|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 11mg||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Thai green curry paste is surprisingly quick to make, and it's much fresher tasting than the store-bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create delicious, velvety curries. This paste is also excellent added to noodles, soups, or used as a marinade for fish, shellfish, chicken, or pork. For beef or bison, slicing the meat very thinly and adding vegetables such as eggplant and chopped tomatoes to the curry is especially good.
When your curry paste is done, always taste for salt and spice, as curry can be a trial-and-error process to achieve the right flavor balance. Add more fish or soy sauce if not salty enough, or some sliced Thai red chiles if it's not spicy enough (or add some dried crushed chile pepper). To balance excessive spiciness, add more coconut milk. If it's become too salty or sweet, add a squeeze of lime juice. If it's too sour for your taste, add a touch more sugar. Finish your curry by sprinkling over generous amounts of fresh basil.
This Thai green curry paste recipe is ready to be used as soon as you make it. Sauté it in a tablespoon of oil for about two minutes, then add the rest of the can of coconut milk left over from making the paste, a few handfuls of chopped veggies and about 1 1/2 pounds of protein; simmer until cooked through. But you can store it in the refrigerator for up to two weeks and use it as needed. The best part? The paste can also be frozen for future use. Ice cube trays come in handy for this task, although it's not essential.
Click Play to See This Recipe Come Together
1 stalk lemongrass, bottom 4 inches roughly chopped (or 3 tablespoons prepared frozen or bottled lemongrass; available at Asian stores)
2 to 3 jalapeños, roughly chopped, seeds removed for less heat if desired
1 shallot, roughly chopped (or 1/4 cup chopped red onion)
4 to 5 cloves garlic
1 (1/2-inch) piece galangal (or ginger), peeled and sliced
1/2 cup packed fresh cilantro
1/2 cup packed fresh basil
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
3 tablespoons fish sauce
1 teaspoon shrimp paste
2 tablespoons lime juice
1 teaspoon brown sugar
3 to 4 tablespoons coconut milk (enough to blend ingredients together)
Gather the ingredients.
Place all ingredients in a food processor, chopper, or high-speed blender. Process well to form a smooth and fragrant Thai green curry paste.
Taste the curry for salt and spice. If it's too salty, add a squeeze of fresh lime or lemon juice. Add more chile peppers for more heat, and blend again if needed.
Your curry paste is now ready to be used in your favorite recipe. Enjoy!
If using a mortar and pestle, chop the ingredients finely. Pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, stirring until smooth.
- For vegetarian/vegan paste: Replace the fish sauce and shrimp paste, with 1 tablespoon soy sauce and 1/2 teaspoon salt.
- You could add 3 tablespoon soy sauce, but this tends to turn the paste brownish-green instead of bright green, as one of the reviewers of this recipe so helpfully noted.
- As you're cooking, you can also add 2 to 3 makrut lime leaves (left whole) as well as any leftover lemongrass stalk pieces for even more flavor.
- If you want more spicy heat, add 1 or 2 Thai chiles.
How to Store and Freeze Thai Green Curry Paste
You can bottle up any leftovers and seal them completely. Curry paste should keep in the refrigerator for up to 2 weeks.
For longer storage, some folks say the taste will be altered if you freeze it, but if you would like to do so, it's helpful to freeze the curry in ice cube trays. Then transfer to a zip-close bag for up to a month, and take them out individually as needed per your recipe.