They are many ways to make spectacular curry paste one of which is by toasting seeds and I’m yet to try that way! But as I like quick and easy, I prefer to call it efficient rather than plain lazy. This green curry paste is ideal and does not compromise on the vibrant taste as part of an ingredient to a lovely curry. I added mine to a lovely lemongrass Thai curry. Hopefully I will post the full recipe for that too soon! I need to share the wonderful experience with you guys as it’s something so delicious for those taste-buds.
- 4 shallots, roughly chopped
- 5cm/2in piece of fresh ginger, peeled and grated
- 6 garlic cloves, crushed
- 1 tbsp. coriander leaves
- 1 lemongrass stalks, chopped (if unavailable, use 2 tbsp. dried)
- 1 lime, grated zest
- 1 tsp ground cumin
- 1 tsp black peppercorns, crushed
- 2 tsp light soy sauce
- 4 tbsp. full fat canned coconut milk
Pop it all in a food processor and let the magic happen. You don’t even really need to chop everything up very finely because the food processor does that all for you.
A great part of the vegan diet is to experiment with different flavours (herbs and spices etc.) and making a curry with this green paste is probably going to be a change to what you usually make on a daily basis.The contrast of lime and lemongrass makes flavours that are indescribable.This makes your meals fun and exciting with wholesome, nourishing ingredients proving that a vegan diet is far from boring. The chilli I topped my curry off with created a flame-throwing sensation in my throat, hah! So you may want to miss that off if you go ahead and make the curry, unless you like a challenge which makes you way tougher than me.