Thai green curry paste

A fresh curry paste used when making Thai green curry best fresh but can be stored for upto 2 weeks when refrigerated or for upto 2 months when frozen

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Medford 1 Toast the spices in a dryer frying Pan until fragrant shake the pan a couple of times when toasting Medford 2 On a baking tray toast in a oven on a low heat until fragrant

Step 2

Slice and dice the ingredients so they can break down easier when pounding with pestle and mortar

Step 3

Put all the fresh ingredients except the shrimp paste in to a pestle and mortar and pound together until ut has broken down a little then add the ground spices and continue pounding until you have a paste this should take about 25 minutes

Step 4

Put the toasted spices in a mortar and cover with your hand before grinding the spices with a pestle

Step 5

Add the shrimp paste to the mortar and pound for 5 more minutes Use right away or store in a fridge for upto 10 days