Thai•quick

Green Curry Paste

How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.

Ingredients

Quantities are shown as originally provided.

2-4 serrano chiles, rough chopped, de-stemmed, seeds ok (or use more- 3 is perfect, “medium spicy”-see notes)
1 large shallot, rough chopped
2 lemongrass stalks (white tender parts) – thinly sliced then finely chopped ( 1/2 cup)
3 tablespoons galangal, finely chopped
2 kaffir lime leaves (optional- you can add whole leaves directly to the curry if you prefer)
5 fat garlic cloves
2 teaspoons coriander seeds (toasted and crushed, or sub ground coriander)
1/2 teaspoon white pepper (optional)
1 cup packed fresh Thai basil leaves or cilantro ( this adds beautiful color)
1 teaspoon salt
——-
3 tablespoons olive or peanut oil
2-3 teaspoons shrimp sauce or paste (optional, but really elevates this- see recipe notes.)

1
Chop and prep all the ingredients.
2
Place all ingredients except the oil and shrimp paste in a food processor and pulse repeatedly until very finely chopped.
3
Add oil and shrimp paste and blend into a paste, scraping down the sides as needed.
4
Store in a jar in the fridge.