Description
This Homemade Thai Green Curry Paste recipe brings vibrant, aromatic flavors to your kitchen, featuring a blend of fresh green cayenne and Thai chilis, fragrant lemongrass, galangal, and traditional Thai spices. Perfect for creating authentic Thai green curry dishes, this paste can be used immediately or stored for later use.
Ingredients
Scale
Green Curry Paste Ingredients
- 4 green cayenne pepper chilis, deseeded and chopped
- 6 Thai green chilis, chopped
- 2 red shallots (eschalots), chopped
- 2 lemongrass stems, trimmed and finely chopped (about 2.5 – 3 tbsp)
- 2 tbsp galangal, grated
- 5 cloves garlic, chopped
- 2.5 tsp dried shrimp paste (Belacan)
- 2 tsp lime zest, grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp white pepper
- 1/4 tsp turmeric
- 2 tbsp chopped coriander/cilantro root and stem
- 1/4 cup coriander / cilantro leaves, loosely packed
- 2 – 3 tbsp water, as needed
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by deseeding and chopping the green cayenne and Thai chilis, chopping shallots, trimming and finely chopping lemongrass, grating galangal, chopping garlic, and collecting coriander root, stems, and leaves.
- Combine Ingredients: Place all ingredients except the water into a powerful blender or food processor. Using equipment like a Vitamix will help achieve a smoother paste texture.
- Blend into Paste: Blend all ingredients to a fine paste, scraping down the sides periodically. Add water slowly as needed to assist blending, though it may not be necessary due to moisture in fresh herbs and chilis.
- Use or Store: Use the green curry paste immediately to prepare Thai green curry dishes. If not using right away, refrigerate the paste for up to 2 days or freeze it for up to 1 month for future use.
Notes
- Note 1: Deseeding the green cayenne peppers reduces heat but you can adjust to preference.
- Note 2: Make sure to finely chop the lemongrass to avoid fibrous bits in the paste.
- Note 3: Fresh galangal gives the best flavor; substitute with ginger only if unavailable.
- Note 4: Dried shrimp paste (Belacan) is essential for authentic umami but can be omitted for vegetarian adaptations.
- Note 5: Using coriander root and stems adds depth to the paste but can be substituted with extra leaves if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce/Condiment
- Method: Blending
- Cuisine: Thai
Keywords: Thai green curry paste, homemade curry paste, Thai cooking, curry base, authentic Thai sauce
