Homemade Thai Green Curry Paste
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
5
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Calories
51 kcal
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Course
Main Course
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Cuisine
Thai
Homemade Thai Green Curry Paste
Description
This curry paste uses both green cayenne and Thai green chilies for its signature color and moderate heat, balanced by fresh shallots, lemongrass, and galangal which add citrusy and earthy flavors. Garlic and shrimp paste contribute pungency and umami. Ground coriander, cumin, white pepper, and turmeric add complexity to the spice profile, while fresh coriander roots, stems, and leaves provide an herbal, green base.
The ingredients are blended into a fine paste, using water sparingly to aid in processing. This paste serves as the essential base for the Thai green curry, imparts vibrant flavor and color. It is recommended to use immediately for best freshness, but refrigeration up to two days or freezing for one month prolongs usability without significant flavor loss.
The recipe includes practical notes on chili levels affecting spiciness, substitutions for unavailable ingredients (e.g., ginger and lime zest for galangal), and sourcing tips for shrimp paste and coriander roots. Using dried shrimp paste blocks ensures authentic color and flavor without browning the curry, unlike bottled pastes.
Ingredients
- 4 green cayenne pepper deseeded and chopped (Note 1, chilis
- 6 green chili pepper chopped (Note 1, Thai variety
- 2 shallot chopped, red variety, aka eschallots
- 2 lemongrass trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2, stems
- 2 tbsp galangal , grated (Note 3)
- 5 cloves garlic , chopped
- 2.5 tsp shrimp paste Belacan) (Note 4, dried
- 2 tsp lime zest , grated
- 1 tsp ground coriander
- 1 tsp cumin ground
- 1/4 tsp white pepper
- 1/4 tsp Turmeric
- 2 tbsp coriander root and stem Note 5, chopped, aka cilantro
- 1/4 cup Coriander loosely packed, aka cilantro leaves
- 2 - 3 tbsp water , as needed
Instructions
- Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
- Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
- Use to make Thai Green Curry!
- Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.
Notes
- This recipe makes enough paste for a green curry serving approximately 5 people.
- Adjust chili quantity to control spiciness; Thai green chilies provide heat while cayenne peppers add color.
- Use only the tender white part of lemongrass after peeling tough outer layers.
- Galangal can be substituted with equal parts ginger plus lime zest if unavailable.
- Dried shrimp paste in block form is preferred for authentic flavor and color; avoid bottled shrimp paste to prevent browning.
- Coriander roots contribute earthy flavor but can be substituted with stems and leaves if roots are not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51cal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Cholesterol | 28mg | 9% |
| Sodium | 390mg | 16% |
| Potassium | 67mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 25mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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