Green Curry Paste

My husband and I love Asian cuisine and the Asian region.  We have travelled, eaten and even lived in various countries in the past. 


Inspired by our love of Thailand and Thai food we have been experimenting making curry pastes from scratch. Previously we assumed that they were difficult to make and that using a prepared paste out of jar was simpler to cook with and still authentic.   However we were mistaken, they are so simple.   We happen to live in an area of Melbourne where buying everything we need to make our Asian favourites is very accessible. 

So to make a Thai Green Curry Paste we purchased our lemon grass, chillies, eschalots, garlic cloves, fresh ginger or Galangal (if you can get it), a bunch fresh coriander (including roots) and something that we love and our friends grow and kindly let us steal from there tree are kaffir lime leaves (which we keep in the freezer until we need them).  Kaffir lime leaves add such a zesty and a real Thai favor.

To make the paste we placed all ingredients in the blender with a little oil and there you have it, an authentic, beautifully smelling and vivid green curry paste.