Savor this Thai green curry paste recipe by Masterchef star Poh Ling Yeow who was in town this week for the Taste Bundaberg festival.
This fragrant paste makes two to four delicious curries!
- 1 lemongrass stalk, minced
- 1 – 3 green peppers, sliced
- 1 shallot, sliced ââor 4 tablespoons minced red onion
- 4 to 5 cloves of garlic
- 1 inch-sized piece of galangal
- 1/2 cup chopped fresh cilantro leaves and stems
- 3-4 finely sliced ââkaffir lime leaves
- 1/2 cup fresh basil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground coriander
- 3 tablespoons of fish sauce; (vegetarians: 1 tablespoon of soy sauce)
- 1 teaspoon of shrimp paste; (vegetarians: 1/2 teaspoon of salt)
- 2 tablespoons of lime juice
- 3 to 4 tablespoons of coconut oil
Place all the ingredients in a food processor, chopper or blender.
Mix well to form a fragrant Thai green curry paste.
Taste it for the salt and spices.
If too salty, add a squeeze of fresh lime or lemon juice.
Add more chili for more heat.
Your curry paste is now ready to use.
You can bottle leftovers and store them in the fridge for up to a week. Freeze afterwards. Squeeze a little lime juice over the chicken and serve with the salad.
Enjoy this delicious recipe from Poh Ling Yeow.
Other recipes: Windmill Breakfast Bowl