Thai Green Curry Paste

Reprinted with permission from Cook on a Shoestring by Sophie Wright © 2013 Kyle Books
10 minutes prep time​​ | Makes about 2/3 cup
What You Need
  • 4 long green chiles
  • 4 garlic cloves, coarsely chopped
  • 2-inch piece of fresh ginger, peeled and coarsely chopped
  • 1 lemongrass stalk, bashed and coarsely chopped
  • Grated zest and juice of 3 limes
  • 6 kaffir lime leaves (dried is fine)
  • 1 large bunch fresh cilantro, including stems
  • 2 Tbsp fish sauce
  • 2 Tbsp olive oil
  1. In a food processor, blend chiles, garlic, ginger, and lemongrass together to form a paste.
  2. Then add all remaining ingredients and blitz until smooth. This can be stored for one month in the fridge in a sealed and sterilized container.