Thai Green Curry Paste

How to Make Thai Green Curry Paste:

In Thai food, a paste is usually made with different spices, herbs, chilies | pepper, and leaves.  This paste is used as a base to create different style sauces to curries.  It is different than a dried spice blend, as the ingredients are fresh, vibrant, and when combined together, making an intense paste for other flavors to build off of.  This Thai Green Curry Paste recipe is perfect to use for any recipe that calls for it.  It is better made fresh, but what isn’t used for a recipe can be frozen and used at a later date.  Try my Duck Coconut Green Curry Chili or Thai Green Curry Aioli recipe that uses this paste, building the flavors into their respective dishes.

Makes: about 3 cups of Thai Green Curry Paste

Thai Green Curry Paste

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A Thai Green Curry Paste recipe, that is a base for many other Thai recipes, using lemongrass, shallots, chilies and other spices.

• CuisineAsian, Thai
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionCurry Paste

Servings	Prep Time
3 cup	10 minute

Servings Prep Time 3 cup 10 minute

Thai Green Curry Paste Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A Thai Green Curry Paste recipe, that is a base for many other Thai recipes, using lemongrass, shallots, chilies and other spices. CuisineAsian, Thai SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionCurry Paste Servings Prep Time 3 cup 10 minute Servings Prep Time 3 cup 10 minute

Ingredients

• 1 ounce galangal, peeled and minced
• 1 ounce ginger, peeled and minced
• 1 bunch cilantro, washed, and chopped, stems, leaves and roots
• 2 - 4 each peppers, Thai, fresh depending on heat level, seeded or left in for more heat
• 1 each pepper, serrano depending on heat level, seeded or left in for more heat
• 1 teapoon salt, kosher
• 4 each lemongrass, stalks, outer layer removed, chopped fine
• 3 each garlic, cloves peeled
• 1/2 cup beer,
• 1 teaspoon coriander, whole, toasted and ground
• 1/2 teaspoon peppercorns, black
• 3 each cloves, whole
• 1 each onion, yellow, medium, peeled and chopped
• 3 each kaffir lime leaves, preferably fresh (optional)

Servings: cup

Units:MetricUS Imperial

Instructions

• In the pitcher of a blender or bowl of a food processor, add the galangal/ginger, cilantro, chilies (remove the seeds if spice is a concern), salt, lemongrass, garlic, beer, coriander, peppercorns, cloves, onion and kaffir leaves (if using). Pulse to begin to break up all the ingredients and increase the speed to high, mixing until a smooth paste forms, about 4 - 5 minutes. Pour this paste into a mason | ball jar and refrigerate for up to three weeks.

  
• This paste can also be frozen by filling a clean ice cube tray and placing it in the freezer on a level shelf. Freeze until solid and then remove from the tray, placing the cubes into a labeled freezer bag. The cubes will last for up to six months.

Recipe Notes

Recipes that Use This Recipe:

• Mix some with some White Miso Malt Vinegar Mayonnaise for a Thai Green Curry Aioli dip, sandwich spread or to dip for boiled artichokes
• Use in any Thai dish recipe calling for Green Curry Paste
• Duck Coconut Green Curry Chili
• Can be added to soups, seafood, pork, chicken or duck recipes for an added Thai flair