Thai Green Curry Paste Gone Greener
Elevate your homemade Thai dishes with this vibrant "Thai Green Curry Paste Gone Greener," a fresh and flavorful spin on the classic recipe. Packed with nutrient-rich ingredients like fresh cilantro, Thai basil, and baby spinach, this recipe enhances the traditional green curry with an extra boost of leafy greens for a healthier, more vibrant twist. The aromatic blend of galangal, lemongrass, kaffir lime leaves, and toasted spices creates an authentic foundation, while customizable green chilies let you adjust the heat to perfection. Quick to prepare in just 20 minutes, this versatile paste is perfect for curries, marinades, or soups and can be stored for future use. Whether you're a curry connoisseur or exploring Thai cuisine for the first time, this recipe delivers bold flavors and endless possibilities.
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Recipe Information
Ingredients
- 1 cup Fresh cilantro (including stems)
- 1 cup Fresh basil leaves (Thai basil preferred)
- 1 cup Fresh baby spinach
- 4 pcs Green chilies (adjust heat preference)
- 2 pcs Shallots
- 4 pcs Garlic cloves
- 2 pcs Fresh lemongrass stalks (white part only, finely chopped)
- 1 tbsp Galangal (or ginger, peeled and chopped)
- 3 pcs Kaffir lime leaves (finely chopped or torn)
- 1 tsp Lime zest
- 1 tsp Coriander seeds (toasted and ground)
- 1 tsp Cumin seeds (toasted and ground)
- 1 tsp White peppercorns
- 1 tbsp Soy sauce (or fish sauce for traditional taste)
- 2 tbsp Neutral oil (e.g., vegetable or coconut oil)
- 2 tbsp Water
Instructions
Prepare all the fresh ingredients: Wash and dry the herbs and greens, roughly chop the cilantro (including stems), basil, spinach, shallots, garlic, lemongrass, and galangal.
Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat until aromatic, about 1-2 minutes. Then grind them into a fine powder using a mortar and pestle or spice grinder.
In a blender or food processor, add the cilantro, basil, spinach, green chilies, shallots, garlic, lemongrass, galangal, kaffir lime leaves, lime zest, ground coriander, ground cumin, and white peppercorns.
Pour in the soy sauce, neutral oil, and water. Blend or process until smooth. You may need to scrape down the sides of the blender and add a splash more water if the paste is too thick.
Taste the paste and adjust seasoning as needed. For more heat, add an extra green chili. For brightness, add a touch more lime zest.
Use immediately in your favorite curry dish or transfer the paste to an airtight container and store in the refrigerator for up to a week or freeze in portions for up to 3 months.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.3 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1844 mg | 39% | |
*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.
