lazy.
Once you’ve got your ingredients, making the Thai green curry paste couldn’t be simpler – stick everything in a food processor, and blitz it all up until you’ve formed a paste. So easy! You can then use your curry paste in all sorts of ways (see below for an idea!).
Homemade Thai green curry paste Author: Becca @ Amuse Your Bouche Recipe type: Miscellaneous Yield: ¾ cup Ingredients
2 green chillis, seeds removed (or leave them in for a hotter curry paste) 2 cloves garlic, peeled 1 lemongrass stalk 2cm chunk fresh ginger, peeled 1 lime (zest and juice only) 1 shallot or small onion, peeled and cut into a few chunks Large handful fresh coriander 1tbsp soy sauce Instructions
Add all the ingredients to a food processor, and blitz until a paste is formed (you may need to scrape down the sides a few times). Store in the fridge in an air-tight container for up to 3 days. #version#
Here’s a great way to use your homemade Thai green curry paste: Thai green curry spinach soup!