Homemade Thai Green Curry Paste
Homemade curry paste is the perfect thing to make during the high energy time of your cycle (usually spring and summer, sometimes autumn).⠀
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We freeze it ahead of time in silicone ice cube moulds which can easily be popped out and added like a flavour bomb to a stirfry, broth, noodle soup, you name it.⠀
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Most curry paste contains sugar, vegetable oil and “spices” which can include MSG and preservatives. If you make it from scratch you can avoid the nasty, and make it even yummier and more nutrient-dense.⠀
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This is a bulk recipe for curry paste that you can freeze and enjoy for months! ⠀
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I suggest making red, green and yellow curry pastes every three months that way you can have all three on hand but only have to make them once a month.⠀
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Ingredients :⠀
10 cloves garlic ⠀
3 stalks of lemongrass just the white and light green parts.⠀
15 green chillies deseeded ⠀
5-inch nobs of ginger ⠀
1 Tbsp quality fish sauce (I use the red boat) ⠀
2 Tbsp shrimp paste (optional) ⠀
2 bunches of coriander stems and all⠀
1 tsp sea salt ⠀
4 onions ⠀
2 limes zest and juice ⠀
1 cup basil (optional) ⠀
2 Tbsp honey or coconut sugar (optional) ⠀
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Method: ⠀
Use a high-power blender, Thermomix or food processor to blend up the ingredients, start with the ginger, cut into small chunks, add a few ingredients at a time and pulse in between until you have a nice paste. ⠀
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This sooo yummy 😋 🤤⠀
I can’t recommend it enough! ⠀
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Fish stock and coconut cream-based green curries with heaps of veg and fresh coriander on top are one of the best meals you eat for hormone health.⠀
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This curry paste will add so much flavour to even the most bland meals.