Green Curry Paste Recipe
Green curry is used in many Thai dishes, it is spicy and delicious and gives you a nice warm feeling inside. I like to make this in larger batches and keep in a glass jar in my refrigerator.
I hope you enjoy making and eating Thai food as much as I do. Happy cooking!
♥♥♥ Namfon ♥♥♥
Suggested items for making green curry paste
- 8 Inch Stone Granite Mortar and Pestle
- McCormick Gourmet Coriander Seed (0.87 oz)
- Whole Cumin Seed Tin
Green Curry Paste
(Nam Prik Gaeng Khiawan) น้ำพริกแกงเขียวหวาน
Prep Time: 30 minutes
- 1 teaspoon coriander seeds, roasted until brown
- 1/4 teaspoon cumin seeds, roasted until brown
- 1/4 teaspoon black peppercorns
- 1/2 teaspoon salt
- 2 teaspoon garlic, crushed and chopped
- 1 teaspoon ginza (Thai ginger) or ginger, skin removed and chopped
- 1/2 teaspoon lime peel, chopped
- 2 tablespoon lemongrass, lower 1/3rd crushed and chopped
- 1 tablespoon shallots, crushed and chopped
- 1 teaspoon coriander root, chopped
- 30 sweet basil leaves
- 20 small green Thai chilies
- Place the coriander seeds in the mortar.
- Place the cumin seeds in the mortar.
- Place the black peppercorns in the mortar.
- Place the salt in the mortar.
- Grind and pound the dry ingredients into a powder with the pestle.
- Smash and peel the garlic cloves.
- Thinly chop the garlic cloves.
- Remove the skin from the ginza.
- Thinly chop the ginza.
- Crush and remove the skin from each shallots.
- Thinly chop the shallots.
- Finely slice the skin of the lime.
- Thinly chop the lime skin.
- Crush the lemongrass with a knife or roller at the base.
- Thinly chop the lemongrass.
- Remove the stems from each of the chilies
- Place the chilies in the mortar.
- Remove basil leaves from their stems.
- Place the basil leaves in the mortar.
- Add the lemongrass to the mortar.
- Add the shallots to the mortar.
- Add the ginza to the mortar.
- Add the garlic to the mortar.
- Add the coriander root to the mortar.
- Add the lime peel to the mortar.
- Pound until all the ingredients are smooth and the same consistency, no chunks.
- Bring a medium saucepan to medium heat and add oil.
- Carefully add the curry paste to the saucepan.
- Cook for 1 minute. Remove pan from heat and allow to cool.
- Spoon the paste into a sealed jar.
If you choose to skip the traditional mortar and pestle by using a blender or food processor. Put all the dry spices and salt into the blender, blend them into a powder, and then add all the rest of the ingredients together with 2 tablespoons of water. Blend for 3 to 5 minutes.