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This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
36
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

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Cook's Notes:

It is well worth the energy of using a mortar and pestle. You can use a food processor or blender to puree the ingredients into a paste, but keep in mind they can oxidize the ingredients, muddying the flavor.

Use 2 to 3 tablespoons of the curry paste in your curry depending on how spicy you like it.

Nutrition Facts

13 calories; protein 0.7g; carbohydrates 2.7g; fat 0.2g; cholesterol 0.5mg; sodium 198.7mg. Full Nutrition
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