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Vibrant Thai Green Curry Paste

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Ingredients (17)

  • 1/2 cup of Thai basil
  • 1 Bunch of fresh coriander, leaves & stems.
  • 5-10 green Thai chilies (adjust to own tastes)
  • 3 shallots, sliced
  • 4 cloves garlic, minced
  • 5cm (2 inch) piece of ginger, peeled & grated
  • 4 tbsp thinly sliced fresh lemongrass stalk
  • 2.5cm (1inch) piece of galangal, peeled & grated
  • 2 limes, zest & juice
  • 2 tbsp coriander seeds
  • 1/2 tbsp sliced kefir lime leaves
  • 1/2 cup coconut milk (adjust for desired thickness of paste)
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 2 tbsp coconut oil
  • 1 tbsp sesame oil
  • Large pinch of Himalayan rock salt

This bold curry paste is a far cry from the curry pastes you buy in a jar.
The key to a vibrant and authentic Thai curry is to use fresh ingredients, as well as taking the time to grind them with a heavy stone mortar & pestle.

The beauty of this recipe is its flexibility, feel free to increase or decrease individual ingredients until the flavor, heat and tang is just how you like it.

This curry paste can be used with any Thai Green Curry recipe, and is especially delicious when made with a variety of fresh & colorful vegetables.

For an eastern twist on a home-cooked classic, try adding green curry paste along with some coconut milk to your next batch of pumpkin soup.

Tip: This curry paste can be frozen for up to a year, just pour into a greased muffin tin. Once frozen, pop the individual servings out and into a freezer bag, they will be ready to go for next time.

Instructions

  1. 1Place the coriander seeds, cumin seeds and peppercorns into a small frying pan, and heat until toasted.
  2. 2Grind spices, salt and pepper in mortar & pestle.
  3. 3Slowly add ginger, galangal, garlic, lemongrass, kefir lime leaves, chilies and shallots, bit by bit and grind to a paste.
  4. 4Add paste to blender, along with fresh coriander, basil, coconut oil, sesame oil and some of the coconut milk. Blend & slowly add coconut milk until desired consistency is reached.
  5. 5Use curry paste for any Thai green curry recipe. Leftover paste can be stored in the fridge for up to a week, or frozen for up to a year.
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