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THAI GREEN CURRY PASTE


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Ingredients

THAI GREEN CURRY PASTE

  • 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
  • 6
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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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 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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  • 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  :)

    mishka_c Closed lid

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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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