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Thai Green Curry Paste

Thai Green Curry Paste recipe image
This homemade Thai green curry paste captures the authentic, fiery essence of Thailand without the preservatives found in jarred versions. By dry-roasting the coriander and cumin seeds, you unlock deep, nutty aromas that form the backbone of the flavor profile. The fresh green chilies provide a bright, sharp heat, while galangal and lemongrass add complex, floral citrus notes distinct from ginger or standard herbs. Kaffir lime rind contributes an essential aromatic zing that defines the dish. This versatile paste is perfect for stir-frying with shrimp, chicken, or tofu, or simmering into a creamy coconut milk curry. It keeps well in the fridge, offering restaurant-quality flavor at home.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 416.3
Dietary: Gluten-free
Description
This homemade Thai green curry paste captures the authentic, fiery essence of Thailand without the preservatives found in jarred versions. By dry-roasting the coriander and cumin seeds, you unlock deep, nutty aromas that form the backbone of the flavor profile. The fresh green chilies provide a bright, sharp heat, while galangal and lemongrass add complex, floral citrus notes distinct from ginger or standard herbs. Kaffir lime rind contributes an essential aromatic zing that defines the dish. This versatile paste is perfect for stir-frying with shrimp, chicken, or tofu, or simmering into a creamy coconut milk curry. It keeps well in the fridge, offering restaurant-quality flavor at home.
Ingredients
  • 15 Green hot chilies
  • 3 tablespoon Chopped shallots
  • 1 tablespoon Chopped garlic
  • 1 teaspoon Chopped galangal
  • 1 tablespoon Chopped lemongrass
  • 1/2 teaspoon Chopped kaffir lime rind
  • 1 teaspoon Chopped coriander root
  • 5 Peppercorns
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Salt
  • 1 teaspoon Shrimp paste
Directions
  1. 1
    Heat a small dry skillet or wok over medium-low heat. Add the coriander seeds and cumin seeds.
  2. 2
    Dry fry the spices for about 5 minutes, shaking the pan frequently, until fragrant and lightly toasted. Be careful not to burn them.
  3. 3
    Allow the toasted seeds to cool slightly, then grind them into a fine powder using a mortar and pestle or spice grinder.
  4. 4
    Place the green chilies, shallots, garlic, galangal, lemongrass, kaffir lime rind, coriander root, peppercorns, and salt into a blender or food processor.
  5. 5
    Pulse the mixture until the fresh ingredients are finely chopped and combined.
  6. 6
    Add the ground coriander-cumin mixture and the shrimp paste to the blender.
  7. 7
    Blend on high, scraping down the sides as needed, until you achieve a smooth, fine-textured paste.
  8. 8
    Transfer the paste to a clean glass jar. Cover with a thin layer of oil if storing for extended periods.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 416.3kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 0.9g5%
Cholesterol 1.9mg1%
Sodium 4921.5mg206%
Total Carbohydrate 102.2g35%
Dietary Fiber 41.3g166%
Sugars 12.5g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, green curry, paste, homemade, spicy, lemongrass, galangal, kaffir lime, chilies, aromatic, base, stir fry, curry, fresh, spice, coriander, cumin, shrimp paste, garlic, shallots
Read it online: https://www.chefs-mate.com/recipe/thai-green-curry-paste/