Thai green curry paste recipe

Green curry is one of my favorites and is super simple to make, here is the recipe for the curry paste which you can then add to chicken, veg or prawns and coconut milk for the easiest green curry ever!

4 stalks of lemon grass, inside leaves only, chopped
6 medium-hot, small green chillies, seeded and chopped
3 cloves of garlic, peeled
a thumb-sized piece of galangal or ginger, peeled and chopped
2 shallots, peeled and roughly chopped
a good handfull of coriander leaves
5 or 6 kaffir lime leaves, chopped,
1 tsp grated lime zest
lime juice (use 1 to start with – you can always add more later)
1 tbsp Fish sauce
1/2 tsp (heaped) black peppercorns

Blitz all the ingredients with a hand blender mini chopper or food processor. You want a nice paste so check it and keep blitzing till you have this. It will keep in the fridge for about 3-4 days or you can make a large batch and freeze it for those “must have green curry” moments.

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