Thai Green Curry Paste

Ingredients for Thai Green Curry Paste

• 12 small green Thai chillies, stems removed

• 2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced

• 2 shallots, coarsely chopped

• 8 small or 6 large garlic cloves

• 1 (4") piece galangal, peeled, thinly sliced

• Zest of 1 makrut (Thai) lime (optional)

• 150g Thai basil leaves

• 1 tablespoon chopped fingerroot (kra chai) in brine (optional)

• 2 1/2 teaspoons prawns paste

How to make Thai Green Curry Paste

Blend chillies, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), prawns paste, and 120ml water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.

DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.