Thai Green Curry Paste

Name: Thai Green Curry Paste
Prep time: 40 min
Total time: 40 min
Yield: 8 tablespoons
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; ½ teaspoon white peppercorn; 20 grams lemongrass; 16 grams galangal; 2 grams kaffir lime leaves; 6 grams Cilantro roots; 18 grams green chili peppers; 2 teaspoons salt; 50 grams shallots; 24 grams garlic; 6 grams Thai basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Total Time
40 mins
Servings
8 tablespoons
Calories
18 kcal
Course
Condiments
Cuisine
Thai

Thai Green Curry Paste

Iris Warren

Report

This fragrant green curry paste is loaded with green chilies, spices, aromatics, and herbs which makes it the perfect foundation for making a mouthwatering Thai Green Curry. It’s also a versatile condiment that can be used to season fried rice, noodle soups, and stir-fries. Because it’s plant-based, you have the flexibility to add tofu and eggplant for a vegan green curry, or meat such as chicken for a more traditional green curry.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon white peppercorn
20 grams lemongrass 3 stalks, finely minced
16 grams galangal finely minced
2 grams kaffir lime leaves 6 leaves or the zest of 1 kaffir lime, finely minced
6 grams Cilantro roots 3 thick roots, finely minced
18 grams green chili peppers seeds removed, finely minced
2 teaspoons salt
50 grams shallots finely minced
24 grams garlic finely minced
6 grams Thai basil finely minced

Add to Shopping List

Instructions

Put the coriander seeds, cumin seeds, and white peppercorns in a frying pan and toast, over high heat until they are very fragrant.
Remove the pan from the heat and transfer the spices to a mortar, or spice grinder and grind them into a powder. If you ground the spices with the mortar and pestle, transfer them once to a separate bowl.
Add the lemongrass, galangal, kaffir lime, cilantro roots, green chilies, and salt to a mortar and pound this until it starts to form a paste. If you are making a very large batch, you can use a small food processor, but this isn't enough paste to make the food processor spin effectively.
Return the ground spices to the mortar and continue pounding until the mixture forms a fine paste.
Add the shallots, garlic, and Thai basil and continue pounding the mixture into a smooth paste.
Use the green curry paste right away, or, if you're making a big batch, you can portion and freeze it for future use.

Nutrition Information

Show Details

Calories 18kcal (1%) Carbohydrates 3g (1%) Sodium 592mg (25%) Potassium 63mg (2%) Vitamin A 90IU (2%) Vitamin C 2.6mg (3%) Calcium 17mg (2%) Iron 0.7mg (4%)