Green Curry Paste Thai
Bring the vibrant flavors of Thailand to your kitchen with this authentic Green Curry Paste recipe, a homemade blend of aromatic herbs and bold spices. This recipe combines the heat of green bird’s eye chilies with the depth of Thai basil, lemongrass, and galangal, creating the perfect base for a rich and flavorful curry. Toasted ground coriander and cumin add a warm, earthy complexity, while kaffir lime zest and cilantro roots provide a fresh, zesty kick. Crafted in just 20 minutes, this versatile paste can be tailored to suit your taste, whether you prefer extra heat or a touch more umami from the shrimp paste. Use it to create mouthwatering Thai green curry dishes, or freeze it for a quick, homemade meal starter that’s always ready to go. A must-try for lovers of Thai cuisine!
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Recipe Information
Ingredients
- 10 pieces Green bird's eye chilies
- 2 pieces Large green chilies
- 4 pieces Shallots
- 6 pieces Garlic cloves
- 2 pieces Lemongrass stalks
- 1 tablespoon Galangal
- 1 teaspoon Kaffir lime zest
- 2 tablespoons Cilantro roots or stems
- 1 cup Thai basil leaves
- 2 teaspoons Ground coriander seeds
- 1 teaspoon Ground cumin
- 1 teaspoon Shrimp paste
- 1 teaspoon White peppercorns
- 1 teaspoon Vegetable oil (optional)
- 2 tablespoons Water (optional)
Instructions
Rinse and pat dry all herbs and vegetables to ensure any dirt is removed from the fresh ingredients.
Cut the green bird's eye chilies, large green chilies, shallots, galangal, and lemongrass into smaller pieces for easier grinding.
Optional step: Toast the ground coriander seeds and ground cumin in a dry pan over medium heat for 1-2 minutes to enhance their aroma.
Using a mortar and pestle or a blender, start by adding the white peppercorns and shrimp paste to form the base of the paste.
Gradually add the chopped chilies, garlic, shallots, lemongrass, and galangal, pounding or blending each ingredient until you achieve a smooth consistency.
Add the cilantro roots or stems, Thai basil leaves, kaffir lime zest, toasted spices, and vegetable oil (if using). Continue blending or grinding the ingredients to form a unified paste.
For a slightly smoother paste or if your blender struggles, add 1-2 tablespoons of water gradually to aid the blending process.
Taste the paste and adjust as necessary—add more chilies for heat or more shrimp paste for savory depth.
Transfer the finished green curry paste into an airtight container and refrigerate for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 17.0 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 3353 mg | 71% | |
*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.
