Thai Green Curry Paste
Homemade Thai green curry paste made from fresh basil, hot Thai chilies, galangal and lemongrass. Use is to make curry, stir-fry, fried rice or soups.
Servings: 6 4 oz servings
Ingredients
- 1 tablespoon coriander
- 1/2 tablespoon cumin
- 3-4 tablespoons sliced lemongrass from one stalk
- 2 tablespoons galangal
- 10-12 Green Thai Chili
- 2 tsp Kaffir Lime leaves
- ½ -1 cup fresh Thai basil depends on your choice
- 2 tablespoon sliced cilantro stems
- ¼ cup cilantro leaves
- 2 medium shallots, sliced
- 2-3 cloves garlic, chopped
- 1 tsp salt
Instructions
- Wash and cut a slit down the length of the lemongrass stalk, and then peel off and discard the rough outer layer. Cut the remaining inner portion into smaller pieces. Remove the skin of the galangal and chop it into small pieces.
- Remove the leaves of the basil.
- Place all ingredients in a food processor or high-speed blender. Process well to form a smooth and fragrant curry paste.
- Store the paste in an airtight container in the refrigerator for up to 4 -5 days, or in the freezer for up to 3 months. If you plan to freeze it then divide it in ice-cube trays and freeze them. Once it is frozen, transfer the cubes to a zip-lock bag and freeze them again.
Notes
- Spiciness - The spiciness comes from the Hot Thai green chilies. If you want a very mild curry, use less Thai chilies. Same way if you want more spiciness than add few more chilies.
- I used Thai chilies, but serrano peppers would work well too.
- Galangal has a citrusy flavor. If you substitute ginger, consider using an extra teaspoon or so of lime juice.
- This recipe makes about 16 oz. Yes, I measured it. You need 4 oz for 2-4 servings.
- You can use more kaffir lime leaves as well as lemongrass stalk pieces for more flavor.