Vibrant Thai Green Curry Paste
This aromatic Thai Green Curry Paste bursts with fresh flavors and provides a delightful foundation for your favorite Thai dishes. Designed for those who are passionate about Thai cuisine, this paste combines the heat of green chili peppers with the refreshing essence of herbs and spices, making it the perfect companion for curries, soups, and stir-fries. Preparing this paste a day in advance enhances its depth, allowing the ingredients to meld beautifully. Just 3/4 to 1 cup of this vibrant concoction can elevate your meals and transport you to the streets of Thailand with every bite!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Hot green chili peppers
10-12 (small and hot)
Onion
1/2 (chopped)
Garlic
1 (tablespoon, chopped)
Ginger
1/2 (inch, peeled)
Lemongrass
2 (stalks, lower part only, chopped)
Lemon leaves
2-3 (preferably kaffir lime leaves for authenticity)
Fresh lemon rind
1/2 (teaspoon, finely grated)
Coriander leaves
4 (tablespoons, loosely packed)
Fresh spinach leaves
3 (tablespoons, optional, loosely packed)
Fresh fenugreek leaves
2 (tablespoons, optional)
Mint leaves
1 (tablespoon, optional)
Salt
1/2 (teaspoon)
Vinegar
1 (tablespoon)
Black peppercorns
15 (whole)
Coriander seed
1 (tablespoon)
Cumin seed
1 (tablespoon)
Instructions
1
Begin by roasting the coriander seeds and cumin seeds in a tava (wok) over low heat. Stir frequently for about 2 minutes, or until they become fragrant, ensuring they do not brown.
2
Remove the roasted seeds from the heat and let them cool completely.
3
In a blender, combine the cooled roasted seeds with the hot green chili peppers, chopped onion, garlic, ginger, lemongrass, lemon leaves, fresh lemon rind, coriander leaves, spinach leaves (if using), fenugreek leaves (if using), mint leaves (if using), salt, vinegar, black peppercorns.
4
Blend all ingredients until you achieve a smooth, consistent paste. You may need to add a small amount of water to help it blend smoothly.
5
Taste and adjust seasoning if necessary before transferring the paste to an airtight container.
6
Store the Thai Green Curry Paste in the refrigerator for up to one week.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this Thai Green Curry Paste?
The flavor profile is a vibrant combination of spicy green chili heat and refreshing herbaceous notes from lemongrass, lemon leaves, and fresh coriander.
How long can I store this homemade curry paste?
You can store the Thai Green Curry Paste in an airtight container in the refrigerator for up to one week.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian and vegan-friendly as it uses plant-based ingredients like herbs, spices, and vinegar without shrimp paste.
How many green chili peppers are required?
The recipe calls for 10 to 12 small and hot green chili peppers.
What is the benefit of making the paste a day in advance?
Preparing the paste a day early allows the fresh flavors and aromatic ingredients to meld together, enhancing the depth of the paste.
Which spices need to be roasted before blending?
The coriander seeds and cumin seeds should be roasted in a tava or wok until fragrant.
How long should I roast the seeds?
Roast the seeds over low heat for approximately 2 minutes, stirring frequently to prevent browning.
What can I use if I want a more vibrant green color?
Adding optional fresh spinach leaves to the blend can help achieve a more vibrant green hue.
Which part of the lemongrass should be used?
Only the lower part of the 2 lemongrass stalks should be chopped and used in the paste.
Can I substitute the lemon leaves?
While the recipe suggests lemon leaves, it notes that kaffir lime leaves are preferred for a more authentic Thai flavor.
How much paste is recommended for a single meal?
Using 3/4 to 1 cup of this paste is recommended to elevate a standard meal.
What type of vinegar is used in this recipe?
The recipe calls for 1 tablespoon of vinegar to provide acidity and help with preservation.
Are there any optional herbs I can add?
Yes, fresh spinach leaves, fresh fenugreek leaves, and mint leaves are listed as optional ingredients.
Do I need to add water to the blender?
You may need to add a small amount of water to help the ingredients blend into a smooth, consistent paste.
How much ginger is needed?
You will need a 1/2 inch piece of ginger, peeled, for this recipe.
What is the recommended amount of garlic?
The recipe requires 1 tablespoon of chopped garlic.
Should the seeds be hot when added to the blender?
No, you should allow the roasted coriander and cumin seeds to cool completely before blending them with the fresh ingredients.
What type of black pepper is used?
The recipe uses 15 whole black peppercorns.
How much fresh coriander is required?
The recipe calls for 4 tablespoons of loosely packed coriander leaves.
Is there salt in this curry paste?
Yes, it includes 1/2 teaspoon of salt, which you can adjust to taste after blending.
Can this paste be used for stir-fries?
Yes, it is designed for use in curries, soups, and stir-fries.
What kind of onion is used?
The recipe specifies 1/2 of an onion, chopped.
How much lemon rind should I grate?
You should use 1/2 teaspoon of finely grated fresh lemon rind.
What is the total number of ingredients in this recipe?
There are 16 ingredients in total, including optional items.
Is the heat level of this paste adjustable?
Yes, you can adjust the heat by increasing or decreasing the number of hot green chili peppers.
What equipment is needed to make the paste?
You will need a tava or wok for roasting spices and a blender to create the smooth paste.
Does the recipe use fresh or dried chilies?
The recipe uses fresh hot green chili peppers.
Can I use this paste as a foundation for Thai soup?
Absolutely, this aromatic paste provides an excellent foundation for Thai-style soups.
Is fenugreek a standard ingredient in Thai curry?
While not always standard, this recipe includes it as an optional herb for unique depth.
How do I ensure the seeds don't burn?
Stir the seeds frequently and keep the heat low while roasting for no more than 2 minutes.