2–3 teaspoons shrimp sauce or paste (optional, but really elevates this- see recipe notes.)
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.
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)
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!!!
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