Thai Green Curry Paste is perfect for adding to curries, sauces, and salad dressings. It’s amazingly flavorful, zesty, aromatic and of course, you can make it as spicy as you want! This homemade recipe is a keeper, that’s for sure.
Who doesn’t love curry? Not us. We’re just crazy about curry, whether its beef, chicken or rice, we can’t just have enough of it. I used to buy store-bought powder or paste which got me thinking of making my own. Nothing beats fresh ingredients when cooking. The results when I made chicken curry using this homemade paste is just miles and miles different. And do you know what’s even better? You can leave things out if they don’t appeal to you, such as fewer chilies for a milder curry or more ginger for extra gingery curries!
How to make Thai Green Curry Paste
The main ingredients for making the paste are Thai green chilies, ginger (or galangal), shallots, garlic, lime skin (Kaffir lime), lemongrass, and Thai basil leaves. You might be scratching your head right now on where to get the Thai chilies and leaves but do not fret. You can use any green chilies and regular basil as alternatives. For the Kaffir lime, I used the ordinary lime skin as a substitute.
For spices, I used white pepper, coriander, and cumin. If you are using whole peppercorns, coriander and cumin seeds, you first need to fry the whole pepper, coriander seeds, and cumin seed to infuse the flavor. You then grind them until powdery. Once that step is out of the way, you process the chilies, ginger, shallots, garlic, lime, and lemon until paste-like. Add the powdered spices to the paste and blend until well incorporated. These simple steps make the most insanely lovely Thai green curry paste that tastes incredible.
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Tips for making Thai Green Curry Paste
- Cook with the paste right away, or store in the refrigerator for up to two weeks and use it as you need it. The paste can also be frozen for future use.
Thai Green Curry Paste
- 1 tbsp white peppercorn (or powder)
- 1 tbsp coriander seed (or powder)
- 1 tbsp cumin seeds (or powder)
- 1 tbsp lemongrass bulb (cut bulb and store away stem for later use)
- 1 small small shallot (sliced)
- 10 pieces green Thai chili (or more if you want it to be spicy)
- 1 tsp salt
- 8 pieces Thai basil leaves (cut into small pieces)
- 4 to 5 pieces lime skin (cut into small pieces)
- 3 cloves garlic (chopped)
- 1 knob galanga or ginger for substitute (slice into small pieces)
- If you are using coriander seeds, cumin seeds, and whole white pepper corn. First, you need to cook them a little bit in a frying pan to infuse the flavor. Then using a pestle and mortar grind the seeds to make them into powder. Set aside.
- If you are using powdered coriander, cumin and white pepper mix them in a small bowl then set aside.
- Cut the green Thai chili in the middle to remove the seeds then slice into small cuts. Cut all other ingredients into small pieces.
- Then using a food processor or handheld blender, blend all ingredients except the coriander, cumin, and white pepper.
- Use the pulse setting on the food processor until all the ingredients become smooth and paste-like.
- Add the coriander, cumin, and pepper powder then pulse again until smooth.
- Use immediately for cooking or store in an airtight container for later use. Bon appetit!