Ingredients
- 4 teaspoons Peppercorns
- 4 teaspoons coriander seeds, roasted in TM
- 6 teaspoons cumin seeds, roasted in TM
- 15 eschallots (red onions) – peeled and roughly chopped
- 12 cloves garlic
- 3 stalks lemongrass, tender parts only cut into 2 cm lengths
- 1 bunch coriander, including roots and stems
- 2 tablespoons fresh galangal, roughly chopped
- 2 tablespoons lime zest
- 20 green chillies, fresh, (either leave seeds or remove seeds – depending on level of heat required) – quartered
- 3 tablespoons shrimp paste
- 2 tablespoons salt
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Roast coriander and cumin seeds for 4 minutes at Varoma temperature speed 1.
When cool add peppercorns and grind on speed 10 until fine.
Add all remaining ingredients.
Mince on speed 9 with the help of the spatula – stopping to scrape down the sides of the TM bowl when necessary.
Process until a smooth paste.
Fresh paste can be stored in the fridge in an airtight container for up to 3 weeks. As this recipe makes quite a quantity, it's best to place paste in an ice cube tray, cover and freeze. Frozen paste will keep for up to 4 months.
Makes approximately 800g.
Tip
I have converted this from my favourite Asian Cookbook (The Essential Asian Cookbook)!
Try using the recipe of my Thai Green Chicken Curry which you can use this paste in!
(//www.recipecommunity.com.au/main-dishes-meat-recipes/thai-green-chicken-curry/143510)
Thermomix Model
-
Recipe is created forTM 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.
Comments
I used long green chillies but cut down quantity to 3/4 of the ingredient list. Wondering if the author could update the recipe to say if they are meant to be small hot ones or long milder ones. I assumed long given the quantity.
Also does anyone have tips to get rid of the curry paste smell from the green lid seal? I've washed several times in detergent and hot water, without luck.
This is an absolute winner, thank you so much for this recipe!
As per the link on my green chicken curry recipe (http://www.recipecommunity.com.au/main-dishes-meat-recipes/thai-green-chicken-curry/143510) I would use 100g of paste. ENJOY!
How many ice cubes would you use for 1 meal?
So easy & so good! Thank you for sharing, I felt so pleased to be able to make my own curry paste
Oh my goodness! So wonderful! Made the paste today but didn't have small green chillis so used about 10 long green chilies, deseeded. Probably could have left the seeds in for a bit more heat but wasn't sure how it would work. Still great. Have frozen the left over paste for the next time! Thanks so much!
Thanks for sharing, have been looking for a recipe like this
Love it. This became a staple in my freezer ... ready to use every time we feel like having Thai!
Love what you do ... Do what you love!
https://chantel.futuresimple.com/
If I was using big ones as that's all that was available, how many? They are about 12cm long
I would say small. ENJOY! Angela
Are you sure to delete this comment ?