Thai Green Curry is one of the most popular dishes from perhaps the most delicious cuisine in the world. There are a lot of ways to cook and serve the dish and people tend to go their own way save for the necessary ingredients. Not a big fan of baby sweetcorn here…controversial!
This is a recipe for an incredible curry paste used to marinate the chicken before adding to the whichever ingredients you choose to have in your curry.
10-12 medium green chillies, deseeded and finely chopped
1 pack fresh lemon grass, stalks trimmed and outer layer removed, finely chopped
4cm piece fresh root ginger, peeled and finely grated
6 cloves garlic, finely chopped
4 shallots, finely chopped
4 Bart Spices Kaffir Lime Leaves
1 tsp Blue Dragon Shrimp Paste (optional)
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 large pack fresh coriander
1 pack fresh basil
2 tbsp olive oil
Zest and juice of 2 limes
½ tsp freshly ground black pepper
Using a blender or processor, blend all the ingredients to a smooth paste. Transfer the paste into a bowl, cover and chill until required. The paste will last for a week in the fridge but will keep for a few months in the freezer.