Thai Curry Paste

This is not something we ever make because the kids won’t eat it but I’d like to keep it handy for when they’re older. The paste will keep for 2 or 3 weeks in a refrigerated airtight container or can be frozen in an ice cube tray. It serves 4. Just blitz it all together in a food processor or with a stab mixer. When cooking with it later, I also add coconut milk.

  • 2 tbs ground coriander seeds
  • 4 cm ginger, peeled
  • 8 garlic cloves
  • zest and juice of 4 limes
  • 4 lemongrass stalks
  • 2 tbs ground paprika
  • fresh chilli (to taste)
  • 100ml peanut or grapeseed oil

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