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

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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.

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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

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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%)