Updated: Jul 17
The aromatic base for many amazing dishes from Thai cuisine including soups, curries, stews, noodle dishes or as a salad dressing.
Ingredients for 300g (10.6oz):
60g (2.1oz) piece of ginger, peeled
4 green chillis, seeds and tops removed ( you can increase if you like very spicy )
2 lemongrass stalks
3 lime leaves
2 medium shallots, peeled
3 garlic cloves, peeled
10g (0.35oz) fresh coriander
1tsp ground coriander
1tsp ground cumin
0,5 tsp black pepper
5 tbsp vegetable oil
Optional ingredients :
1,5 tbsp fish sauce
1 lime zest
30g (1.0oz) galangal
10g (0.35oz) Thai basil
1 tsp shrimp paste
1. Make sure all the ingredients are cleaned and peeled and chopped finely.
2. Place all the ingredients in the food processor to blend into a paste.
3. Transfer to an airtight storage container and refrigerate for up to 3 weeks.
300g (10.6oz) of paste will be enough to prepare three curry dishes for four people.
You can substitute lime leaves with lime zest
If your blender is not very good, chop all the ingredients as fine as possible.
Oil helps to blend all the ingredients together and helps to fry the paste if needed, you can use different flavourless oil.