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Thai green curry paste used in a salmon traybake

Thai green curry paste

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Makes 100g (approx)

Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or lime leaves

  • Freezable
  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal25
fat2g
saturates0.1g
carbs1g
sugars0.3g
fibre0.2g
protein0.4g
salt0.07g
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Ingredients

  • 1 lemongrass stalk, tough outer leaves discarded, finely chopped
  • 1 lime, juiced
  • 1 tsp ground coriander
  • 4-6 green chillies , deseeded if you prefer less heat, chopped
  • 4 garlic cloves , chopped
  • thumb-sized piece of galangal , peeled and chopped
  • 3 small shallots , peeled and chopped
  • 3 lime leaves, finely shredded
  • ½ small bunch of coriander , finely chopped
  • 1 tsp shrimp paste
  • 3 tbsp vegetable oil

Method

  • STEP 1

    Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

Goes well with

Recipe from Good Food magazine, January 2020

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A star rating of 5 out of 5.3 ratings
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