The difference between home-made curry paste and a shop-bought jar is – literally – the difference between night and day. The flavours in home-made are more intense, more bright and just more interesting.
This freezes really well and will last 3 months in a freezer or up to 3 weeks in a fridge, so you can make a double quantity to save time in the future.
RECIPE – makes roughly enough for 8 people
6 medium green chillies, de-seeded and roughly chopped
2 banana shallots, peeled and roughly chopped
a large 2 inch knob of fresh ginger
2 garlic cloves, peeled and crushed
a small bunch of fresh coriander, stalks and roots attached
2 fresh lemongrass stalks, peeled and finely chopped
1 lime, zest finely grated and juice
8 kaffir lime leaves, shredded
1 inch of fresh galangal, or 1 tbsp of jarred
1 tbsp coriander seeds, crushed in a mortar and pestle
1 tsp ground cumin
1 tsp black peppercorns, crushed in a mortar and pestle
2 tsp Thai fish sauce (nam pla)
3 tbsp vegetable oil
Place all of the ingredients in a food processor and blitz to a smooth paste. Use immediately or store in a jar in the fridge for up to 3 weeks or freeze for up to 3 months.