Thai Green Curry Paste
Here is another one of my Curry pastes. In a few days time I will be making a Thai curry with it, so if you subscribe to this blog you will be notified when I post it.
For 100 Gm of this paste you will need;
4 – Green Chillies (finely chopped and deseeded)
1 – Thumb Sized Piece of Fresh Ginger (finely chopped)
1 teaspoon – Fresh Coriander (finely chopped)
1 stalk – Lemon Grass (finely chopped)
The zest and Juice of 1 Lime
1 teaspoon – Coriander Seeds
1 teaspoon – Cumin Seeds
1 teaspoon – Black Peppercorns
1 teaspoon – Thai Fish Sauce
25 Ml – Olive Oil
Dry fry the coriander seeds, cumin seeds and black peppercorns for 2 or 3 minutes to bring out the flavour, let them cool and then grind them up in a pestle and mortar.
Now put everything in a liquidizer and blend well.
It’s as easy as that, you can keep it in the fridge for a week or so or you can freeze it until you next make a curry