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*Servings 1/2 of cup
- 5 long green chilies
- 10 green Thai chilies more or less to taste
- 5 shallots
- 2 lemongrass stalks
- 11 garlic cloves small
- a handful of Thai basil leaves
- a bunch of fresh coriander
- 5 cm galangal or paste/dried powder (reduce amount if using powder 1tsp dry per 1tbsp fresh)
- 1 Kaffir lime skin or other lime variety
- 2 kaffir lime leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns
- 1 tsp salt
Start by crushing the coriander seeds, cumin seeds, and white peppercorn in your food processor or high-speed blender. Alternatively, use a mortar and pestle to grind them.
Chop the lemongrass and galangal. Peel the Kaffil lime. Note that you only need the green skin, so make sure not to cut too much of the white pith. Lastly, de-seed the chilies.
Add all the ingredients (sans spices) to a food processor or a blender. Blitz to break down to crumbs.
Then, add the spices and blend again until you achieve a creamy, smooth paste.
The paste can be stored in a glass container for about a week in the fridge. Alternatively, it can be frozen in an ice tray (for individual portions) and then transferred to a freezer-safe container for up to three months.
See full recipe and details here: https://www.alphafoodie.com/easy-thai-green-curry-paste/