Thai Green Curry Paste

For more recipes and inspiration visit @sonasfoodjournal on Instagram


WOAH! The fragrance that came out of this little jar took me right back to one of my favourite food destinations in the world.


I’ve tried to create a really good Thai curry paste several times in the past, but it just never quite hit the spot - until NOW.

Honestly, this recipe turned out to be the best flavour bomb ever so if Thai food is your thing - pleeeeeaaaaase give this a go NOW!⁠ You can thank me later 😉


Ingredients

2 tsp / 2 g turmeric powder

30g/ 7 garlic cloves

25g ginger

5g coriander stalks

10g galangal paste

1 tsp salt

1 tsp black peppercorns

1 tsp coriander seeds

1 tsp cumin seeds

4 hot green chillies (de-seed these if you prefer)

2 lemongrass stalks, roughly chopped

6 spring onion, roughly chopped

1 tbs rapeseed oil


Approx. 246 kcal, 6g protein, 15g fat, 28g carbohydrate

(Approximate values sourced via myfitnesspal.com)


Method

  1. Lightly toast the peppercorns, cumin and coriander seeds in a frying pan over a medium heat for 2-3 mins.

  2. Add these spices to a small high powered blender with the rest of the ingredients and blitz to a paste. Done!


This curry paste will store in a jar in the fridge for about a week. I’ll be posting up something delicious that I used this paste for soon so keep an eye out for it!


Remember to SAVE this recipe if you’d like to try it. I’d love nothing more than to see if you do so don’t forget to tag me in on any photos 🙂



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