Thai Green Curry Paste

Thai Green Curry Paste

Just can’t beat the fresh flavour of a green curry made from scratch. And great therapy to mash and grind the ingredients into a paste.

This recipe will make 5 to 6 tablespoons of paste. I generally freeze this, with minimal effect on flavour and good for a few months.

 

 See the “Thai Green Chicken Curry” post

Thai Green Curry Paste mise en place

Thai Green Curry Paste
 
Cook:
Ingredients
  • 1 tablespoon coriander seeds
  • ½ tablespoon cumin seed
  • 5 white peppercorns
  • 1 teaspoon salt
  • 1 tablespoon finely chopped lemon grass
  • 1 teaspoon finely chopped galangal (I use a fine grater)
  • 1 teaspoon finely chopped coriander root
  • 1 teaspoon finely chopped kaffir lime leaf
  • 3 tablespoons finely chopped shallots
  • 1 tablespoon finely chopped garlic
  • 15 green chillies (20 grams)
  • 1-2 large green chillies
  • 1 teaspoon shrimp paste
Instructions
  1. Chop up as fine as possible. (Note the image above shows red chillies from a previous time I made this and couldn't get Thai green chillies) Depending on personal taste deseed chillies, or use less to adjust the hotness.
  2. Dry roast the cumin and coriander seeds in fry pan, this should take only a few minutes, take off the heat once you can smell the spices. Then grind and set to one side.
  3. In a mortar and pestle grind together all other ingredients other than the shrimp paste. (Do this starting with the salt and lemongrass and add in order as listed in the ingredients list. This adds each in order of hardness and grind into paste before adding the next ingredient)
  4. Finally add the ground seeds and shrimp paste and mix into a smooth paste.

Thai Green Curry Paste Ingredients

 

Thai Green Curry Paste Kaffir lime leaf

 

 

 

Remove the woody centre steam from the kaffir lime leaf.

 

Chop up as fine as possible. (Note the image above shows red chillies from a previous time I made this and couldn’t get Thai green chillies) Depending on personal taste deseed chillies, or use less to adjust the hotness.

  1. Dry roast the cumin and coriander seeds in fry pan, this should take only a few minutes, take off the heat once you can smell the spices. Then grind and set to one side.
  2. In a mortar and pestle grind together all other ingredients other than the shrimp paste.  (Do this starting with the salt and lemongrass and add in order as listed in the ingredients list. This adds each in order of hardness and grind into paste before adding the next ingredient)
  3. Finally add the ground seeds and shrimp paste and mix into a smooth paste.

Here is a slightly different version of the recipe from the TempleOfThai website. 

Comments

  1. Ellen says

    Sounds Great! This is one of my favourite meals, and i always make my own curry paste. our recipes differ a little, so i can’t wait to try yours!!! Love the photography!!

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