You can make double or triple quantities of the curry paste and refrigerate it for future use. It will keep in an airtight container in the refrigerator for up to 1 week. It can also be frozen in ice-cube trays for up to 3 months and added straight to the pan from the freezer.
Category: not set
Cuisine: not set
2 teaspoons coriander seeds
1 teaspoon whole black peppercorns
3 fresh long green chillies seeded and chopped
1 tablespoon finely grated fresh ginger
¼ cup firmly packed chopped coriander (cilantro) roots and stems
2 large garlic cloves
5 spring onions (scallions) white and firm green parts, chopped
3 cm (1¼ inch) piece lemongrass stem white part only, roughly chopped (pic 1)
2 tablespoons vegetable oil
4 leaves
400 ml (14 fl oz) tin coconut cream
1 kg (2 lb 4 oz) skinless chicken thigh fillets trimmed, cut into 2 cm (¾ inch) pieces
1 small bunch basil leaves picked
1 tablespoon fish sauce
Steamed rice and lime wedges to serve
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