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THAI GREEN CURRY PASTE


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Ingredients

  • 2 teaspoons Peppercorns
  • 2 teaspoons coriander seeds, – roasted in TM
  • 2 teaspoons cumin seeds, – roasted in TM
  • 250 eschallots (red onions) – peeled and roughly chopped
  • 200 g garlic cloves, – peeled in TM
  • 200 g lemon, grass, tender parts only cut into 2 cm lengths
  • 1 bunch coriander – roots and stems only
  • 2 tablespoons fresh galangal, – roughly chopped
  • 2 tablespoons lime, zest or kaffir zest
  • 20 – 30 green chilli, es (either leave seeds or remove seeds – depending on level of heat required) – quartered
  • 1 teaspoon ground nutmeg
  • 1 teaspoon mace
  • 4 tablespoons shrimp paste
  • 2 tablespoons salt
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Recipe's preparation












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    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.



    Bottle and store in
    fridge.



    Makes approximately
    800g.




     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  •   Is that really 250

    Submitted by Angela Fortune on 18. February 2014 - 07:47.

     

    Is that really 250 escallots or perhaps 250g escallots??

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  • :)awesome recipe

    Submitted by FionaCallisto on 17. September 2012 - 01:25.

    :)awesome recipe

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