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Nutrition: per serving (30g)

  • kcal18
  • fat1g
  • saturates0g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein2g
  • salt1.2g
    low

Method

  • step 1

    Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.

  • step 2

    Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.

RECIPE TIPS
MAKE AHEAD

As Thai ingredients can be hard to get hold of, this paste is worth making in a large batch. Freeze the unused paste in ice cube trays for up to 2 months and use straight from the freezer.

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.7 ratings

Booey1

A star rating of 5 out of 5.

Moorish , I made this with fried red onion and fried spring onions ( 2 red onions to 2 spring onions ratio ) to substitute the shallots ( non available) . I used it with another T.G.Chkn recipe on this site. Cooked fresh and from frozen no difference . Remember even Michelins get punctures…

wokgirl

John Torode really knows his Thai ? I don't think so. His tip in freezing the paste is so wrong. You never freeze a Thai paste. I'm Thai born and have worked in some pretty good Thai kitchens and it's simply not done. But don't just take my word for it, the acknowledged master of Thai food is David…

Miffy and Di

A star rating of 5 out of 5.

Torode is a class act and know his Thai - This really is the top Thai paste recipe and dead on even with missing ingredients! Left out the Galangal and Mace as we didn't have them and replaced lime leaves with zest of 2 limes and the juice from them. If no shrimp paste available use Thai fish…

BarnesCook

So green curry paste has no curry in it?

kathleenanderson

Plus chillies - what were you expecting, curry powder??!

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