Thai Green Curry Paste
 
Prep time
Total time
 
A pungent green Thai chile paste for use in green curries.
Author:
Recipe type: Sauce
Cuisine: Indian/Asian/Thai
Yield: ¾ cup
What You Need
  • 1T whole coriander seeds
  • 2 t whole cumin seeds
  • 1 t whole black peppercorns
  • 10-20 chopped fresh green bird's eye chilies
  • 3 T chopped lemongrass
  • 3 T chopped shallots
  • 2 T chopped garlic
  • 1 T chopped finger ginger or coriander roots
  • 1 T chopped galangal
  • 1 t chopped kaffir lime peel
  • 1 t shrimp paste/fermented beancurd paste or salt
How You Make It
  1. Start by prepping all the ingredients: Chop the chilies, Lemongrass, shallots, garlic, finger ginger (or coriander root), galangal and kaffir lime peel.
  2. Roast coriander and cumin in a frying pan over medium heat for about 3 minutes, or until fragrant. (Being careful not to burn them, or they will take on an extremely bitter taste).
  3. Place the chilies, garlic, and shallots in the food processor and process until fine. Scrape down the sides as needed.
  4. Add the lemongrass, galangal, ginger and kaffir lime peel.
  5. Finally Add the shrimp paste or salt and process until the paste is as fine as you think it will go.
  6. Transfer into a sealed glass container and store in the fridge.
  7. Paste should last up to 3 months.
Notes
I usually put the chilies into the food processor and chop, rather than chopping my hand. Use the whole chile - including the seeds and pith. This is a hot paste, but you will only be using a tablespoon at a time when you make the curry later.
If you cannot find Galangal, use an extra teaspoon of regular ginger and a small squeeze of lime to the paste.
Recipe by Veggiemental at https://veggiemental.com/thai-green-curry-paste/