Since our honeymoon in Thailand, all thai food pretty much pales in comparison to the amazing food we ate out there. I’ve tried to recreate the dishes many times, but haven’t got them perfect. The green thai curry paste is pretty close, and has made curries as good as we’ve had outside Thailand.
I’ve called this a paste, but it is a little more loose than a paste, as I make it in a nutri ninja, which makes it really smooth. It isn’t exactly a traditional paste, but I love it.
Ingredients
- 8 green chilies
- Coriander (leaves and roots)
- Juice from one lime
- 1-2 tbsp soy sauce
- Thumb sized piece of ginger/galangal
- 1tsp lemongrass paste
- 1tsp black pepper
- 3-4 cloves of garlic (optional if you don’t eat garlic)
- 1 chopped shallot (optional in case you don’t eat shallot)
Method
- Put all the ingredients in a nutri ninja/blender and blend, add water if needed to help the blending. You could also pound in a pestle and mortar into a smooth paste if you prefer.