A Thai green curry paste recipe made from scratch! The beauty of a homemade green curry paste is that you can control the spiciness without compromising any of the beautiful fragrant flavor and signature green color.
Ingredients:
4 green cayenne pepper chilis, deseeded and chopped
6 Thai green chilis, chopped
2 lemongrass stems, trimmed and finely chopped
2 tbsp galangal, grated
5 cloves garlic, chopped
2.5 tsp dried shrimp paste (Belacan)
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
1/4 cup coriander/cilantro leaves, loosely packed
2 - 3 tbsp water, as needed
Procedure:
- Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
- 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).
- Use to make Thai Green Curry!
- Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.
Author: Lei Lindog
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