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1 THAI GREEN CURRY PASTE

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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 teaspoonground nutmeg
  • 1 teaspoon mace
  • 4 tablespoons shrimp paste
  • 2 tablespoons salt
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    Preparation
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    • 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.



    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 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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  • Have just made the paste - it

    Submitted by mishka_c on 15. May 2013 - 18:49.

    Have just made the paste - it smells delicious! Just wondering how much of the paste would you use when preparing a green curry?  Thanks  tmrc_emoticons.)

    mishka_c Mixingbowl closed

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  • Struggled to find all of the

    Submitted by Chook Chook on 18. April 2012 - 11:58.

    Struggled to find all of the ingredients in the pantry, but made do with what I had on hand & reduced the chilli amount by about half.  Halved the recipe and still made enough for about 5 big curries.  Froze the leftover paste in ice cube trays for later.  Made pork curry with vegies (broccoli, beans, capsicum etc) and added chicken stock cubes, salt & sugar.  Tasted great.

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