5.0 from 9 votes
Thai Green Curry Paste
This detailed tutorial for authentic Thai Green Curry Paste is spicy and flavorful, plus it freezes well for quick and easy dinners. Makes enough for about 3 large batches of curry.
Prep Time
45 mins
Servings: 1 pint
Cuisine:
Thai
Ingredients
- ½ teaspoon cumin seeds or ground cumin
- 1 teaspoon whole coriander seeds or ground coriander
- 6 serranos chiles or 3 jalapeños seeds removed
- 12 Thai bird chiles use less for less heat
- 3 large shallots peeled
- 5 cloves garlic peeled
- 3 large lemongrass stalks tough outer leaves removed and thinly sliced
- 1 tablespoon chopped fresh keffir lime lime leaves about 4, or 1 teaspoon kefir lime zest
- 4 tablespoons galangal about a 4-inch place, roughly chopped* (see note)
- 1 tablespoon roughly chopped cilantro roots or stems
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon white pepper
- 1 teaspoon salt
Notes
- * I created this recipe using frozen whole pieces of galangal, not fresh, as I don't have access to any. I imagine it's flavor is a bit dulled compared to fresh galangal, so if using fresh, you may want to start with less and add more after tasting. By all means, do not substitute with ginger.