Thai Green Curry Paste is the heart of many Thai dishes, offering a fragrant, aromatic, and spicy base for curries, soups, and stir-fries. Known for its vibrant green color, this paste is made with fresh herbs, chilies, and a blend of spices that create a balance of heat, citrusy tang, and depth of flavor. Making your own Thai green curry paste from scratch ensures the freshest taste and allows you to control the level of spice. This versatile paste can be used immediately or stored in the fridge for future meals, making it an essential staple in any home cook’s kitchen who enjoys the bold flavors of Thai cuisine.
Ingredients:
- 2-3 fresh green Thai chilies (adjust to spice preference)
- 1 small shallot, chopped
- 4 cloves garlic, minced
- 1 stalk lemongrass, chopped into 2-inch pieces
- 1 thumb-sized piece of fresh ginger, peeled and chopped
- 1 kaffir lime leaf, torn into pieces (or zest from 1 lime)
- 1 tablespoon fresh cilantro stems, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon shrimp paste (or vegetarian option: miso paste or soy sauce)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon vegetable oil or water (for blending)
- 1/2 teaspoon salt (adjust to taste)
Instructions:
- Prepare the Ingredients: Begin by chopping all the fresh ingredients—chilies, shallots, garlic, lemongrass, ginger, cilantro stems, and kaffir lime leaves (or lime zest). The finer you chop these, the easier it will be to blend them into a smooth paste.
- Blend the Paste: In a food processor or mortar and pestle, combine the green chilies, shallot, garlic, lemongrass, ginger, cilantro stems, and kaffir lime leaves. Add the ground coriander, ground cumin, shrimp paste (or alternative), fish sauce, and salt. Pulse or pound the ingredients into a smooth paste, adding a bit of oil or water to help with the blending process if needed.
- Store or Use: Once the paste has formed a smooth consistency, it is ready to use immediately in your favorite curry or Thai dishes. If you plan to store it, transfer it to an airtight container and refrigerate for up to 1 week or freeze for longer storage.
This homemade Thai Green Curry Paste will elevate any Thai dish with its aromatic and flavorful kick, creating an authentic, bold taste that is sure to impress.
