This is my favourite curry paste on the planet. The flavour impresses me anew every time I make it.

Super Fresh Thai Green Curry Paste

This cookbook by Vatcharin Bhumichitr, “Stylish Thai in Minutes”, is true to its word. Everything I have made from it is super quick and easy, AND tastes intensely fresh and fragrant (can something taste fragrant?).

“Stylish Thai in Minutes” by Vatcharin Bhumichitr is my fave Thai cookbook.

I make the Green Curry Paste on page 73, with just a few modifications. I leave out the small green chillies (don’t like heat) and the shrimp paste (obviously). So I throw the following into my food processor, roughly chopped, and blitz-scrape-blitz-scrape-blitz until it’s very well smashed into paste:

3 long green chillies
12 inches in total length of slender young lemongrass stalks
4 shallots, the whole length of them
3 cloves of garlic
3cm long chunk of ginger
4 coriander plants, roots, stalks and leaves
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1/2 tsp ground white pepper
Zest of 2 kaffir limes
4-5 young kaffir lime leaves
1 tsp sea salt

Then I put it into those small sweet chilli tubs you get with takeaway Thai, as single serves, and freeze.

Vatcharin Bhumichitr’s green curry paste recipe and my adaptation, ready to freeze.