Thai Green Curry Paste

Just can’t beat the fresh flavor 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 flavor, and good for a few months.

 See the “Thai Green Chicken Curry” post

Thai Green Curry Paste

David

Just can't beat the fresh flavour that comes from freshly made thai green curry paste made from scratch. And great therapy to mash it all up.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine asian, Thai

Servings 8

Calories 38 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

 

• 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.
• 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.
• 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)
• Finally add the ground seeds and shrimp paste and mix into a smooth paste.

Nutrition

Calories: 38kcalCarbohydrates: 8gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.2gCholesterol: 7mgSodium: 614mgPotassium: 39mgFiber: 4gSugar: 3gVitamin A: 5IUVitamin C: 12mgCalcium: 16mgIron: 1mg

Keyword Green curry recipes,, Homemade curry paste, Thai Green Curry Paste

Tried this recipe?Let us know how it was!

Remove the woody center steam from the kaffir lime leaf.

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

1. Dry roast the cumin and coriander seeds in a frying 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 a 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.