If you love Thai food, try making this homemade Thai green curry sauce. Although you can easily buy green curry pastes and sauces in the stores these days, there is simply nothing like the fresh flavor you get from making your own from scratch. The ingredients can easily be found at your local Asian market.
It's remarkably easy to do too, especially if you have a food processor or blender. Just toss in all the ingredients, blitz well, and you have a flavorful Thai green curry sauce that's superb for making curries, noodles, grilled foods, soups, and more.
- 1 stalk lemongrass (minced; or 3 to 4 tablespoons frozen prepared lemongrass)
- 1 to 3 green chilies (sliced; or Thai green chilies or jalapenos)
- 1 shallot (sliced; or 4 tablespoons minced purple onion)
- 4 to 5 cloves garlic
- 1 thumb-size piece of galangal (thinly sliced; or ginger)
- 1/2 cup fresh cilantro (leaves and stems, chopped)
- 1/2 cup 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
- 1 to 2 teaspoons brown sugar (to taste)
- 3/4 can coconut milk (reserve the remaining 1/4 for cooking)
Gather the ingredients.
Place all ingredients in a food processor, blender, or large chopper (reserving 1/4 can coconut milk).
Process well to form a fragrant Thai green curry sauce. Taste-test the sauce for salt and spice.
Use the curry sauce on your favorite recipes or store in the fridge for up to a week.
How to Use
To make this sauce into a delicious Thai curry, drizzle some vegetable oil into a wok or deep-sided frying pan and swirl around. Add the green curry sauce, plus other ingredients like chicken, pork, beef, tofu, and/or vegetables. Bring to a light boil and then reduce heat to a gentle simmer, stirring occasionally. If more sauce is needed, add chicken stock, faux chicken stock, or a combination of stock and water. When the curry is fully cooked, reduce heat to a minimum and add the reserved 1/4 can coconut milk. Taste-test before serving, adding more fish sauce or salt if needed. Sprinkle over fresh basil and serve with rice. Enjoy!
- If using a mortar and pestle: Pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, stirring until smooth.
- If you're vegetarian or vegan, substitute 1 tablespoon soy sauce with 1/4 teaspoon salt for the fish sauce and 1 tablespoon Golden Mountain Sauce for the shrimp paste.
- If your curry sauce is too salty for your taste, add a squeeze of lime or lemon juice.
- If it's not salty enough, add more fish sauce or salt. Add more chili for more heat.
- You can bottle up any leftovers and keep them in the refrigerator for up to 1 week. Freeze thereafter.