Thai Green Curry Paste
This is the easiest Thai Green Curry Paste you’ll ever make. You won’t ever want to use store bought again! It’s bursting with bright, vibrant flavours and is even freezable. This recipe makes two curries (each serving 2 people) but you can make a big batch and freeze in ice cube trays
- Dry fry the cumin and corrinder seeds in a pan for 1 - 2 minutes on a medium heat until just golden. Allow to cool. This will give the Thai Green Curry paste the best taste!
- Add to an electric spice blender or small high speed blender along with all the rest of the Thai Green Curry Paste ingredients and blitz until smooth. You may have to scrape the sides quite a few times depending on what blender you use but it will make a really nice paste if you keep doing it!
- Store in the fridge in a tupperware of freezer for 2 months. This makes 2 serves but you can double or triple the batch and freeze if you prefer.
Nutrition (per serving)
Calories: 117kcal | Carbohydrates: 14.7g | Protein: 3.3g | Fat: 6g | Saturated Fat: 1.1g | Fiber: 3.7gPrint Recipe