In a small pan, gently heat all the spices on medium heat, till fragrant.
Depending on your choice of method, combine all ingredients into a blender, mincer or mortar & pestle till all ingredients are finely chopped and resemblance a thick paste.
This will make roughly 300 grams of Thai green curry paste.
Paste can be used straight away or kept in the fridge for up to 6 weeks, or frozen for up to 6 months. Simply defrost and use as normal
Preparation time may vary depending on the method use to grind all your ingredients.
Paste can be used straight away or kept in the fridge for up to 6 weeks, or frozen for up to 6 months, simply defrost and use as normal
*Nutrition information is approximate and is meant as a guide only* ✌