Prepare this simple Thai green curry paste recipe and freeze it in, so you will have a delicious paste to make fast Thai recipes when you don’t have time for cooking.
Much more tastier than what you find in the supermarket: a quick and easy curry paste recipe with mostly fresh ingredients: make enough and store access in your freezer.
In Thailand a mortar and pestle is used to pound ingredients, which gives it a better taste "they say". For sure it is good exercise for your muscles but when you have limited time for preparing fresh food, a blender is your best weapon of choice here.
When you replace the green peppers in the recipe below with red peppers, you have an equally delicious yet red curry paste. This recipe can also become a red paste when you simply substitute the green pepper with red pepper. For a more elaborated red curry paste recipe, read further here.
Authentic Thai green curry paste recipe ingredients
"Authentic" is always to be taken with a pinch of salt… (replace salt with a dash of fish sauce when you want to stick to typical Thai flavors). Thai curry pastes usually contain a mixture of fresh ingredients like fresh coriander, garlic, galangal, shallot, chilies, lemon grass, kaffir lime leaves, tamarind and/or tomatoes. The mixture then goes in a hot wok until the aroma fills the air and the heat of the chilies make you sneeze 🙂
When you are a creative cook, simply use the below ingredients as a guideline and use amounts "to taste". Adjust the amount of coconut milk until you have a good "paste" consistency. Put some oil in a wok and fry the paste until the flavors come out. Then continue cooking according to your recipes: this paste can be a base for seafood, beef, chicken and even noodles.
Thai green curry paste ingredients
- 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 palmsugar (gula java / gula melaka)
- 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 whilst blending)
How to prepare your own Thai green curry paste recipe
- Place all ingredients in a mixer, blender or food processor and mix well.
- Store the curry paste in your fridge (maximum 2 weeks under a layer of oil) or freezer.