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Thai Green Curry Paste

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: About 1 cup 1x
  • Category: Condiment
  • Method: Blending
  • Cuisine: Thai
  • Diet: Halal

Description

A vibrant and aromatic Thai green curry paste made from fresh herbs and spices, perfect for adding authentic flavor to Thai dishes.

Ingredients

Units Scale
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon white peppercorns
  • 1 tablespoon grated galangal (or ginger)
  • 2 stalks lemongrass, finely sliced
  • 4 kaffir lime leaves, finely chopped
  • 1 tablespoon lime zest
  • 1 teaspoon shrimp paste
  • 4 cloves garlic
  • 2 shallots, chopped
  • 1/2 cup chopped fresh cilantro (including stems)
  • 1/4 cup Thai basil leaves
  • 6–8 green Thai chilies (adjust to taste)
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil

Instructions

  1. Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool, then grind to a fine powder.
  2. In a mortar and pestle or food processor, combine all ingredients including the ground spices. Blend into a smooth paste, adding more oil if needed for consistency.
  3. Store in an airtight container in the refrigerator for up to 1 week, or freeze in portions for longer storage.

Notes

  • Use gloves when handling Thai chilies to avoid skin irritation.
  • For a vegetarian version, substitute soy sauce for fish sauce and omit shrimp paste.
  • This paste works great as a base for curries, marinades, or stir-fries.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 35
  • Sugar: 0g
  • Sodium: 180mg
  • Fat: 3g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.5g
  • Protein: 0.5g
  • Cholesterol: 0mg

Find it online: https://recipe.ukfinda.com/thai-green-curry-paste.htm