THAI GREEN CURRY PASTE RECIPE

Thai green curry paste recipe

Makes enough to store in small portions in the freezer
Posted by The Skinny Cook  :
22 November 2006

 Thai green curry paste / Asian cooking (Thailand) / Stove / No marination

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Thai green curry paste recipe : go red curry paste recipe!

This paste can also be made like the red curry paste by substituting red peppers with green peppers at: Thai red curry paste recipe

How to make the authentic Thai green curry paste recipe

Authentic is always to be taken with a pinch of salt... If you are adventurous, then use the below ingredients "to taste". Adjust the amount of coconut milk to have a good consistent Thai green curry paste.

How to use this Thai green curry paste recipe

Put some oil in a non-stick pan and add the Thai green curry paste until the flavors come out. Then continue cooking according to your Thai cooking recipes.

INGREDIENTS : Thai green curry paste recipe

• 1 lemon-grass, bottom part, crushed and sliced
• 10 to 15 long green chilies, seeds included, sliced (add a few small green chilies if you really want a fierce, spicy hot green curry paste)
• 6 cloves garlic, sliced
• 6 small shallots, sliced
• 1/2 inch (1.25 cm) fresh galangal, sliced
• 1 inch (2.5 cm) fresh ginger, sliced
• 1 handful fresh Thai Basil
• 1 handful fresh coriander
• 5 kaffir lime leaves
•  
• 2 tablespoon grounded coriander-seeds or coriander powder
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon shrimp paste
• 2 tablespoon fish sauce (nam plah)
• 5 tablespoon coconut milk (add more or less depending how dry or wet your paste is when blending)

PREPARATION : Thai green curry paste recipe

1. Place all ingredients in a mixer, blender or food processor and mix well. In Thailand a mortar is used, yet it tastes better, but it takes a long time if you have another day-job besides cooking...
2. Store the Thai green curry paste in your fridge (maximum 2 weeks) or freezer.