Homemade Thai Green Curry Paste

1. Toast the spices. Heat a small or medium frying pan over medium heat. Once warm, add the coriander seeds, cumin seeds, and white peppercorns (if using) and toast until darker in color and fragrant. Transfer to a bowl to stop cooking and cool. While the spices cool, prep your chiles, aromatics, and herbs.
2. For the smoothest texture: grind the cooled whole spices using an electric spice grinder or mortar and pestle.NOTE: If you can't grind the spices before blending, the flavor is still great but the finished curry will have a less uniformly smooth texture.
3. For lemongrass, slice off the top green stalks, the tough bottom nub, and peel away several layers of papery peel until you reach the tender inner white core (it should be soft and bendy). If you have a rolling pin or mallet, use it to smash down on the lemongrass to release more aroma.For the stand blender option: chop lemongrass (no need to chop finely).For the immersion blender option or mortar & pestle, mince the lemongrass or grate it using a grater or microplane.
4. For galangal, use a sharp knife and cut off any hard knobs. Angle your knife as needed so you don’t cut through the root. No need to peel. For the stand blender option, slice or chop the galangal.For the immersion blender option or mortar & pestle, slice galangal very thinly.
5. Blend the curry paste using either method below.If using a mortar & pestle, visit the instructions in the blog post "which tool is best for making curry paste?" If you want to taste the curry paste when it's done blending, taste just a tiny amount because it will be spicy! Add a bit more salt, as needed (it should taste salty).

High-Powered Stand Blender Instructions

1. NOTE: You must have a high-powered blender with a small capacity blender (32 ounce / 1L or smaller). If your container is 48 ounces, you need to double the ingredients; if it’s 64 ounces (2L) or larger, triple the quantity.
2. Prep lemongrass and galangal using the instructions above. Grate the dried shiitake mushroom. You can leave the other herbs and aromatics whole.
3. First, add the oil to the blender so it coats the blades. Now add the remaining ingredients: chile peppers, toasted (ground) spices, lemongrass, galangal, shallots, garlic, cilantro roots or stems, lime leaves, Thai basil, salt, miso, and grated shiitake mushroom.
4. Start blending on low, using the blender’s tamper to push everything down (make sure the blender lid is on when using the tamper). Stop the machine and use a silicone spatula to scrape everything down a few times. Don’t stick your face right over the curry paste, as it’s spicy and can make your eyes water.Gradually increase the speed to high, using the tamper to go up and down constantly. It should be smooth and look almost like pureed avocado by the end.

Immersion Blender Instructions

1. Prep lemongrass and galangal using the instructions above. Grate the dried shiitake mushroom. Finely chop the chile peppers, galangal, shallots, garlic, cilantro roots or stems, and lime leaves. Tear the Thai basil leaves.
2. Add the above ingredients to a wide-mouth mason jar or similar jar large enough to fit your immersion blender. Add the toasted, ground spices, salt, and miso.
3. Now pour the oil on top of the ingredients. Place the immersion blender on top of the ingredients and push down to the bottom. Lift up, and using a spatula, scrape all the ingredients together again.
4. Repeat this process until smooth; it will take several rounds and several minutes, so keep going. Don’t stick your face right over the curry paste, as it’s spicy and can make your eyes water.