BBC HomeExplore the BBC

10 July 2009
Accessibility help
Text only
TV and radio Directory A to Z Chat Lifestyle Food homepage

BBC Homepage
TV and radio
Food talk
Newsletter

Contact Us

Like this page?
Send it to a friend!

 
Green curry paste
Jo' Pratt
by Jo' Pratt
from Nation's Favourite Food

Serves 8

Preparation time less than 30 mins

Cooking time no cooking required

Vegetarian Quick Recipe


Ingredients
4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of
1 extra lime)
2.5cm/1in piece galangal, peeled and chopped (if available)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil


Method
1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Tip:
When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.


 Show me more Jo' Pratt recipes


Find out more about these ingredients and techniques:
Lime leaves
Soy sauce
Olive oil
Garlic
Coriander
Zest
Galangal
Ginger
Cumin
Fish sauce
Chilli

Search by up to three ingredients, or by recipe title:
Find a programme recipe:
Find recipes by chef:
healthier option    quick recipes    vegetarian 
  Advanced search
Help
how to use our recipe search
Programmes
Catch up with top celebrity chefs on TV and Radio
Chefs
Find out about your favourite chefs and try their recipes
In season
See what's in season this month
Glossary
Get to grips with the language of food in the glossary
Converter
Weights and measures converter
Messageboard
Chat with fellow foodies



About the BBC | Help | Terms of Use | Privacy & Cookies Policy