Thai Green Curry Paste
The paste is the key to a good thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.
Steps
Using a blender or processor , blend all the ingredients to a smooth paste.
Transfer the paste into a bowl , cover and chill until required.
Ingredients
green chilies, fresh lemongrass, fresh gingerroot, garlic cloves, shallots, kaffir lime leaves, shrimp paste, ground coriander, ground cumin, paprika, fresh cilantro, fresh basil, olive oil, limes, juice and zest of, fresh ground black pepper