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homemade green curry paste

Green Curry Paste

Fresh and vibrant green curry paste to make a delicious garden-to-plate meal from scratch!
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Servings: 1 -2
Ingredients Method Notes

Ingredients
  

  • 6 Green Chillies long cayenne - see notes
  • 1 Spring onion
  • 3 Garlic cloves
  • 10 cm piece of fresh ginger
  • 1 lime
  • 1/2 cup lemon balm or 1 stalk lemon grass
  • 1/4 cup fresh basil
  • 1 tsp Raw sugar
  • 1/2 tsp Sea Salt

Method
 

  1. Cut the ends of the green chillies and remove the seeds (this is optional. Keep to the side if you want to add extra heat) and slice and add to a blender or mortar and pestle.
  2. Peel the ginger using the back of a spoon and slice it into small pieces.
  3. Zest the lime and add the zest and juice to the mix.
  4. Dice and chop all other ingredients and add everything to the mix.
  5. Blitz or pound until a paste-like consistency. You may need to add a splash of water if it is not mixing.
  6. Use immediately or freeze for future use.

Notes

  • Green Cayenne are on the mild side. If you are using hotter chillies use less or more to your heat preference. I also remove the seeds because I like it mild. Keep the seeds to the side and add extra during the cook if you want to increase the heat.
  • Other herbs and greens can be added such as parsley or corriander