thumbnail image 1
thumbnail image 1
Preparation time
0min
Total time
0min
Portion
1 bottle(s)
Level
--
  • TM 31
published: 2013/01/21
changed: 2013/01/21

Ingredients

Curry Paste

  • 4 tablespoon lemon grass stem
  • 2 --- small Red Onions
  • 2 tablespoon coriander seeds, whole
  • 1 teaspoon cumin seeds, whole
  • 20 white peppercorns
  • 2 teaspoon salt
  • 15 green chillies, seeded
  • 12 clove garlic peeled
  • 2 teaspoon coriander root
  • 2 teaspoon Kaffir lime leaf
  • 4 teaspoon shrimp paste, roasted

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Recipe's preparation

    Green curry paste
  1. Dry roast coriander and cumin seeds 100oC 2-3 mins speed 1.  Allow to cool

    Add all other ingredients and chop speed 7 for 30 sec - 1 min until smooth.

    Store in a sealed glass jar in refrigerator.  Keeps for 2-3 weeks.  Can be frozen.

Tip

This curry paste is fantastic in Quirky Cooking's curried eggs.

Recipe converted from 'Spirit House Thai Cooking' by Helen Brierty & Annette Fear.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Green Curry Paste

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