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  1. Home
  2. thai green curry recipe

Thai green curry paste

Green chicken curry is always on the menu when you've got homemade curry paste in the fridge. - by Chantal Walsh
  • 22 Sep 2015
Thai green curry paste
Cook: 14 Minutes - easy - Makes 1cup - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe
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Green chicken curry is always on the menu when you've got homemade curry paste in the fridge.

Ingredients

3 tsp white peppercorns

2 tsp coriander seeds

2 tsp cumin seeds

4 small eschalots, roughly chop

6 long green chilllies cut in half lengthways

2 lemongrass stalks

3 cm piece fresh ginger

4 kaffir lime leaves

1 bunch of coriander

4 roughly chopped garlic cloves

⅓ cup lime juice

Method

  1. Put 3 tsp white peppercorns, 2 tsp coriander seeds and 2 tsp cumin seeds in a small frying pan over a medium heat. Cook for 4 minutes 
or until aromatic. Transfer to a bowl and cool. Peel and roughly chop 4 small eschalots. Trim and cut 6 long green chillies in half lengthways. Discard seeds. Trim and peel outer leaves from 2 lemongrass stalks. Finely chop white part only. Peel and grate a 3cm piece of ginger. Fold 4 Kaffir lime leaves and remove spines, then finely chop. Wash and roughly chop roots, leaves and stalks of 1 bunch of coriander. Put in the bowl of a food processor, along with peppercorns, coriander seeds, cumin seeds, eschalots, green chilli, lemongrass, ginger and lime leaves. Add 
4 roughly chopped garlic cloves and ¹⁄³ cup lime juice, then process to a smooth paste.
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