Thai Green Curry Paste
Thailand's green curry paste: fresh green chillies, lemongrass, galangal, kaffir lime, garlic.
Overview
Spicy paste with green bird's eye chillies. Adjust chillies for heat; taste and balance flavors. Use fresh for best results.
Ingredients
Whole spices
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 ½ tsp white pepper
Chillies and aromatics
- 20 green bird’s eye chillies, roughly chopped (more or less to taste)
- 2 lemongrass stalks (white parts only), thinly sliced (about 4 generous tbsp)
- 8 garlic cloves, smashed
- 1 thumb-sized piece galangal, thinly sliced
- 3 shallots (small), roughly chopped
- 10 Thai sweet basil stalks (about 1 tbsp)
- 5 coriander (cilantro) stalks (about ½ tbsp)
- ½ lime (zest)
- 5 lime leaves (fresh or frozen)
Paste
- 1 tsp shrimp paste
Method
Stage 1 - Toast and grind spices
- Heat frying pan over medium heat; toast cumin and coriander until fragrant but not smoking.
- Transfer to pestle and mortar; cool and pound to powder with white pepper.
Stage 2 - Pound to paste
- Add green chillies; pound to paste.
- Add lemongrass, garlic, galangal, shallots, basil stalks, coriander stalks, lime zest, and lime leaves.
- Pound 40-60 mins until smooth and buttery.
Stage 3 - Add shrimp paste
- Stir in shrimp paste; pound to incorporate.
Notes
- Adjust chillies for desired heat.
- Use mortar and pestle for best flavor; add water if blending.
- Best fresh; keeps 1 week refrigerated; freezes 3 months.
Serving
- Not served directly; used in green curries.
Storage
- Refrigerate 1 week in airtight container.
- Freeze up to 3 months; thaw before use.
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