Thai Green Curry Paste
We make this green curry all the time as a base for other dishes. We put it on pizza, in soup, and even once used it as a pasta sauce! It is really simple without any exotic ingredients and if you have a food processor you can make it in 10 minutes. It is based on a Jamie Oliver recipe with a few changes.
Seed 5 green chiles, and 5 red ones. Then if you want it spicy, throw an extra chile in seeds and all!
We tend to just stack everything in the blender one by one. If you have a food processor, you can throw things in whole, but with a blender it is important to dice stuff up first. Sometimes Mandi makes this by hand, chopping everything really finely.
We also find it important to grate ginger. Sometimes when you just chop it, it makes the whole curry stringy.
Some of the spices crushed.
Lemongrass can also make the curry stringy. Learn how to use it best here.
Not much oil! Only what you need to make it blend.
6 spring onions
5 green chilies, seeded
5 red chilies, seeded
1 red chile - seeds intact
2 cloves garlic
Thumb sized piece of ginger
1 tablespoon coriander seeds
1/2 teaspoon freshly ground black pepper
2 lemon grass stalks
2 good handfuls fresh basil on the stalk
3 good handfuls fresh cilantro on the stalk
2 limes, zested and juiced
Splash of oil
Prep the separate ingredients, chop and place in a food processor or blender and blend until it is a smooth paste