Name: Green Curry Paste Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2-4 serrano chiles, rough chopped (3 =”medium spicy”-see notes); 1 large shallot, rough chopped; 2 lemongrass stalks (white tender parts) – thinly sliced, then finely chopped (1/2 cup chopped); 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, but amazing); 1 cup packed fresh Thai basil leaves or cilantro (this adds beautiful color); 1 teaspoon salt; 3 tablespoons olive oil or peanut oil; 2-3 teaspoons shrimp sauce or shrimp paste (optional, but really elevates this- see recipe notes.)

Description

Learn how to make authentic Thai Green Curry Paste from scratch in just 15 minutes! Fresh, fragrant, and intensely flavorful, this green curry paste recipe can be made ahead and frozen for easy Thai curries anytime. Vegan-adaptable!

Ingredients

Units Scale

2-4 serrano chiles, rough chopped (3 ="medium spicy"-see notes)
1 large shallot, rough chopped
2 lemongrass stalks (white tender parts) - thinly sliced, then finely chopped (1/2 cup chopped)
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, but amazing)
1 cup packed fresh Thai basil leaves or cilantro (this adds beautiful color)
1 teaspoon salt
3 tablespoons olive oil or peanut oil
2-3 teaspoons shrimp sauce or shrimp paste (optional, but really elevates this- see recipe notes.)

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Instructions

Chop. Chop and prep all the ingredients. Toast and grind the coriander seeds.
Blend. Place chilies, shallot, garlic, lemongrass, galangal, lime leaves, basil, salt, and pepper (everything except the oil and shrimp paste) in a food processor and pulse repeatedly until very finely chopped. (Alternatively, you can use a large mortar and pestle to grind everything down.)
Combine. Then add the oil and shrimp paste, blending into a paste, scraping down the sides as needed.Store in a jar in the fridge.

Notes

This makes 1 ⅛ cups (perfect for two batches of Thai Green curry). Freeze half for another use.

Storage. You can refrigerate for 4 days, or freeze! Seal it well with no air pockets so it keeps its color)

How to use it: Make sure to fry the paste in the 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).

Spice level: For more heat, you can also add a couple of spicy Thai green chilies, but use a light hand- they are HOTTTTT. Or for milder versions, use jalapeños.

Shrimp Paste. 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 this and brings it 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