Do It Yourself Spicy Green Curry Paste
Unlock the vibrant flavors of Thailand with this homemade Spicy Green Curry Paste recipe, a must-have base for creating authentic and aromatic curries in your own kitchen. Bursting with layers of heat and zest, this DIY paste combines the fiery kick of fresh green chilies with the citrusy tang of kaffir lime zest and the earthy warmth of toasted cumin, coriander, and white peppercorns. Infused with fragrant aromatics like lemongrass, galangal, and cilantro stems, this recipe delivers a bold and versatile paste that can elevate a variety of dishes beyond curry—from soups and marinades to stir-fries. Made in just 25 minutes and customizable with or without shrimp paste, this curry paste can be prepared to perfection using a mortar and pestle for a rustic texture or a blender for a silky smooth finish. Store your homemade paste in the fridge or freezer for a ready-to-use, flavorful base that guarantees restaurant-quality meals every time.
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Recipe Information
Ingredients
- 10 pieces Fresh green chilies (Thai bird's eye or serrano)
- 6 pieces Garlic cloves
- 2 medium-sized Shallots
- 2 pieces Lemongrass stalks
- 1 tablespoon Galangal
- 2 teaspoons Kaffir lime zest
- 2 tablespoons Cilantro stems
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander seeds
- 1 teaspoon White peppercorns
- 1 teaspoon Shrimp paste (optional)
- 2 tablespoons Vegetable oil
Instructions
De-stem the green chilies and slice them thinly. Peel and roughly chop the garlic and shallots.
Trim the tough outer layers from the lemongrass and slice the tender inner stalks thinly. Grate the galangal or chop it into small pieces.
Toast the cumin seeds, coriander seeds, and white peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Let them cool and grind them into a fine powder using a spice grinder or mortar and pestle.
Using a mortar and pestle (or a blender for a smoother paste), first grind the toasted spice mix until fine, then add the garlic, shallots, lemongrass, galangal, kaffir lime zest, and cilantro stems. Pound or blend into a paste.
If using a mortar and pestle, work the ingredients in batches if needed. Add the shrimp paste (if using) and continue pounding until fully incorporated. If using a blender, add 1-2 tablespoons of water to help blend into a smooth paste.
Heat the vegetable oil in a pan over medium heat. Add the curry paste and sauté for 3-5 minutes until the oil separates and you get a fragrant aroma.
Remove from heat, let it cool, and store the paste in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1803 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
