Thaï green curry paste

 

      This is similar to the red paste, but has coriander leaves to strengthen the color and flavour.

Makes about 175 gr / 6 oz

• 6 spring onions
• 4 coriander stems, washed
• 4 kaffir lime leaves
• 6-8 green chillies
• 4 garlic cloves, chopped
• 2.5 cm / 1in piece fresh root ginger, chopped
• 1 lemon grass stalk, chopped
• 45 ml chopped fresh coriander
• 45 ml chopped fresh basil
• 15 ml vegetable oil

1. Chop the spring onions and coriander stems ; remove the center vein from the kaffir leaves, then cut into fine shreds.
2. Seed and chop the chillies.
3. Put all the ingredients in a food processor and process to make a smooth paste.
4. Store in a screw-top jar up to 2 weeks in the fridge nd use as required.

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