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 tablespoons 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 tablespoons 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 teaspoon ground cumin
- 1/2 teaspoon ground white pepper (available in most supermarket spice aisles)
- 1/2 teaspoon ground coriander
- 3 tablespoons fish sauce (vegetarians: substitute 1 tablespoon soy sauce with 1/4 teaspoon salt)
- 1 teaspoon. shrimp paste (available by the jar at Asian stores; vegetarians: substitute 1 tablespoon Golden Mountain Sauce)
- 1 to 2 teaspoon brown sugar, to taste
Gather the ingredients.
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.
Your curry sauce is now ready to be used. 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.
- 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.
- 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!