Thai Green Curry Paste
Made from scratch Thai green curry paste usually made with fresh herbs and spices. It is more pungent and spicier than other Thai curries.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 5 clove garlic
- 1 large brown onion (cut into wedges)
- 5 onion shallots (peeled and halved)
- 20 long fresh green chillies (deseeded and cut into 1 inch pieces)
- 5 small fresh green chillies (deseeded (optional))
- 8 kaffir lime leaves (stems removed and leaves finely sliced)
- 2.5 inch fresh galangal (peeled and finely sliced)
- 1.5 inch fresh ginger (peeled and finely sliced)
- 1.5 inch fresh turmeric (finely sliced or 1 teaspoon ground turmeric)
- 2 stems lemon grass (white part only, finely sliced)
- 2 tsp ground coriander seeds
- 2 tsp ground cumin seeds
- 3 tbsp extra virgin olive oil
Instructions
- 1
Add the kaffir lime leaves, galangal, ginger, turmeric, and lemon grass into a mortal and pound with a pestle until you have a coarse paste.
- 2
Alternatively, you can add the kaffir lime leaves, galangal, ginger, turmeric, and lemon grass into a food processor and blend until you get a coarse paste.
- 3
Then add garlic, brown onion, fresh onion shallots, green chillies, small red or green chillies, ground coriander seeds, cumin seeds, extra virgin olive oil and the coarse paste in step 1 or step 2 above, into a food processor and blend until you get a smooth paste.
- 4
Finally, divide the green curry paste up by putting 3 tablespoons into a small freezer bag and seal it tight. You should be able to fill around 8 small freezer bags of the green curry paste. Store in an airtight container in the freezer for up to 2 months.