Thai Green Curry Paste Recipe
Learn how to make Thai green curry paste like it's done in Thailand, adjust the spice level, and freeze leftovers in portions for your next curry.
Equipment
- 1 Cutting board & sharp knife
- 1 Skillet for toasting the 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 green chilies
- 0.7 ounces shrimp paste
- 0.3 ounces coriander root
- 1.80 ounce garlic
- 1.80 ounce shallots
Instructions
- Thinly slice the lemongrass, galangal, and turmeric. Peel the garlic and shallots, and clean the coriander root.
- Toast the coriander seeds, cumin, and black peppercorns in a dry pan over gentle heat until fragrant. Let them cool.
- Add the salt, lemongrass, galangal, and toasted spices to a mortar. Pound until finely crushed.
- Add the green chilies, coriander root, turmeric, makrut lime zest, garlic, shallots, and shrimp paste. Continue pounding until you have a thick, well-combined paste with no large pieces of fibrous ingredients.
Food processor method
- Cut the lemongrass and galangal into small pieces. Toast the coriander seeds, cumin, and black peppercorns in a dry pan over gentle heat until fragrant. Let them cool. Add the ingredients and process, stopping to scrape down the sides as needed. The texture may be coarser than when using a mortar and pestle.
Notes
- Use the nutrition card in this recipe as a guideline.
- Vegan option: Omit the shrimp paste.
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
