Thai Green Curry Paste Recipe Whiskaffair

on Aug 17, 2022, Updated Oct 27, 2023 You may like some more Thai recipes: Thai Red Chicken Curry, Thai Fried Rice, Thai Mango Sticky Rice, and Thai Watermelon Salad.

About Homemade Thai Green Curry Paste

Thai Green Curry Paste is a fragrant, flavorful paste used in Thai curry dishes. It is called Prik Gaeng Khiao Waan in the local language. It is made with fresh herbs and spices, including lemongrass, galangal, cilantro, chilies, and shallots. This paste is an essential ingredient in many Thai dishes and can be used to make a variety of Thai curries, soups, and stir-fries. Although this paste is easily available in the market, I prefer to make my own Thai green curry paste recipe at home. This Thai green paste is freezer-friendly and can be frozen for 2-3 months. This fresh curry paste was traditionally made in a large stone mortar and pestle, but you can use a blender or a food processor.

Usage Ideas

Green Thai Curry Paste is used in a variety of dishes, including soups, curries, fried rice, stir-fries, and noodles. Spices – You will need whole coriander seeds, cumin seeds, and whole black peppercorns. Fresh Ingredients – You will need shallots, garlic, Thai bird’s eye green chilies, lemon grass stalks, kaffir lime leaves (makrut lime leaves), galangal, cilantro, and fresh Thai basil leaves. If shallots are not available, then replace them with chopped red onions Thai bird’s eye chilies can be replaced with any spicy green chiles (serrano, jalapeno, green cayenne peppers, etc.), and galangal chilies can be replaced with ginger. You can decrease or increase the green chilies according to your liking. I like moderately hot paste and used 3-4 Thai green chilies. Traditionally, cilantro roots are added to make this paste as they are very flavorful, but I don’t get them in the part of the world where I live, so I used only the stems and leaves. Others – You will also need dried shrimp, fish sauce, salt, oil, and salt. You can replace dried shrimp with shrimp paste, but consider that it will make the paste slightly brown. To make a vegan Thai green curry paste, skip adding fish sauce and dried shrimp and add some dark soy sauce. Vegan fish sauces are also available these days. Add some freshly squeezed lime juice for a lightly tangy taste.

2 teaspoon whole coriander seeds ½ teaspoon cumin seeds ½ teaspoon whole black peppercorns

Remove the pan from heat and let the spices cool down for 5 minutes. Transfer the roasted and cooled spices to a powerful blender or a food processor with the following ingredients.

6-8 peeled shallots (or ½ cup chopped red onions) 3-4 peeled garlic cloves ¼ cup tightly packed coriander leaves and stem (use coriander roots if available). 3-4 Thai bird’s eye green chilies (or any other spicy green chilies), stalks removed 1-inch piece of galangal, peeled 2 lemongrass stalks, trimmed and finely chopped 1 kaffir lime leaf, chopped 1 teaspoon dried shrimp 8-10 fresh Thai basil leaves 1 teaspoon fish sauce 1 teaspoon salt 1 tablespoon oil

Add 2-3 tablespoon of water to help it blend (you may not need any water as the herbs and chilis have moisture). Use immediately or refrigerate in an airtight container for up to 2 weeks, or freeze for up to 3 months. Make this paste with fresh ingredients. The ingredients’ taste shines through, making a lot of difference. When your curry paste is made, taste it to see if everything is balanced. Add more fish sauce and soy sauce for a saltier paste. Add more chilies if you like your curries spicier. Freeze the leftover paste in ice cube trays. This way, you can use one cube in your recipes without thawing the entire batch. It can be used as a marinade for meats and vegetables before grilling or barbecuing. I use it to make my Thai Green Curry with veggies like bamboo shoots, snow peas, green beans, bell peppers, etc, and serve it with rice noodles. It can also be used to make Thai Green Curry Noodle Soup. Thin it down a little and use it as a salad dressing.