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Thai Green Curry Paste

Thai Green Curry Paste 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.
Prep Time10 minutes
Total Time10 minutes
Course: Paste, Sauce
Cuisine: Thailand
Keyword: curry paste recipe, thai green curry paste
Servings: 200 grams
Calories:
Author: Bebs Lott

Ingredients

  • 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

Instructions

  • 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!