Green curry paste

Green curry paste

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Moderately easy

Servings

Makes 750g/1lb 10oz

John Torode shares his secret to making a fragrant Thai curry - use this strong and aromatic homemade paste as a base

Nutrition and extra info

Nutrition info

Nutrition per serving (30g)

kcalories
18
protein
2g
carbs
2g
fat
1g
saturates
0g
fibre
0g
sugar
1g
salt
1.2g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Miffy and Di's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Torode is a class act and know his Thai - This really is the top Thai paste recipe and dead on even with missing ingredients! Left out the Galangal and Mace as we didn't have them and replaced lime leaves with zest of 2 limes and the juice from them. If no shrimp paste available use Thai fish sauce - about 2 tablespoons for this mix. We also left out the basil and all good. This recipe has much more depth than some of the paste recipes on the net. Definitely one to remember.

BarnesCook's picture

So green curry paste has no curry in it?

curryfreak's picture

cumin and coriander are 2 main curry ingredients - so yes - it has :-)

Questions

Tips