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Prep Time: 30 minutesServings: 8Author : Jo PrattIngredients Remove All · Remove Spices · Remove Staples
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 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
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Add to ChromePlace all of the ingredients in a food processor and blend 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.