Green Curry Paste
Pound fresh chiles and aromatics into a fragrant, herbaceous Thai curry base.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal
Allergens
Shellfish
This vibrant paste blends green chiles, lemongrass, galangal, and kaffir lime into a pungent foundation for Thai curries. Pounding the ingredients by hand or in a food processor releases essential oils for deeper flavor than store-bought versions. Use it to build green curry with coconut milk, or as a marinade for grilled meats and seafood.
Ingredients
- 10 green Thai chiles, stemmed
- 4 shallots, peeled and chopped
- 8 cloves garlic, peeled
- 2 stalks lemongrass, tough outer layers removed and thinly sliced
- 2 tablespoons galangal, peeled and chopped
- 1 tablespoon cilantro root or stems, chopped
- 1 teaspoon kaffir lime zest, finely grated
- 4 kaffir lime leaves, thinly sliced
- 1 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin
- 1 teaspoon white peppercorns
- 1 tablespoon shrimp paste
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Method
-
Toast the white peppercorns, ground coriander, and cumin in a dry skillet over medium heat, shaking the pan often, until fragrant, about 1 minute.
-
Grind the toasted spices with the white peppercorns in a mortar and pestle or spice grinder until finely ground.
-
Roughly chop the green chiles, shallots, garlic, lemongrass, galangal, and cilantro root to ease pounding or blending.
-
Combine the chopped chiles, shallots, garlic, lemongrass, galangal, cilantro root, kaffir lime zest, and lime leaves in a mortar and pestle or food processor.
-
Pound or process the mixture, scraping down the sides frequently, until a coarse paste forms, about 5 minutes.
-
Add the ground spice mixture, shrimp paste, and salt to the paste and continue pounding or processing until smooth and uniform, about 3 minutes.
-
Drizzle in the vegetable oil and mix until the paste is glossy and fully incorporated.
-
Transfer the paste to an airtight container and refrigerate up to 1 week, or freeze in small portions up to 3 months.
Rate this recipe
Green Curry Paste
This vibrant paste blends green chiles, lemongrass, galangal, and kaffir lime into a pungent foundation for Thai curries. Pounding the ingredients by hand or in a food processor releases essential oils for deeper flavor than store-bought versions. Use it to build green curry with coconut milk, or as a marinade for grilled meats and seafood.
25 min 16 oz 35 cal
Ingredients
- 10 green Thai chiles, stemmed
- 4 shallots, peeled and chopped
- 8 cloves garlic, peeled
- 2 stalks lemongrass, tough outer layers removed and thinly sliced
- 2 tablespoons galangal, peeled and chopped
- 1 tablespoon cilantro root or stems, chopped
- 1 teaspoon kaffir lime zest, finely grated
- 4 kaffir lime leaves, thinly sliced
- 1 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin
- 1 teaspoon white peppercorns
- 1 tablespoon shrimp paste
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Method
- 1
Toast the white peppercorns, ground coriander, and cumin in a dry skillet over medium heat, shaking the pan often, until fragrant, about 1 minute.
- 2
Grind the toasted spices with the white peppercorns in a mortar and pestle or spice grinder until finely ground.
- 3
Roughly chop the green chiles, shallots, garlic, lemongrass, galangal, and cilantro root to ease pounding or blending.
- 4
Combine the chopped chiles, shallots, garlic, lemongrass, galangal, cilantro root, kaffir lime zest, and lime leaves in a mortar and pestle or food processor.
- 5
Pound or process the mixture, scraping down the sides frequently, until a coarse paste forms, about 5 minutes.
- 6
Add the ground spice mixture, shrimp paste, and salt to the paste and continue pounding or processing until smooth and uniform, about 3 minutes.
- 7
Drizzle in the vegetable oil and mix until the paste is glossy and fully incorporated.
- 8
Transfer the paste to an airtight container and refrigerate up to 1 week, or freeze in small portions up to 3 months.