Homemade Thai Green Curry Paste
Thai green curry paste is the key ingredient to a Thai green curry, but you can use it for so much more. This homemade version is fragrant, pungent and oh so very good. It's also quick and easy to make.
Servings: 12 people
Calories: 33kcal
Ingredients
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp white peppercorns can use Sichuan peppercorns instead but black will do if you can't get either of the others
- 1 shallot or small onion
- 2 clove garlic nice plump ones if you can get them
- 1 stalk lemongrass or two small ones
- 3 Thai green chillies (small, thin and hot bird's eye chillies) - use more if you like your paste fiery
- 30 g root ginger or galangal if you can get it
- 1 lime zest and juice of half
- 2-3 Makrut lime leaves
- 15 g coriander leaves (cilantro)
- 15 g Thai basil
- 1 tsp sea salt course is best
- ½ tsp white miso
- 2 tbsp sunflower oil (or other neutral oil)
Instructions
- Start by toasting the seeds. Spoon the peppercorns, coriander and cumin into a dry frying pan and place over a moderate heat. Toast the seeds for 3-4 minutes until they're fragrant and just starting to take on a bit of colour. Set aside to cool, then grind roughly in a pestle and mortar.1 tsp coriander seeds, ½ tsp cumin seeds, ½ tsp white peppercorns
- Prepare and drop the ingredients into a mini food processor. If you don't have one, you can pulverise the ingredients by hand in a pestle and mortar. It's harder to do, but the experts say, it produces a better flavoured paste.
- Peel the shallot and cut into rough chunks.1 shallot
- Peel the garlic cloves and half or quarter them.2 clove garlic
- Remove any tough outer leaves from the lemongrass and top and tail it. Chop into 2cm (1 inch) lengths.1 stalk lemongrass
- Chop the stalk ends off the chillies and discard. Cut them into halves.3 Thai green chillies
- Scrub the chunk of ginger and remove any rough bits from it. However, there's no need to peel it. Chop into rough chunks.30 g root ginger
- Scrub the lime well and zest it finely into the food processor bowl. Then juice half of it and add that.1 lime
- Wash and dry the herbs. You don't want any excess moisture making its way into the paste. Either give them a thorough shaking or use a salad spinner. Chop them roughly so that you can fit them into the processor bowl.2-3 Makrut lime leaves, 15 g coriander leaves (cilantro), 15 g Thai basil
- Add the salt and miso paste.1 tsp sea salt, ½ tsp white miso
- Pulse the ingredients until everything is finely chopped. You may need to scrape down the sides a couple of times. Add the oil and blitz until you have a green paste. Don't worry if it's not particularly smooth, it's not meant to be.2 tbsp sunflower oil
- Transfer the paste into airtight glass or ceramic containers. Two small ones are best, then you can freeze one for another time. They'll keep in the fridge for a week or so.
Notes
For a smooth curry paste, double the quantities and use a power blender.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 33kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Sodium: 242mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.4mg