Here’s a clean easy very aromatic Thai green curry paste. Store bought are good but I often feel the high heat/ chillies masks the aromatic freshness of herbs that I enjoy about green curry. This recipe is low on the heat index and strong on the aromatics. feel free to increase the amount of chillies to your taste.
Ingredients for homemade green curry paste
Headnote: Freeze any remaining curry paste in ice cubes tray and use about 1-2 or more cubes per serving when making future curries!
This curry will satisfy 3-4 people easily but can be doubled as needed.
For the Thai Green Curry Paste
- A handful of cilantro, including stem
- 4-5 cilantro roots, optional but preferred
- A small handful or 1/2 cup Thai sweet basil
- 4-6 hot thai green chilies, or however many you can handle
- 15 mild green chillies or 1 green pepper, this does not add heat but volume and flavor
- 60 gms galangal, peeled and roughly chopped
- 2-3, about 85 gms stalks lemongrass, tender white and green part only
- 4 kaffir lime leaves,
- 3 inch piece ginger
- 6 large cloves of garlic
- 2 medium-sized Thai shallots Or alternatively use 10 green onions stems
- 1 tsp fish sauce or Tamari
Method
Place all ingredients in the jar of your high-speed blender, using the pulse function, grind the ingredients until a fine paste is formed, add water/coconut water as needed to loosen the curry to a paste consistency. Transfer to a small bowl and set aside
To make the Curry:
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