 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months. Ingredients:
10 -12 green chilies, deseeded and finely chopped |
2 fresh lemongrass, stalks trimmed and outer layer removed, finely chopped |
2 inches fresh gingerroot, peeled and finely grated |
6 garlic cloves, finely chopped |
4 shallots, finely chopped |
4 kaffir lime leaves |
1 teaspoon shrimp paste (optional) |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/4 cup fresh cilantro, 1 large handful |
1/4 cup fresh basil, 1 handful |
2 tablespoons olive oil |
2 limes, juice and zest of |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Using a blender or processor, blend all the ingredients to a smooth paste.
2. Transfer the paste into a bowl, cover and chill until required.
|
|