Thai Green Curry Paste

The Thai green curry is by far one of the most popular Thai dishes worldwide. The taste is a harmonious combination of fresh green chilies, kaffir lime, and other fragrant spices, which result in a salty, sweet and spicy coconut sauce. Traditionally the paste is used for making Thai green curry with chicken, beef, or seafood. We use Thai green curry paste also for delicious Thai green curry fried rice, marinades, Thai green curry chicken satay and certain stews.

In short; It is a must-have flavor-bomb that can be stored in the freezer and will add a punch to all your Asian fusion cooking. If Galangal is hard to come by in your area, you could definitely use ginger instead! The same goes for fresh kaffir lime; you could use regular lime zest (although the kaffir lime has a far more distinct taste).

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Step 1
Start with toasting the coriander seeds, cumin seeds, and white peppercorns in a dry skillet or regular frying pan on medium heat. When they are nicely toasted, add the ingredients in the pestle and mortar and grind until finely ground. Then remove the mixture from the pestle and mortar and set it aside. 

Step 2
Add the salt, chilies, and garlic to the pestle and mortar and pound until it forms a semi-fine paste. Now you can add the shallots, lemongrass, galangal, kaffir leaves, kaffir peel, and coriander roots. Pound until you have a fine and smooth paste. When you are using the food processor, you can add all the ingredients used in step 2. 

Step 3
Add the cumin, coriander, and peppercorn mixture together with the shrimp paste and give a final mix. Your Thai green curry paste is now finished and can be stored up to two weeks in the refrigerator and up to 3 months in the freezer. Use your homemade paste to cook the Thai green curry with Tofu recipe for example!

Chefs tip
"If you have any Thai Basil leftovers laying around, add them to the paste. It will add flavor and will help to make the final Thai green curry paste even more bright green!"