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1 Thai Green Curry Paste

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Thai Green Curry Paste

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Ingredients

2 jar(s)

  • 4 teaspoons Peppercorns
  • 4 teaspoons coriander seeds, roasted in TM
  • 6 teaspoons cumin seeds, roasted in TM
  • 15 eschallots (red onions) – peeled and roughly chopped
  • 12 cloves garlic
  • 3 stalks lemongrass, tender parts only cut into 2 cm lengths
  • 1 bunch coriander, including roots and stems
  • 2 tablespoons fresh galangal, roughly chopped
  • 2 tablespoons lime zest
  • 20 green chillies, fresh, (either leave seeds or remove seeds – depending on level of heat required) – quartered
  • 3 tablespoons shrimp paste
  • 2 tablespoons salt
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  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. Roast coriander and cumin seeds for 4 minutes at Varoma temperature speed 1.

     

    When cool add peppercorns and grind on speed 10 until fine.

     

    Add all remaining ingredients.

     

    Mince on speed 9 with the help of the spatula – stopping to scrape down the sides of the TM bowl when necessary.

     

    Process until a smooth paste.

     

    Fresh paste can be stored in the fridge in an airtight container for up to 3 weeks. As this recipe makes quite a quantity, it's best to place paste in an ice cube tray, cover and freeze. Frozen paste will keep for up to 4 months.

     

    Makes approximately 800g.

     

     

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Tip

 

I have converted this from my favourite Asian Cookbook (The Essential Asian Cookbook)!  

 

Try using the recipe of my Thai Green Chicken Curry which you can use this paste in!

 

 (//www.recipecommunity.com.au/main-dishes-meat-recipes/thai-green-chicken-curry/143510) 

 

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • "Warm Up" I'm looking forward to using this paste....

    Submitted by ccol2621 on 10. March 2022 - 12:44.

    Warm UpI'm looking forward to using this paste. Made up 1.5 ice cube trays from the recipe quantities.

    I used long green chillies but cut down quantity to 3/4 of the ingredient list. Wondering if the author could update the recipe to say if they are meant to be small hot ones or long milder ones. I assumed long given the quantity.


    Also does anyone have tips to get rid of the curry paste smell from the green lid seal? I've washed several times in detergent and hot water, without luck.

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  • This is an absolute winner, thank you so much for...

    Submitted by monyriv on 12. May 2020 - 11:59.

    This is an absolute winner, thank you so much for this recipe!

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  • As per the link on my green

    Submitted by Angela Fortune on 9. October 2016 - 11:00.

    As per the link on my green chicken curry recipe (http://www.recipecommunity.com.au/main-dishes-meat-recipes/thai-green-chicken-curry/143510) I would use 100g of paste. ENJOY!

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  • How many ice cubes would you

    Submitted by Candiceh on 7. October 2016 - 12:16.

    How many ice cubes would you use for 1 meal?

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  • So easy & so good! Thank you

    Submitted by robandlu2000 on 28. September 2016 - 07:57.

    So easy & so good! Thank you for sharing, I felt so pleased to be able to make my own curry paste

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  • Oh my goodness!  So

    Submitted by Beanie59 on 27. September 2016 - 18:46.

    Oh my goodness!  So wonderful!  Made the paste today but didn't have small green chillis so used about 10 long green chilies, deseeded.  Probably could have left the seeds in for a bit more heat but wasn't sure how it would work.  Still great. Have frozen the left over paste for the next time!  Thanks so much!

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  • Thanks for sharing, have been

    Submitted by Anna S on 1. May 2016 - 13:18.

    Thanks for sharing, have been looking for a recipe like this tmrc_emoticons.)

     

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  • Love it. This became a staple

    Submitted by ChantelTHL on 14. February 2016 - 10:37.

    Love it. This became a staple in my freezer ... ready to use every time we feel like having Thai!

    Love what you do ... Do what you love!


    https://chantel.futuresimple.com/

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  • If I was using big ones as

    Submitted by Hollyt on 13. October 2015 - 16:31.

    If I was using big ones as that's all that was available, how many? They are about 12cm long

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  • I would say small. ENJOY!

    Submitted by Angela Fortune on 13. October 2015 - 15:51.

    I would say small. ENJOY! Angela

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  • Hi I was just wondering when

    Submitted by Hollyt on 13. October 2015 - 13:59.

    Hi I was just wondering when you say 20 chill is do you mean 20 small one or large ones? Thank 

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  • Thanks Angela - made this

    Submitted by Tiffomix on 22. April 2015 - 06:18.

    Thanks Angela - made this last night and very excited to try your paste in a green chicken curry tonight. I used the chillies- seeds and all -and added extra coriander for colour as mine went a little grey initially- I think i was too heavy handed with the shrimp paste! Flavour is amazing.

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  • Super easy and great combo to

    Submitted by Jellyjayne89 on 26. March 2015 - 23:38.

    Super easy and great combo to go with your Thai Green Curry

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  • This was super easy and tasty

    Submitted by nickivm on 24. December 2014 - 08:36.

    This was super easy and tasty tmrc_emoticons.)

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  • Thanks for sharing this was

    Submitted by ClaireB on 7. September 2014 - 22:46.

    Thanks for sharing this was great!  Halved the recipe & froze 3 portions for next time.

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  • I made the curry paste and

    Submitted by Kermie the Thermie on 26. August 2014 - 19:49.

    I made the curry paste and got 4 servings out of it (used one that night and froze the other 3 in individual containers for ease of use).  Goes fantastic with Angela's thai green chicken curry - tastes just the same as if a chef made it in a Thai restaurant. tmrc_emoticons.)

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  • Yum! So easy and tasted

    Submitted by carawissink on 23. June 2014 - 10:21.

    Yum! So easy and tasted delicious.

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  • Lovely to get a compliment

    Submitted by Angela Fortune on 21. April 2014 - 22:04.

    Lovely to get a compliment from posting and sharing my first recipe. Thank you for the feedback and I hope you (& hubby) keep enjoying it. It's been a pleasure to share.

    miasmum2000

    Super fast and easy recipe.  Hubby loves it, definitely a great green curry recipe to keep.  

    Thanks for sharing.

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  • Super fast and easy recipe.

    Submitted by miasmum2000 on 16. April 2014 - 19:41.

    Super fast and easy recipe.  Hubby loves it, definitely a great green curry recipe to keep.  

    Thanks for sharing.

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