Name: Green Curry Paste
Prep time: 15 min
Total time: 15 min
Yield: 1 ½ cups
Cuisine: Thai
Ingredients: 2-4 serrano chiles, rough chopped, de-stemmed, seeds ok (or use more- 3 is perfect, “medium spicy”-see notes); 2 medium shallots, rough chopped; 2 lemongrass stalks (tender parts) – thinly sliced then finely chopped ( 1/2 cup); 3 tablespoons galangal, finely chopped; 2-4 kefir 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.)

Green Curry Paste

★★★★★

5 from 3 reviews

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.

Author: Sylvia Fountaine
Prep Time: 15
Total Time: 15
Yield: 1 ½ cups 1x
Category: sauce, condiment, curry paste
Method: blended
Cuisine: Thai

Scale

Ingredients

2–4 serrano chiles, rough chopped, de-stemmed, seeds ok (or use more- 3 is perfect, “medium spicy”-see notes)
2 medium shallots, rough chopped
2 lemongrass stalks (tender parts) – thinly sliced then finely chopped ( 1/2 cup)
3 tablespoons galangal, finely chopped
2–4 kefir 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!!!

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Find it online: https://www.feastingathome.com/green-curry-paste/