Name: Green Curry Paste
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2-4 serrano chiles, rough chopped, de-stemmed, seeds ok (or use more- 3 is perfect, “medium spicy”-see notes); 1 large shallot, rough chopped; 2 lemongrass stalks (white tender parts) – thinly sliced then finely chopped ( 1/2 cup); 3 tablespoons galangal, finely chopped; 2 kaffir lime leaves (optional- you can add whole leaves directly to the curry if you prefer); 5 fat garlic cloves; 2 teaspoons coriander seeds (toasted and crushed, or sub ground coriander); 1/2 teaspoon white pepper (optional); 1 cup packed fresh Thai basil leaves or cilantro ( this adds beautiful color); 1 teaspoon salt; ——-; 3 tablespoons olive or peanut oil; 2-3 teaspoons shrimp sauce or paste (optional, but really elevates this- see recipe notes.)

Description

How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.

Ingredients

Units

2–4 serrano chiles, rough chopped, de-stemmed, seeds ok (or use more- 3 is perfect, “medium spicy”-see notes)
1 large shallot, rough chopped
2 lemongrass stalks (white tender parts) – thinly sliced then finely chopped ( 1/2 cup)
3 tablespoons galangal, finely chopped
2 kaffir lime leaves (optional- you can add whole leaves directly to the curry if you prefer)
5 fat garlic cloves
2 teaspoons coriander seeds (toasted and crushed, or sub ground coriander)
1/2 teaspoon white pepper (optional)
1 cup packed fresh Thai basil leaves or cilantro ( this adds beautiful color)
1 teaspoon salt
——-
3 tablespoons olive or peanut oil
2–3 teaspoons shrimp sauce or paste (optional, but really elevates this- see recipe notes.)

Instructions

Chop and prep all the ingredients.

Place all ingredients except the oil and shrimp paste in a food processor and pulse repeatedly until very finely chopped.

Add oil and shrimp paste and blend into a paste, scraping down the sides as needed.
Store in a jar in the fridge.

Notes

This makes 1 cup plus 2 tablespoons (perfect or two batches of Thai Green curry) Save 1/2 for another use – you can refirgerate for 4 days, or freeze! Seal it well with no air pockets so it keeps its color)

To use:

Make sure to fry the paste in oil to add depth and intensity of flavor before adding any liquid.
You may need to use a little more than a recipe calls for (store-bought green curry paste in a jar is often more concentrated and sometimes contains msg to boost flavor).
You can also use add a couple spicy Thai green chilies but use a light hand- they are HOTTTTT.
If you leave out the shrimp paste you will need to increase the salt, or fish sauce in the final curry recipe. You could also try adding a few anchovies or anchovy paste. Using the shrimp paste really really elevates the this and brings this to the next level. So I highly recommend it!!!

Nutrition

Serving Size:
Calories: 86
Sugar: 2.1 g
Sodium: 40.6 mg
Fat: 5.5 g
Saturated Fat: 0.8 g
Carbohydrates: 8 g
Fiber: 1.3 g
Protein: 1.3 g
Cholesterol: 0.6 mg