Green curry paste’s ingredients are the same as red curry paste, except for the chilies.  The red in red curry paste comes from dried chili peppers, while the green in green curry paste comes from fresh green chili peppers.  Green chilies turn from red when ripe.

Ingredients

4-6 medium green chillies, de-seeded and roughly chopped

2 shallots, roughly chopped

5cm/2in piece of fresh ginger, peeled and grated

2 garlic cloves, crushed

small bunch of fresh coriander, stalks and roots attached if possible

2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)

1 lime, grated zest and juice

8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)

2.5cm/1in piece galangal, peeled and chopped (if available)

1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black peppercorns, crushed

2 tsp Thai fish sauce or light soy sauce

3 tbsp olive oil

>>>Basic Thai green chicken curry recipe<<<

Preparation method

Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.