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
- 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.
- 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.
- 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