Thai Green Curry Paste
Make this tasty and aromatic homemade Thai green curry paste to add to all of your Thai-inspired curries, stir fries, and marinades!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorn
- 1 shallot, chopped
- 7 cloves garlic
- 2 tbsp galangal, peeled and chopped
- 1 lemon grass stalk, chopped (bottom half only)
- 3 tbsp cilantro roots or stems, chopped
- 7 green Thai chilies
- 2 larger green chilies (Jalapeño, Serrano)
- 1 tbsp Makrut lime zest
- 1 tsp shrimp paste
- 1 tsp kosher salt
- 1 large handful of Thai basil leaves
Instructions
- 1
In a pan over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns until browned and fragrant, about 3 minutes. Transfer the toasted spices into a mortar and pestle or spice grinder and grind into a fine powder. Set aside.
- 2
Lightly oil your pan. Over medium-high heat, add the shallots, garlic, galangal, lemongrass, and cilantro roots/stems. Evenly spread the aromatics over the pan and allow to lightly char on all sides (we’re not attempting to sauté or cook the aromatics, just simply browning them to achieve a deeper flavor). Be careful not to burn the aromatics or your paste will become bitter. Once deeply browned, remove the aromatics from the heat and set aside.
- 3
Into your food processor, add in charred aromatics, toasted ground spices, Thai chilies, large green chilies, Makrut lime zest, shrimp paste, kosher salt, and Thai basil leaves.Process/blend the ingredients until you achieve a fine paste consistency.