Green Curry Paste Recipe

I’m really stoked about this green curry paste recipe because its a flavor bomb that’s a slightly messy mix of Thai chilies, lemongrass, garlic and all those fresh herbs that totally gives any meal a kick, making my kitchen feel like a little taste adventure every time.

I love how green curry paste packs its punch with fresh green Thai chillies, garlic, and lemongrass. I think using lime zest and a bit of ginger adds vitamins and antioxidants.

My mix also includes a chopped shallot which boosts both flavour and nutritional value.

Ingredients

• Green Thai chilies add a fiery kick with vitamin C and antioxidants for healthy spice.
• Garlic offers a bold aroma, antioxidants, and natural anti-inflammatory benefits while boostin flavor.
• Lemongrass adds a citrus tang with digestive benefits, low calories, and subtle sour notes.
• Thai basil brings a sweet, aromatic flavor while offering vitamin A and iron for health.
• Galangal, earthy and peppery, supports digestion with natural anti-inflammatory properties and bold flavor.
• Kaffir lime leaf infuses a vibrant citrus aroma, enhancing freshness with a weak acidic twist.

Ingredient Quantities

• 5-10 fresh green Thai chilies, roughly chopped (adjust to how spicy you want it)
• 1 medium shallot, chopped up fine
• 4 garlic cloves, peeled and roughly chopped
• 1 lemongrass stalk (only the tender part), cut into pieces
• 1 inch piece of galangal (if you can’t find it, use ginger)
• Zest of 1 lime and a bit of its juice
• 1 kaffir lime leaf, torn up (optional but adds a nice citrus kick)
• 2 teaspoons shrimp paste (or a pinch of salt if you’re keeping it vegetarian)
• 1 teaspoon ground coriander seeds, toasted then ground
• 1 teaspoon ground cumin, toasted then ground
• 1/2 teaspoon white pepper
• A handful of Thai basil leaves
• A handful of fresh cilantro including stems

How to Make this

1. First, chop up your ingredients: roughly chop 5-10 fresh Thai green chilies (adjusting how spicy you want it), finely dice one medium shallot, roughly chop four garlic cloves, slice the tender part of one lemongrass stalk into pieces, and cut a one-inch piece of galangal into chunks (or use ginger if needed). Also, zest one lime and squeeze a bit of its juice, and if you like, tear up one kaffir lime leaf.

2. In a dry pan, lightly toast one teaspoon of ground coriander seeds and one teaspoon of ground cumin over low heat for about two minutes until fragrant. Let them cool and then grind if they aren’t already ground.

3. Place the toasted spices into your food processor or mortar along with your prepped chilies, shallot, garlic, lemongrass, galangal, lime zest, lime juice, and kaffir lime leaf.

4. Add two teaspoons of shrimp paste (or a pinch of salt if you’re keeping it vegetarian) and 1/2 teaspoon of white pepper to the mix.

5. Pulse or pound everything together until you get a well-combined mixture. It doesn’t have to be perfectly smooth, a slightly chunky texture works just fine.

6. Throw in a handful of Thai basil leaves and a handful of fresh cilantro (stems included) and blend just a little more to incorporate the fresh flavors.

7. Taste your paste and adjust the spice or lime if needed, remembering you can always add more if it’s not spicy or tangy enough.

8. Once satisfied, transfer your green curry paste into an airtight container. You can use it right away or store it in the fridge for up to a week.

Equipment Needed

1. A sharp chef knife
2. A sturdy cutting board
3. A dry pan for toasting the spices
4. A food processor or mortar and pestle
5. Measuing spoons for the spices
6. A citrus juicer or small bowl to squeeze the lime
7. An airtight container to store your paste

FAQ

• Q: Can I make this paste ahead of time?
  A: Yep, you can store it in an airtight jar in the fridge for about a week, or freeze it for a couple of months if you want to keep it longer.
• Q: What do i do if I cant find galangal?
  A: No worries, ginger makes a good substitute, even though it has a slightly different taste, it still works great in the paste.
• Q: Is it necessary to toast the spices?
  A: Yes, toasting the coriander seeds and cumin really bumps up the flavour. Just toss them in a dry pan for a few minutes till they start to smell nutty.
• Q: How spicy does this green curry paste get?
  A: Its spiciness depends on how many green Thai chilies you use. Five will give you a mild kick, but going up to ten means its pretty hot.
• Q: Do i need a food processor for this?
  A: Not at all, although a food processor does help. A mortar and pestle works well too and gives a more traditional texture even if its a bit laborious.

Green Curry Paste Recipe Substitutions and Variations

• If you can’t find green Thai chilies, try using red Thai chilies or serrano peppers. They give a similar heat but with a slightly different flavor.
• No lemongrass stalk? Use a mix of extra lemon zest and lime juice to get that citrus kick you need.
• Out of galangal? Ginger works fine even though its flavor is a bit milder, so you might want to use a bit more.
• If you don’t have a kaffir lime leaf, add just a little more lime zest for that tangy touch.
• Missing Thai basil or cilantro? A handful of fresh mint or parsley can do the trick in a pinch.

Pro Tips

1. When you toast your spices in a dry pan, make sure you’re doin it on low heat so they don’t burn. Burned spices can make your paste taste bitter and ruin the flavors, so keep an eye on ’em.

2. If you’ve got a mortar and pestle, use it instead of a food processor sometimes. It gives you more control over the texture of the paste, and a few lumps here and there actually add character to your curry.

3. Add your fresh herbs like Thai basil and cilantro right at the end, just a quick pulse. This keeps their fresh, bright flavour intact, instead of getting all lost and mushy when blended in too long.

4. Let your paste sit in the fridge overnight if you can. That extra time helps all the flavours meld together, and it really makes a difference in how rich and balanced your green curry turns out.