Thai green curry paste is generally considered the spiciest of the three known curry pastes: red, yellow and green. That’s because the spicy green peppers are used in it. Of course you can adjust the amount of peppers to your own level of spiciness or replace the green peppers with jalapeno pepper.
Despite the spiciness, it is a very fresh curry too due to the use of a lot of fresh coriander, Thai basil and lime juice. If you have difficulty finding Thai basil, replace it with “normal” basil.
You don’t even have to go to the Chinese food store for this curry paste, almost everything is available at the better supermarket. With this batch you have more than enough curry paste to make a large pan of curry for over ten times.
You can store the paste in the fridge for at least a week, but it is way smarter to freeze it in ice cube trays, then you can use exactly 1 or 2 cubes for your next curry dish. Use the green curry paste as a basis for a spicy curry with chicken and green vegetables.
Another curry?
Check out our other curry pastes as well:
Thai green curry paste
Ingredients
- 2 stalks lemongrass
- 5 green chillies large
- 2 shallots
- 4 cloves garlic
- ½ bunch coriander
- ½ bunch Thai basil
- 2 tsp coriander seeds or 1 tsp grounded coriander seeds
- 2 tsp cumin seeds
- 4 tbsp Thai fish sauce
- 1 tsp shrimp paste crumbled
- 1 lime juice and zest
- splash sunflower oil
- salt
Instructions
- Cut the lemongrass into rings.
- Cut the green peppers in half and remove the seeds and seedlings if you like them less spicy. You can still adjust the amount of peppers yourself.
- Clean the shallots and garlic and chop coarsely.
- Add the lemongrass with the chillies, shallot and garlic in a food processor or in a mortar and pestle and add the rest of the ingredients.
- Turn everything into a homogeneous mass and add a dash of sunflower oil if the mass does not quite stick.
- Finally, season with a pinch of salt.
- Pour directly into a clean jar and store in the fridge for up to a week or freeze individually in ice cube trays.
