This is the recipe we use at the hotel. It seems quite popular and the dishes normally come back clean 😉

Green Curry Paste

Makes about 1 cup

6 large green chillies and 2 bird’s eye chillies

1 teaspoon dried shrimp paste

½ cup sliced purple shallots or 1 medium-sized brown onion, chopped

1 tablespoon chopped garlic

1 cup chopped coriander leaves, stems and well-washed roots

¼ cup finely sliced lemongrass, white portion only, or zest of 2 lemons

2 tablespoons chopped galangal, fresh or in brine

2 teaspoons freshly ground coriander seeds

1 teaspoon ground cumin seeds

1 teaspoon ground black peppercorns

1 teaspoon ground turmeric

2 tablespoons vegetable oil
Remove stems and roughly chop the chillies.

Wrap the shrimp paste tightly in foil and toast under a hot griller for2 minutes on each side and add to the blender.

Put all the ingredients into an electric blender and blend to a pur?e.

Add alittle extra oil or water if necessary to make blending easier.

Store the paste in a clean, dry screw-top jar in the refrigerator for up to 3 months.

Use a clean,dry spoon each time you take some.

Thai Green Curry of FishServes 4

500g fillets of boneless white fish 

1 x 400 ml can coconut milk

3 tablespoons Green Curry Paste 

fresh coriander or Thai basil leaves

Wipe the fish fillets with a damp paper towel in case there are stray scales on them

. Cut into serving size pieces.Shake the can of coconut milk vigorously before opening it.

In a wok heat half the coconut milk until bubbling. Stir in the curry paste and simmer

for 5 minutes. Add remaining milk, slide in the pieces of fish and spoon thesauce over.

Cook uncovered for just long enough to cook the fish, the exacttime will depend on the thickness of the fillets.

Turn off the heat and stir inthe fresh herbs, then spoon into a dish and serve with steamed jasmine rice