1. Prepare the ingredients

    Strip the leaves from a medium bunch of coriander and roughly chop the stalks, reserving the leaves to garnish. Put the stalks, 12 hot green chillies (deseeded if you prefer less heat), a 5cm piece of chopped ginger or galangal, a roughly chopped stalk of lemongrass, 3 peeled garlic cloves, the zest and juice of a lime, 2 peeled and roughly chopped shallots, 3 kaffir lime leaves and 1tbsp shrimp paste into a blender.

  2. Blend

    Blitz all the ingredients on high until you have a coarse paste. Scrape down the sides of the blender and blitz again for 1 minute. 

  3. Test the paste

    Remove the paste from the blender and place in a sealable container. Before you store it, you can test the flavour and seasoning by frying off 1 tbsp in a saucepan until fragrant, and then adding a splash of coconut milk. Taste and adjust as necessary.

  4. Use

    You can keep the paste in the fridge for up to 2 weeks or freeze for 3 months. To use the paste, dry fry 1 tbsp of paste per person along with chicken or vegetables and finish with coconut milk. Serve with jasmine rice and coriander leaves. 

    Calories 6 (0%), sugar 0.3g (0%), fat 0.1g (0%), saturates 0g (0%), salt 0.19g (3%), based on 13 servings. 

  5. Ingredients

    We've made a handy shopping list so you can get everything you need to make this basic Thai curry paste. Don't forget to screenshot before you go shopping!

    medium bunch coriander (about 30g)
    12 hot green chillies
    5cm piece of chopped ginger or galangal
    1 stalk of lemongrass
    3 peeled garlic cloves
    the zest and juice of a lime
    2 peeled and roughly chopped shallots
    3 kaffir lime leaves
    1tbsp shrimp paste