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Homemade Thai Green Curry Paste

Thai green curry paste uses fresh, green chilies to create a paste that is spicy and floral with a well-balanced sweetness and acidity. Yield: 6 Tbsp of curry paste

Prep Time
10 mins
Total Time
10 mins
Servings: 6 people
Course: Condiments
Cuisine: Thai

Ingredients

  • 3 Serrano chilies, seeds and veins removed
  • 3 garlic cloves, peeled and chopped
  • 2 Tbsp fresh basil, chopped (Thai basil, if you can find it)
  • 1 shallot, sliced (roughly ⅓ c)
  • 1 talk lemongrass, sliced (roughly 2 Tbsp)
  • 1 inch ginger, peeled and sliced
  • 1 lime, zested
  • 1 tsp fresh lime juice
  • ¾ tsp salt
  • ½ tsp brown sugar
  • 1 tsp vegetable oil (more as needed to create a paste)

Instructions

    Cup of Yum
  1. Combine the chilies, garlic, basil, shallots, lemon grass, and ginger in the bowl of your food processor. Pulse to finely chop.
  2. Add the lime zest, 1 tsp lime juice, salt, and sugar. Pulse the mixture until a paste starts to form.
  3. Add the oil, 1 tsp at a time, as needed to help the mixture come to the consistency of a thick paste.
  4. Use the fresh green curry paste immediately or store it in an air tight container in your refrigerator for up to a week.