If you love to cook thai food, then preparing your curry paste in advance is a real time saver. The paste is very easy to prepare and will last for up to three months if stored in a sealed container in the refrigerator
Prep: 10-15 minutes
10-15 large green chillies, deseeded (dependent on taste)
5 garlic cloves, roughly chopped
4 tbps purple shallots or shallots, roughly chopped
1 tbsp galangal or ginger, peeled and chopped finely
6 tbsp coriander, finely chopped
2 tbsp lemongrass, finely chopped or zest of 1 lime
1 tbsp coriander powder
2 tsp cumin powder
1 tsp shrimp paste
1 tbsp peanut oil or alternative oil
Place all the ingredients in a food processor and blend to a paste consistency or grind in a mortar and pestle.
Store in a sealed jar in the fridge for 3 months or freeze in portions.