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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Green curry paste
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
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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.
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