Thai Curry Paste

Elena Duggan

Ingredients:

  • 5 Coriander Seeds
  • 5 Cumin Seeds
  • 5 White Peppercorns
  • 6 green bird’s eye chilies
  • 3 long green chilies
  • 2 lemongrass stems
  • 2 tbsp fresh galangal, chopped
  • 10 Asian shallots
  • 5 cloves of garlic
  • 3 coriander roots
  • 1 tsp fresh turmeric
  • 6 kaffir lime leaves
  • 1 tsp Shrimp paste
  • 25g Stevia
  • 1 lime, zest and juice of
  • 50ml Coconut oil (as needed)

Alternatives:

  • Shrimp paste, salt or other salty product

Method:

  1. Wrap shrimp paste in alfoil.
  2. In a pan oven low heat, roast shrimp paste in the alfoil and seeds until fragrant.
  3. Break up the seeds in a mortar and pestle
  4. Place all dry ingredients into a high-powered food processor and blitz
  5. add in lime juice and coconut oil until desired consistency is achieved. Adjust seasoning if necessary.
  6. Reserve 150g for next step and freeze the rest in a sealed jar.

This recipe makes approximately 300 grams. Try this with our Thai Green Curry recipe!

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!