Thai Green Curry Paste
Elevate your Thai cooking with this authentic and vibrant Thai Green Curry Paste! Bursting with the fresh and aromatic flavors of Thai green chilies, lemongrass, kaffir lime, and cilantro stems, this homemade curry paste is the perfect foundation for creating flavorful curries, soups, and marinades. Enhanced with toasted cumin, coriander, and white peppercorns for a warm spice blend and a dash of bold shrimp paste, it balances heat, citrusy notes, and umami in every spoonful. Quick to prepare in just 20 minutes, this paste is not only fresh but also far more flavorful than store-bought options. Make a batch, store it in your freezer, and enjoy authentic Thai cuisine anytime!
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Recipe Information
Ingredients
- 10 pieces Fresh Thai green chilies
- 3 medium Shallots
- 6 pieces Garlic cloves
- 2 pieces Lemongrass stalks
- 4 pieces Kaffir lime leaves
- 1 cup Fresh cilantro stems
- 1 tablespoon Galangal (or ginger)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon White peppercorns
- 1 teaspoon Shrimp paste
- 1 teaspoon Sea salt
- 1 teaspoon Lime zest
- 2 tablespoons Vegetable oil
Instructions
Trim the lemongrass stalks by removing the tough outer layers and slicing the tender inner part into thin rounds.
Lightly toast the cumin seeds, coriander seeds, and white peppercorns in a dry skillet over medium heat until fragrant, about 1-2 minutes. Allow to cool slightly and grind them into a fine powder using a spice grinder or mortar and pestle.
Peel and roughly chop the shallots, garlic, and galangal (or ginger).
Remove the stems from the Thai green chilies and slice them into small pieces. Adjust the number of chilies based on your spice preference.
Add all the ingredients, except for the vegetable oil, to a blender or food processor. This includes the prepared lemongrass, toasted spice powder, Thai green chilies, shallots, garlic, kaffir lime leaves, cilantro stems, galangal, shrimp paste, sea salt, and lime zest.
Pulse the ingredients a few times until they start to combine. Slowly drizzle in the vegetable oil while blending to create a smooth and cohesive paste. Scrape down the sides of the blender as needed to ensure everything is well combined.
Continue processing until the paste reaches your desired texture. It should be smooth, vibrant, and fragrant.
Transfer the Thai green curry paste to an airtight container and store in the refrigerator for up to 1 week or freeze in portions for longer shelf life.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1997 mg | 42% | |
*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.
