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Thai Green Paste



  • 1.

    Wash and thoroughly dry the coriander, making sure the roots are clean then roughly chop and place in the blender.

  • 2.

    Add the peeled garlic, peeled ginger, chopped chillies including seeds, roughly chopped spring onions and begin to blend (depending on the size of your blender you may need to do this in batches).

  • 3.

    Once the chunkiest ingredients are blended to a paste you can add the turmeric, fish sauce and olive oil then blend until all combined.

  • 4.

    Pop this mix in an airtight container in the fridge and it will keep for at least 7 days.


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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Thai Green Paste.


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