Makes: about 200 g
What you need
- 30 g Green chillies, adjust according to the chillies you get and your heat preference
- 10 g Garlic
- 1 Shallot, diced
- 1 stalk Lemongrass, using only the bottom part (white bits), sliced
- 10 g Galangal, diced
- 5 g Fresh turmeric, diced
- 15 g Shrimp paste (กะปิ)
- 10 g Kaffir lime skin (ผิวมะกรูด)
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 100 ml water
How to put this together
- Grind together all the ingredients until you get a paste (I use magic bullet)
- Divide the curry paste into 3 portions (about 70g each)
- These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.
One Comment on “Thai Green Curry Paste (น้ำพริกแกงเขียวหวาน)”
Comments are closed.