Thai Green Curry Paste
A Thai Green Curry Paste recipe, that is a base for many other Thai recipes, using lemongrass, shallots, chilies and other spices.
| Servings | Prep Time |
| 3cup | 10minute |
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Ingredients
- 1ounce galangal,peeled and minced
- 1ounce ginger,peeled and minced
- 1bunch cilantro,washed, and chopped, stems, leaves and roots
- 2 – 4each peppers, Thai, freshdepending on heat level, seeded or left in for more heat
- 1each pepper, serranodepending on heat level, seeded or left in for more heat
- 1teapoon salt, kosher
- 4each lemongrass, stalks,outer layer removed, chopped fine
- 3each garlic, clovespeeled
- 1/2cup beer,
- 1teaspoon coriander, whole,toasted and ground
- 1/2teaspoon peppercorns, black
- 3each cloves, whole
- 1each onion, yellow, medium,peeled and chopped
- 3each kaffir lime leaves,preferably fresh (optional)
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