Making your own sauces, marinades and pastes at home is made so much easier and quicker using the Vibe Blender. Buying store bought jar sauces is convenient but often comes at a cost. The product isn’t as fresh as homemade, they often contain undesirable additives and preservatives and they can be a no-go for those with allergies.
Making ‘jar sauces’ from scratch puts the control back in your hands and the outcome in terms of flavour and nutritional value is so much better! You can manage everything from what goes in and what stays out as well as the balance of flavour. Plus, controlling portions is made much simpler when preparing from scratch.
This Thai green curry paste recipe is fresh and packed with flavour. Control the balance of heat, saltiness and acidity by playing around with the ingredients. This recipe will have you patting yourself on the back and it will give you peace of mind knowing exactly what is in it!
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns
6 long green chillies
2 eschallots, roughly chopped
6 garlic cloves
1 inch piece galangal, sliced
Root and stems from a small bunch fresh coriander (reserve the leaves for the curry)
1 lemongrass stalk, finely chopped
1 inch piece kaffir lime rind
1 teaspoon dried shrimp paste
1 tablespoon water
1. Place the coriander seeds, cumin seeds and peppercorns into the stainless steel blender jug and blend on 'nut' mode until roughly ground.
2. Place the rest of the ingredients into the blender jug and blend on 'smoothie' mode for around 30 seconds or until smooth and well combined.
3. Use it right away or store it in a sterilised jar with a little bit of rice bran oil or other neutral oil. This will keep in the fridge for a few days or around 1 month in the freezer.
3 tablespoons green curry paste
600ml coconut milk
1 tablespoon fish sauce
1 tablespoon coconut sugar (brown sugar or palm sugar work as well)
300g chicken breast sliced
1 tin bamboo shoots (optional)
2 zucchinis, roughly chopped
1 cup snow peas, sliced in half
4 kaffir lime leaves, finely sliced
Small handful fresh coriander leaves
1. Heat a tablespoon of oil in a wok or large pan and fry the curry paste over low to medium heat for a few minutes until fragrant.
2. Add the coconut milk and simmer over medium heat for around 5 minutes.
3. Add the chicken and bamboo shoots and zucchini and simmer gently until just tender before adding the snow peas.
4. Add the kaffir lime leaves and lime juice to taste. You can adjust the amount of fish sauce or sugar now to suit your liking.
5. Garnish with the fresh coriander leaves.
6. Serve with some jasmine rice.