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Homemade Thai Green Curry Paste Recipe
This homemade Thai green curry paste is spicy, aromatic and layered with flavor in a way store-bought versions never are. Once you make it from scratch, you’ll want to keep a stash in your freezer at all times.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- blender
- food processor
- strainer
- pot
- dutch oven
- oven
📝 Preparation Steps
1
Make Green Curry Paste
2
If using whole seeds, add the cumin and coriander to a small saute pan and toast over medium-high heat until fragrant, about ⏱️ 1-2 minutes. Add to the bowl of a food processor or blender and pulverize. If using ground spices, just add them to the food processor and skip the toasting.
3
Add the chiles, shallots, garlic, lemongrass, kaffir lime, galangal, cilantro root, nutmeg, white pepper, and salt.
large shallots (peeled)3garlic (peeled)5 clovesgalangal (from about a 4-inch piece, roughly chopped)4 tablespoonssalt1 teaspoon
4
Pulverize on high speed until as smooth as possible, stopping every so often to scrape down the sides. If the paste is not blending, add a little bit of water in small increments just to get things moving, especially if using a blender.
5
Continue processing for several minutes. The paste may still have some grit, but aim for the smoothest texture possible. If the fibrous texture bothers you, pass the paste through a fine mesh strainer.
6
Use the paste in curry or as a marinade. Store in the refrigerator for up to 5 days, or freeze in a zip-top bag for longer storage.
7
Make Thai Green Curry
8
Heat coconut oil in a large wok or heavy bottomed pot (I use a Dutch oven) over medium-high heat. Add curry paste and stir until fragrant, about ⏱️ 2-3 minutes.
coconut oil1 tablespoon
9
Add coconut milk or coconut cream and stir, then bring up to a simmer. Add fish sauce, palm sugar, and kaffir lime leaves (if using), then simmer for about ⏱️ 5 minutes.
coconut milk or coconut cream (canned)28 ouncesfish sauce (or more, to taste)3 tablespoonsfresh kaffir lime leaves (chopped, about 4 leaves or 1 teaspoon kaffir lime zest)1 tablespoon-4 kaffir lime leaves (optional)3
10
Add your vegetables or proteins, starting with the ones that will take the longest to cook if using a mix. Simmer until the protein is cooked through and the vegetables are tender, but not cooked to death.
11
Taste the curry and season with more sugar or fish sauce to your taste, then simmer just a little more to even out the flavor if needed.
fish sauce (or more, to taste)3 tablespoons
12
Garnish with big sprigs of Thai basil and serve with jasmine rice.
Thai basil (for garnish)jasmine rice (for serving)
Nutrition Facts
calories
351 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
1116 mg
protein Content
5 g
carbohydrate Content
16 g
saturated Fat Content
28 g
unsaturated Fat Content
3 g
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