Green curry paste
John Torode shares his secret to making a fragrant Thai curry - use this strong and aromatic homemade paste as a base
Difficulty and servings
MAKES 750g/1lb 10oz
Preparation and cooking times
Prep 15 mins
Cook 5 mins
- Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.
- Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.
MAKE AHEAD
As Thai ingredients can be hard to get hold of, this paste is worth making in a large batch. Freeze the unused paste in ice cube trays for up to 2 months and use straight from the freezer.
PER SERVING (30g)
18 kcalories, protein 2g, carbohydrate 2g, fat 1 g, saturated fat 0g, fibre 0g, sugar 1g, salt 1.2 g
Recipe from Good Food magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1916652/
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Ingredients
- 50g coriander seeds
- 25g cumin seeds
- 1 whole blade mace
- 1 tsp freshly grated nutmeg
- 9 garlic cloves , chopped
- 9 shallots , chopped
- about 15 coriander roots, chopped, plus a handful of coriander leaves
- 19 green chillies , deseeded and chopped
- 250g galangal , chopped
- 5 lemongrass stalks, outer leaves removed, inner stalk chopped
- 5 lime leaves , stalks removed and leaves chopped
- 100g shrimp paste
- handful basil leaves
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Traditionally, this is made with Asian snake beans, which taste very similar to French beans – but are about a foot long
15
ratings
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
5
ratings
Difficulty and servings
MAKES 750g/1lb 10oz
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Ingredients
- 50g coriander seeds
- 25g cumin seeds
- 1 whole blade mace
- 1 tsp freshly grated nutmeg
- 9 garlic cloves , chopped
- 9 shallots , chopped
- about 15 coriander roots, chopped, plus a handful of coriander leaves
- 19 green chillies , deseeded and chopped
- 250g galangal , chopped
- 5 lemongrass stalks, outer leaves removed, inner stalk chopped
- 5 lime leaves , stalks removed and leaves chopped
- 100g shrimp paste
- handful basil leaves
PER SERVING (30g)
18 kcalories, protein 2g, carbohydrate 2g, fat 1 g, saturated fat 0g, fibre 0g, sugar 1g, salt 1.2 g
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06 March 2012
NemracSenrab rated this recipe
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