Green Curry Paste
Unlock the secret to authentic Thai cuisine with this bold and aromatic Homemade Green Curry Paste recipe! Packed with vibrant flavors from fresh Thai green chilies, fragrant lemongrass, galangal, and cilantro stems, this 15-minute recipe creates the perfect foundation for your favorite Thai curries. Enhanced with the zesty brightness of kaffir lime, earthy coriander, and a touch of shrimp paste for umami depth, this versatile paste balances heat and complexity beautifully. Use a traditional mortar and pestle for an authentic texture or a blender for convenience, adjusting the spice level to your liking. Whether you're whipping up a creamy green curry or infusing other dishes with Thai flair, this homemade green curry paste promises unparalleled freshness and flavor. Store it in the fridge for up to a week or freeze for future culinary adventures!
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Recipe Information
Ingredients
- 8 pieces Fresh Thai green chilies (adjust for spice preference)
- 2 medium Shallots
- 4 pieces Garlic cloves
- 2 stalks Fresh lemongrass stalks (white part only)
- 1 tablespoon Fresh galangal (peeled and sliced)
- 2 tablespoons Cilantro stems
- 1 teaspoon Kaffir lime zest (or regular lime zest as a substitute)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Shrimp paste
- 1 teaspoon Sea salt
- 1 tablespoon Vegetable oil (if needed for blending)
Instructions
Prepare the ingredients by peeling and finely chopping the shallots, garlic, lemongrass, and galangal.
Add the green chilies, shallots, garlic, lemongrass, galangal, cilantro stems, and kaffir lime zest to a mortar and pestle or a blender.
Sprinkle in the ground coriander, ground cumin, and sea salt.
Add the shrimp paste to the mixture.
Pound everything together in a mortar and pestle until a smooth paste forms. Alternatively, use a blender or food processor. If using a blender, add the vegetable oil to help create a smoother consistency.
Scrape down the sides of the blender or mortar as needed to make sure all ingredients are fully incorporated.
Once the curry paste is smooth, transfer it to an airtight container and store it in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 7.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1731 mg | 37% | |
*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.
