I’ve had a few requests for a Thai green curry, specifically one that uses ingredients that are easily obtainable in the UK.
I would advise making your own Thai curry paste as it packs more of a flavour punch, it’s cheaper than that from the shop and it’s more fun doing it yourself.
I thought I’d start with a Thai curry paste recipe, as a good curry paste (should) make a good curry!
To the recipe!
Ingredients (makes about 500ml)
- 2-3 medium onions
- 10-15 green chillis
- Ginger paste (2-3 tbsp)
- Garlic paste (2-3 tbsp)
- 1-2 lemons
- 2-4 limes
- 2 tbsp coriander seeds
- 1 tbsp ground cumin
- 50ml Thai fish sauce
- 20ml light soy sauce
- 30-50g fresh coriander
- 100ml olive oil
Equipment
- A food processor, or,
- A mixing bowl/measuring jug and an immersion blender
Prep (5 minutes)
- Zest and juice the lemons and lime into bowl.
- Dice the onion and add to bowl.
- Slice chillis, remove seeds if you don’t want it so hot and add to bowl.
- Lightly crush the coriander seed, add to the bowl with the rest of the ingredients.
- Blitz until smooth and keep in the fridge for upto 3-4 weeks.
Lemon squeezy
Nice and easy.
You can vary the amounts of ingredients depending on personal taste.
I’ll be doing a Thai green chicken curry recipe next so keep an eye out for it.
Looking at costing, the above recipe works out about £1.45 cheaper if you were to buy the same quantity from a supermarket, not too shabby!
Recipes and Stuff 