Best Thai Green Curry Paste Recipe
This authentic Thai green curry paste comes together in 30 minutes and is perfect for Thai curries, stir-fries, or meal prep. Authentic and versatile!
Equipment
- 1 Cutting board
- 1 Sharp knife (for prepping ingredients)
- 1 pan (for roasting spices)
Ingredients
- 0.20 ounces salt
- 1.70 ounce lemongrass
- 1 ounce galangal
- 2 teaspoons coriander seeds
- 0.05 ounces black peppercorns
- 2 teaspoons cumin
- 0.20 ounces kaffir lime zest
- 0.20 ounces turmeric
- 1 ounce chilies, see notes
- 0.7 ounces shrimp paste
- 0.3 ounces coriander root
- 1.80 ounce garlic
- 1.80 ounce shallots
Instructions
- Thinly slice everything to make pounding easier and faster.
- Lightly roast the black peppercorns, coriander seeds, and cumin in a dry pan to release their aromas.
- Use a mortar and pestle to pound salt, lemongrass, galangal, and the toasted spices. Crush them until they form a fine mixture.
- Add the remaining ingredients and keep pounding until you achieve a smooth, cohesive paste.
Notes
- Use the nutrition card in this recipe as a guideline.
- I used spicy Thai Jinda chilies, available at most Asian grocery stores. If you like a mild green curry paste, try adding green cayenne peppers, jalapeños, or other mild green chilies and reduce the amount of spicy chilies used in this recipe.
- This recipe yields 8.4 oz of curry paste, you can store it for later use.
Calories: 38kcal | Carbohydrates: 6g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 28mg | Sodium: 338mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg
