by JEC » 11 Sep 2011, 18:52
As Wade said you can buy pastes from any good supermarket but I prefer to make my own, I use a modified Jamie Oliver recipe, put it all in the blender and store in a jar until ready to use, I've put my changes in bold
Green Curry Paste:
6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
2 4 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped grated thumb sized piece
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 1 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk I leave this out
3 good handfuls fresh coriander on the stalk
3 2 tablespoons extra virgin olive oil
4 limes, zested and juiced or one lime and Tesco Wholefood lime juice in a bottle 3tbs
1 to 2 tbs Fish Sauce
2 tbs of tinned coconut milk if using as marinde
This makes 1 curry or enough marinade for 6 to 8 salmon fillets