Vegan: How to make Thai green curry paste

Most brands of Thai green curry paste - for making curries - contain fish sauce or shrimp which at least in principle breaks the vegan life style. Here we make a Thai green curry paste from the basic ingredients. It will take less than 30 minutes and requires no cooking. There is a video link to this at the end.

                                                               The final product - Thai green curry paste.


(Adjust as desired.)
4 - 6 green chillies, de-seeded and roughly chopped.
3 shallots, roughly chopped.
5cm/2in fresh ginger root, peeled and grated.
Small bunch of freshcoriander, including stalks.
2 lemongrass stalks, chopped (or 2 tbsp dried).
1 lime grated zest and juice.
8 Kaffir lime leaves, torn into pieces (use an extra lime if not available).
2.5cm/1in galangal, peeled and chopped (if available).
1 tbsp of coriander seeds, crushed.
1 tsp black peppercorns, crushed.
2 tsp light soy sauce (this would normally be Thai fish sauce), may need some more.
3 tbsp of extra virgin olive oil (may need a little more).


Place all of the ingredients into a food blender and blitz to a paste. This will take a few minutes and if it does not work at first add a little bit more fluid with olive oil. But keep blitzing, it will work eventually - periodically with blender off mix up with a spoon.

The video for this is on this link.