Thai Curry paste
For the true taste of South East Asia
Recreate the authentic flavours of a Bangkok street market in seconds. Apply this genius curry paste to chicken, beef, pork, prawns or vegetables and cook to perfection. Feel free to adjust the chillies to taste.
5g coriander seeds
5g cumin seeds
3g black peppercorns
4 medium green chillies, de-seeded and halved
2 shallots, peeled and halved
5cm piece of fresh ginger, peeled and sliced
3 garlic cloves, peeled
small handful of fresh coriander
40g lemongrass paste
2 limes, grated zest and juice
20ml Thai fish sauce
3 tbsp olive oil
Here’s the whizz…
First place the seeds and peppercorns into the blending jug and blend until crushed to a fine powder then add the remaining ingredients and blend until a paste is achieved. Coat your favourite meat, seafood or vegetables with the paste and leave to marinate for 30 minutes or so before stir frying, grilling, stewing or baking, depending on the type of curry you enjoy.
The paste will keep in a screw top jar for X-X days in a fridge.