If you love Thai food, try making this Thai green curry sauce. Although you can easily buy Thai green curry pastes and sauces in the stores these days, there is simply nothing like making your own from scratch. And 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 tbsp. frozen prepared lemongrass; available at Asian stores)
- 1 to 3 green chilies (sliced, Thai green chilies or jalapenos work well too)
- 1 shallot (sliced, or 4 tbsp. minced purple onion)
- 4 to 5 cloves garlic
- 1 thumb-size piece of galangal (or ginger, thinly sliced)
- 1/2 cup fresh coriander/cilantro leaves & stems (chopped)
- 1/2 cup fresh basil
- 1/2 tsp. ground cumin
- 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
- 1/2 tsp. ground coriander
- 3 tbsp. fish sauce (vegetarians: substitute 1 tbsp. soy sauce with 1/4 tsp. salt)
- 1 tsp. shrimp paste (available by the jar at Asian stores; vegetarians: substitute 1 tbsp. Golden Mountain Sauce)
- 1 to 2 tsp. brown sugar (to taste)
Place all ingredients in a food processor, blender or large chopper.
Process well to form a fragrant Thai green curry sauce. Taste-test the sauce for salt and spice. If too salty for your taste, add a squeeze of lime or lemon juice. If not salty enough, add more fish sauce or salt. Add more chili for more heat.
Your curry sauce is now ready to be used. You can bottle up any leftovers and keep them in the refrigerator for up to 1 week. Freeze thereafter. Enjoy!
- If using a pestle & mortar: Pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, stirring until smooth. Your curry paste is now ready 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 (your choice of protein — chicken, pork, beef, tofu 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 or faux chicken stock or a combination of stock and water. When the curry is fully cooked, reduce heat to 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!