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Homemade Thai Green Curry Paste | Daily Dine

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Homemade Thai Green Curry Paste

Homemade Thai Green Curry Paste

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

View original recipe on recipetineats.com

mainsthai

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 5

Nutritional Information

Calories:51 kcal

Carbohydrate:10 g

Cholesterol:28 mg

Dietary Fiber:3 g

Protein:2 g

Sodium:390 mg

Sugar:3 g

Ingredients

4 green cayenne pepper chilis (, deseeded and chopped (Note 1))

6 Thai green chilis (, chopped (Note 1))

2 red shallots / eschallots (, chopped)

2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))

2 tbsp galangal (, grated (Note 3))

5 cloves garlic (, chopped)

2.5 tsp dried shrimp paste ((Belacan) (Note 4))

2 tsp lime zest (, grated)

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp white pepper

1/4 tsp turmeric

2 tbsp chopped coriander/cilantro root and stem ((Note 5))

1/4 cup coriander / cilantro leaves (, loosely packed)

2 - 3 tbsp water (, as needed)

Instructions

Step 1
Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
Step 2
Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Step 3
Use to make Thai Green Curry!
Step 4
Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.