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Thai green curry paste

Ching He-Huang from Ching's Kitchen
A great sauce base to make ahead of time - this recipe by Ching-He Huang goes really well with ready-cooked chicken and crunchy veggies

Thai green curry paste

Method

Tip all the ingredients into a food processor and blend until smooth. Store the sauce in an airtight jar in the refrigerator - it keeps for up to one week.

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Serves: makes 125 ml

Prep: 15 min

Ingredients
5 garlic cloves, chopped
6 green chillies, seeds removed and chopped
2 stalks Lemon grass
3 tbsp coriander roots, chopped
2 cm fresh galangal, or ginger
1 large shallot
1 lime, Kaffir, or ordinary lime, grated zest and juice
1 pinch Salt
2 tsp ground cumin
1 tsp Coriander seeds
1 tsp Black peppercorns