Thai Green Curry Paste

Updated: Jul 17

The aromatic base for many amazing dishes from Thai cuisine including soups, curries, stews, noodle dishes or as a salad dressing.



Ingredients for 300g (10.6oz):


  • 60g (2.1oz) piece of ginger, peeled

  • 4 green chillis, seeds and tops removed ( you can increase if you like very spicy )

  • 2 lemongrass stalks

  • 3 lime leaves

  • 2 medium shallots, peeled

  • 3 garlic cloves, peeled

  • 10g (0.35oz) fresh coriander

  • 1tsp ground coriander

  • 1tsp ground cumin

  • 0,5 tsp black pepper

  • 5 tbsp vegetable oil


Optional ingredients :


  • 1,5 tbsp fish sauce

  • 1 lime zest

  • 30g (1.0oz) galangal

  • 10g (0.35oz) Thai basil

  • 1 tsp shrimp paste


Method :


1. Make sure all the ingredients are cleaned and peeled and chopped finely.

2. Place all the ingredients in the food processor to blend into a paste.

3. Transfer to an airtight storage container and refrigerate for up to 3 weeks.


Insight :


  • 300g (10.6oz) of paste will be enough to prepare three curry dishes for four people.

  • You can substitute lime leaves with lime zest

  • If your blender is not very good, chop all the ingredients as fine as possible.

  • Oil helps to blend all the ingredients together and helps to fry the paste if needed, you can use different flavourless oil.





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Professional Chef Lukasz Babral

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And the best tasting still depends on a cook with taste''

 

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