Thai green curry with shrimp

Today it was time for some Thai green curry. I made enough of the curry paste for 8 to 10 large portions (2-4 people). I put them in the freezer in a zip lock bag and made portions with the back of a knife before freezing. This way it's easy to take one portion at the time for easy access.

You can make the curry vegetarian or substitute the shrimp for any other protein like chicken or thinly sliced beef.

Thai green curry paste:

• 80 gram green chilli peppers • 1 large shallot • 80 gram garlic cloves • 2 tbsp grated galangal (loas) • 2 tbsp grated ginger • 4 stalks lemon grass • zest of 1 lime • handful coriander roots • 1 tsp salt • 1 tbsp white pepper • 1 tbsp coriander seed (roasted and ground up) • 1 tbsp cumin seeds (roasted and ground up) • 1 tsp shrimp paste •

Curry:

• 2 tbsp green curry paste • 400 gram shrimp (or other protein) • 1 white onion • 1 bell pepper • 4 tomatoes • 1 can coconut milk • 1 tbsp fish sauce • 1 tbsp sugar • juice of 1 lime • 2 tsp freshly ground black pepper • salt • vegetable oil • spring onions • fresh coriander •

1. Start with a hot wok or large pan. Add the oil and sauté the curry paste together with the roughly chopped white onions.

2. As soon as the paste starts to stick to the pan, add a dash of coconut milk, about 50 ml. Stir fry until the coconut milk starts to thicken. Add the shrimp and bell pepper and stir fry until almost completely cooked.

3. Add the black pepper and lime juice, together with the fish sauce, sugar and the rest of the coconut milk. Bring to a boil and let thicken.

4. Finally add the tomatoes for the last few minutes. Taste if you would like extra salt, sugar or lemon juice.

Garnish with spring onion and coriander and serve over white rice or with noodles.

Enjoy!