Best Thai Green Curry Paste Recipe

Thai Green Curry Paste is a flavorful and aromatic base for the famous Thai Green Curry. Here’s a traditional recipe to make it from scratch:

Ingredients:

• 5-10 green Thai chillies (adjust for heat preference)
• 1 stalk lemongrass (tender part only, finely chopped)
• 3-4 kaffir lime leaves (finely sliced)
• 1 tbsp galangal (or ginger, finely chopped)
• 3-4 cloves garlic
• 3-4 shallots (or 1 small onion, chopped)
• 1 tsp coriander roots (or stems, finely chopped)
• 1 tsp cumin seeds (toasted)
• 1 tsp coriander seeds (toasted)
• 1/2 tsp white peppercorns (or black pepper)
• 1 tsp shrimp paste (optional for authenticity, or substitute with soy sauce for a vegetarian version)
• 1/4 cup cilantro stems (finely chopped)
• Zest of 1 lime
• 1-2 tbsp vegetable oil (to help blend)

Instructions:

1. Toast the Spices: Dry toast the cumin seeds, coriander seeds, and white peppercorns in a pan over low heat until fragrant. Let them cool, then grind into a fine powder using a mortar and pestle or spice grinder.
2. Prepare the Ingredients: Finely chop the lemongrass, galangal, kaffir lime leaves, garlic, shallots, coriander roots, and cilantro stems.
3. Blend the Paste:
   • In a mortar and pestle or food processor, combine the green chillies, lemongrass, galangal, kaffir lime leaves, garlic, shallots, coriander roots, and cilantro stems.
   • Add the toasted spice powder, shrimp paste, and lime zest.
   • Pound or blend until a smooth paste forms. Add a little vegetable oil if needed to help with blending.
4. Store: Transfer the paste to an airtight jar. It can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Useful Tips:

• Adjust the number of chillies to control the spiciness.
• For a smoother paste, strain it through a fine sieve after blending.
• Use fresh ingredients for the best flavour.

Best Thai Green Curry Paste Recipe

Discover the ultimate Thai green curry paste recipe! Easy to follow, packed with flavour, and perfect for your next cooking adventure.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course: Sauces & Pastes

Cuisine: Thailand

Ingredients Method

Ingredients

  

• 5-10 green Thai chillies (adjust for heat preference)
• 1 stalk lemongrass (tender part only, finely chopped)
• 3-4 kaffir lime leaves (finely sliced)
• 1 tbsp galangal (or ginger, finely chopped)
• 3-4 cloves garlic
• 3-4 shallots (or 1 small onion, chopped)
• 1 tsp coriander roots (or stems, finely chopped)
• 1 tsp cumin seeds (toasted)
• 1 tsp coriander seeds (toasted)
• 1/2 tsp white peppercorns (or black pepper)
• 1 tsp shrimp paste (optional for authenticity, or substitute with soy sauce for a vegetarian version)
• 1/4 cup cilantro stems (finely chopped)
• Zest of 1 lime
• 1-2 tbsp vegetable oil (to help blend)

Method

 

1. Toast the Spices: Dry toast the cumin seeds, coriander seeds, and white peppercorns in a pan over low heat until fragrant. Let them cool, then grind into a fine powder using a mortar and pestle or spice grinder.
2. Prepare the Ingredients: Finely chop the lemongrass, galangal, kaffir lime leaves, garlic, shallots, coriander roots, and cilantro stems.

Blend the Paste:

1. In a mortar and pestle or food processor, combine the green chillies, lemongrass, galangal, kaffir lime leaves, garlic, shallots, coriander roots, and cilantro stems.
2. Add the toasted spice powder, shrimp paste, and lime zest.
3. Pound or blend until a smooth paste forms. Add a little vegetable oil if needed to help with blending.
4. Store: Transfer the paste to an airtight jar. It can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.