Thai Green Curry Paste

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Thai Green Curry Paste

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Ingredients

1 jar(s)

1 tablespoon shrimp paste
1 tablespoon coriander seeds Whole
1/2 tsp cumin seeds
1/2 tsp white peppercorns
1/2 tsp sea salt
1 cm piece galangal or ginger
1 Kaffir lime leaf, stalk removed
4 coriander roots
2 lemongrass stems, white part only, roughly chopped
2 Red shallots
4 cloves garlic
3 long green chillies, roughly chopped
2 handfuls coriander leaves

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6

5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Dinner Main course Thai

Recipe's preparation

Wrap the shrimp paste in alfoil and make an approximate 2cm square. Add to TM bowl with the coriander seeds, cumin seeds, and white peppercorns.

Dry fry for 3 1/2 minutes, 100 degrees, counter-clockwise operation , speed 1. Remove shrimp paste.

Mill the coriander, cumin and peppercorns for 1 minute, speed 8.

Add the remaining ingredients, including the unwrapped shrimp paste, and process for 10 seconds, speed 9. Scrape down the sides of the bowl, then repeat until a paste consistency is achieved.

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Tip

Add a touch of oil when processing if desired to help out tmrc_emoticons.)

Paste should keep for a couple of weeks in the fridge.

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.