Thai green curry paste is surprisingly easy to make, and it’s so much healthier & fresher tasting than the store-bought variety. Added to your favourite meats, seafood, vegetable or tofu dishes, this paste will create sumptuous curries! Alternatively, you could use it to make delicious soups or noodle dishes. Cook with the paste right away, freeze, or store in the refrigerator for up to two weeks and use it as you need it. Enjoy!
Thai Green Curry Paste
Makes approx. 2 1/2 cups
2 tablespoons coriander seeds (ground coriander is ok too)
1 tablespoon cumin seeds (ground cumin is ok too)
1 tablespoon white peppercorns
2-3 ounces green Thai chiles
1 green bell pepper*
4 to 5 large shallots (about 3/4 pound), peeled and chopped
3 ounces coriander root (or one bunch of cilantro, both leaves, stems and roots)
1/4 cup peeled and chopped fresh ginger
3 tablespoons peeled and chopped fresh turmeric root (if you don’t have fresh turmeric, use only 1 tablespoon of ground turmeric)
2 stalks lemongrass, tender bottom only, chopped
3 kaffir lime leaves (or the zest of 3 limes), chopped
2 heads garlic, cloves peeled
1 1/2 teaspoons sea salt
*Adding in the green bell pepper makes this curry a little milder and you don’t need to worry about de-seeding the chiles. If you’re looking for a spicier, more traditional Thai green curry, omit the green pepper and use 8 ounces of Thai green chiles partially de-seeded.
Combine the coriander, cumin, and white peppercorns in a small, dry skillet over medium heat. Toast until the spices are fragrant and the peppercorns are beginning to get a little colour, about 3 minutes. Set aside to cool.
Combine the cooled spices along with the remaining ingredients in a blender or food processor. If you’re using a blender, put the lighter ingredients, like cilantro, in first and the heavier ingredients on top. *I personally found that my food processor didn’t ground down the peppercorns very well so if you have a good blender, you may want to opt to use it.
Be sure to use your blender’s tamper to help blend the ingredients evenly. If using a food processor, scrape down the bowl regularly to ensure a smooth paste. If you omit the green pepper, you may find the paste a little more dry.
Blend until fairly smooth. If desired, pour the paste into ice cube trays to freeze. Once frozen, pop out the frozen cubes and store in a zipper-top bag. If you have extra, store the fresh paste in a glass jar or container in the refrigerator, but be sure to use it within two weeks.
When you use the Thai green curry paste, start with one or two frozen cubes (or about 2-4 tablespoons fresh paste). This will make a mildly spicy, deeply flavourful curry. If you like very spicy curries, you may want to use up to three or four frozen cubes (or about 1/2 cup fresh paste). Start small and work your way up.
To get the best flavour from your green curry paste, fry it in a couple tablespoons of coconut milk or cream before adding other ingredients. You can use it in stir fry curry dishes our soups as well.