Green curry paste

Make home made Thai-style green curry paste so that you can control the heat in the kitchen.

Place eschalots, lemongrass, garlic, ginger, chilli and coriander in a processor. Process until finely chopped. With motor running, gradually add oil in a slow, steady stream until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.

Source

2 eschalots, peeled, quartered

2 lemongrass stalks, trimmed, chopped

3 garlic cloves, peeled, quartered

2cm piece fresh ginger, peeled, chopped

6 long green chillies, chopped

1 bunch fresh coriander , washed, chopped

1/4 cup vegetable oil

Mixing Bowl Set

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