Authentic Homemade Thai Green Curry Paste

Name: Authentic Homemade Thai Green Curry Paste
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 4 green cayenne pepper chilis; 6 Thai green chilis; 2 red shallots / eschallots; 2 lemongrass stems; 2 tbsp galangal; 5 clove garlic; 2 tbsp chopped coriander/cilantro root and stem; 1/4 cup Coriander/cilantro leaves; 2.5 tsp dried shrimp paste; 2 tsp lime zest; 1 tsp ground coriander; 1 tsp ground cumin; 1/4 tsp white pepper; 1/4 tsp turmeric; 2-3 tbsp boiling water

Skip the store-bought jars and create a vibrant, aromatic Thai green curry paste right in your kitchen. This fresh blend of spicy chilis, lemongrass, and galangal provides an unbeatable depth of flavor for your favorite curries.

Servings5 Portions

Prep Time15 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

green cayenne pepper chilis
4
Thai green chilis
6
red shallots / eschallots
2
lemongrass stems
2
galangal
2 tbsp
garlic
5 clove
chopped coriander/cilantro root and stem
2 tbsp
Coriander/cilantro leaves
0.3 cup
dried shrimp paste
2.5 tsp
lime zest
2 tsp
ground coriander
1 tsp
ground cumin
1 tsp
white pepper
0.3 tsp
turmeric
0.3 tsp
boiling water
2 tbsp

Step-by-Step Instructions

Roughly chop the shallots, lemongrass, galangal, and garlic to assist the blender in achieving a smooth consistency.

Place all ingredients except for the water into a high-powered blender or food processor. A high-speed blender like a Vitamix is recommended for the smoothest results.

Blend the mixture into a fine paste, stopping occasionally to scrape down the sides with a spatula.

If the mixture is too dry to blend, add water one tablespoon at a time until the blades move freely. Note that fresh chilis and herbs often contain enough moisture on their own.

Use the paste immediately for the most intense flavor, or store it for future use.

Chef's Tips

If you cannot find coriander roots, use the bottom 2 inches of the stems. For a more traditional texture, you can use a mortar and pestle to pound the ingredients into a paste. To extend shelf life, cover the top of the paste with a thin layer of oil before sealing the container. This paste can be frozen in ice cube trays for convenient portioning.