Thai Green Curry Paste

I, like most people, fall into ‘not amazing habits’. One of these not amazing habits is getting lazy and buying something pre-made from the shops to make dinner a million times easier. Things like, roast chicken (is there anything better than the smell of those roasted chickens?!?), tomato sauce (like spaghetti and meatballs tomato sauce, not ketchup) or CURRY PASTE. There is absolutely nothing wrong with buying any of these things, but if you have the time, and enjoy cooking, you might as well make them from scratch. It will only cost you a few extra dollars, and the best part is you can customize the recipe to your likes. For example, don’t like lemongrass? Skip the lemongrass. Love lemongrass? Double it! Try it. You’ll like it. You (and I) will probably still end up buying the pre-made curry paste from the store when you’re tired or lazy or just being human and can’t be bothered, but when you have the time, you’ll make this one.

Makes 1-2 curries, depending on how much flavor you like

• 5 cloves of garlic, skins removed and crushed
• 2 sticks lemongrass, diced
• 4 shallots, roughly chopped
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 2 large knobs of ginger, roughly chopped *about one handful
• 1 green chili
• 1 bunch cilantro (coriander), including stems

Method

1. Add all ingredients into medium food processor or blender. Blend until smooth.
2. Use within 5 days.
3. Wasn’t that easy?

*My food processor was absolutely hating me so I couldn’t get the curry paste as smooth as I wanted… It’s completely fine if yours hates you too, it will still taste pretty damn good.