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