Homemade: Thai Green Curry Paste

Standard

We love curries in our house. In trying to avoid additives and preservatives, and knowing exactly what we’re eating, I have started making more and more curry pastes from scratch. I have converted the following recipe for the Thermomix from ‘Spice Market’ by Jane Lawson, with a few of my own tweaks.

Thai Green Curry Paste Ingredients

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 8-10 fresh, small green chilies
  • 2 lemon grass stalks (white part only)
  • 2.5cm fresh ginger or galangal
  • 4-5 kafir lime leaves
  • 5 cloves garlic
  • 4 red shallots
  • 6 fresh coriander roots & stalks
  • 1 handful fresh thai basil
  • 2 tsp shrimp paste
  • 20-30g veg or rice bran oil to blend (measure into a separate container)
  1. Wrap shrimp paste in foil and place in Tmx with coriander and cumin seeds
  2. Roast for 6 min, 100C, Rev + Sp 2
  3. Remove the foil wrapped shrimp paste and set aside
  4. Grind roasted coriander and cumin seeds for 2 min, Sp 10
  5. Add all other ingredients except the oil, including the shrimp paste (without the foil!)
  6. Mince on Sp 9 for 10sec, scrape down the sides of the Tmx bowl, mince on Sp 9 for 10 sec again
  7. Blend on Sp 4 and slowly pour half the oil onto the lid so that it drips into the Tmx bowl while blending
  8. Add remaining oil a little at a time until you have a thick paste consistency. You may not need all the oil.
This recipe makes about 300g of paste and I use 50g per curry. I freeze the paste flattened out in a zip lock bag.
When it comes time to cook just break off chunks of the frozen paste into the Tmx. Couldn’t be easier!
Thai Green Chicken Curry
With the Curry Paste ready to go in the freezer, this is such a quick mid-week dinner
Ingredients
  • 50g Thai Green Curry Paste
  • 400g coconut milk
  • 400-500g chicken thigh or tenderloin cut into medium chunks (approx 4cm)
  • 30g palm sugar
  • 2tbs fish sauce
  1. Place curry paste and 60g coconut milk in Tmx and cook 2min, Varoma, Sp1
  2. Add remaining coconut milk and cook 6min, 100C, Sp1
  3. Add chicken and continue to cook 10min, 100C, Rev + Speed Soft
  4. Add palm sugar and fish sauce and continue to cook 6min, Varoma, Rev + Speed Soft
  5. Serve with Jasmine Rice or Quinoa and steamed vegetables
Advertisements

3 responses »

  1. Pingback: Top 13 for 2013 | Hungry Hungry Hippies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s