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
-
Spatula TM5/TM6
Share your activity
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
-
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
Are you sure to delete this comment ?