Here’s my Green Thai curry paste for making Green Thai Curry. Click for curry recipe. Can be used with chicken, seafood or vegetables. Traditionally, Thai chillies/bird’s eye chillies are used for this, you know those tiny little chillies? However, I prefer a mixture of those and regular mild green chillies, so I’m getting the taste with no debilitating heat, because this happens to be one of my kids’ favourite curries.
Summer is the perfect time to make tis paste, not for the chillies which are found all year round, but for the chilli plant leaves. They are an essential part of the paste, adding to the vibrant colour and depth of flavour. Capsicum (bell pepper) leaves will do just as well.
Kaffir Lime zest is essential in this paste, use standard limes and a tbsp of fresh lime juice as a substitute if you cannot get them. I used to get them online but my kaffir lime plant has been fruiting this year and more importantly, the fruit are maturing! Hallelujah!
The recipe calls for fresh coriander root. Although you can just about get this by uprooting a pot of fresh coriander (from any supermarket), use the stalks if you want.
Green Thai Curry Paste