This curry paste is very versatile - you can use it as a dip by mixing it with yoghurt, or as an accompaniment to barbecued fish or vegetables.
12 small green chillies
4 cloves garlic
4 shallots
3 stalks lemongrass, tough outer layers removed
thumb-sized piece of ginger, peeled
4 fresh kaffir lime leaves (optional)
1 tsp shrimp paste
freshly ground black pepper
Mix all the ingredients together, either in a food processor or in a large pestle and mortar, until they form a very smooth paste.
The paste needs to be smooth so it does not interfere with the textures and flavours of other ingredients.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
How to make Thai green curry paste
How to make curry paste
Green curry paste
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