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Thai Green Curry Paste

A vibrant and aromatic homemade Thai Green Curry Paste that elevates your dishes with fresh ingredients.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 50
Ingredients Method Notes

Ingredients
  

Spices and Seeds
  • 2 tsp coriander seeds Use fresh for the best results.
  • 1 tsp cumin seeds
  • 1/2 tsp white peppercorns
Chilies
  • 15 g green Thai chilies or serrano peppers Adjust based on your heat preference.
  • 15 g milder green chilies For balance in the flavor.
Fresh Ingredients
  • 1 tsp coarse salt Enhances flavors.
  • 15 leaves Thai basil, julienned Optional for added freshness.
  • 3 Tbsp lemongrass, thinly sliced Only from the bottom half for sweetness.
  • 1 1/2 Tbsp galangal, finely chopped
  • 2 tsp makrut lime zest, finely chopped Alternative: zest of half a lime.
  • 2 roots or stems cilantro, finely chopped Use roots for authentic flavor.
  • 3 Tbsp shallots, finely chopped
  • 2 Tbsp garlic, finely chopped
  • 1 tsp fermented shrimp paste (optional) For umami depth, can skip or substitute.

Method
 

Preparation
  1. If your spice tolerance isn't high, carefully remove seeds and pith from some or all chilies before chopping finely.
  2. If using a mortar and pestle, start by grinding the coriander seeds, cumin seeds, and white peppercorns into a fine powder. An electric grinder can also be used.
  3. Add the chilies and coarse salt to the mortar and pound until you have a fine paste.
  4. Add the julienned Thai basil leaves and pound them for added flavor.
  5. Incorporate the sliced lemongrass, galangal, lime zest, cilantro roots, shallots, garlic, and the mixed dry spices. Pound everything together until well-combined into a smooth paste.

Notes

Store leftover paste in an airtight container. It lasts about a week in the fridge or can be frozen in ice cube trays for long-term storage.