Recipe Drop Green Thai Curry Paste
Green Thai Curry is one of the most well known curries to come out of Thailand and is a dish loved by many. Green Thai Curry Paste is something I have found to vary wildly in taste and flavour when using premade variants. I find they are either too bland or incredibly hot. With very little middle ground. This is where I decide to work on my own. For maximum flavour with a heat that I enjoyed.
This way I could have the best of both worlds. As well as having a much fresher tasting curry. It’s fairly quick to make and you can even make it in larger batches and freeze if you don’t want to have to do this regularly.
Mixing it up
There are a few things to note here for this Green Thai Curry Paste. Firstly is that I am using ginger instead of the traditionally used Galangal. This is mostly out of convenience. Ginger is much easier to get hold of in a lot of countries. I am big on convenience and finding things that work. Here Ginger works in place of Galangal.
For the chillies, I would say use what you enjoy. Even try a mixture of different heat chillies to get the balance you want. Heat and spice here are very personal things so don’t be afraid to use whatever green chilli’s you like or find.
Shallots can be a pain, to prepare and to the wallet. If you are struggling with this replace the shallot with half a red onion. This should give about a similar quantity and taste profile without breaking the bank. Although I personally think shallots here are just too good to pass up!
For the actual mixing. You could just as easily chuck everything in a food processor and blend it all into a fine paste and save yourself 5-10 minutes. I just like the traditional method of using a pestle and mortar
Green Thai Curry Paste – Recipe Go!
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Green Thai Curry Paste
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 3 1x
- Category: Sauce, Paste, Healthy
- Method: No Cook
- Cuisine: Thai
Description
A take on making a Green Thai Curry paste, with ingredients as close as I can get!
Ingredients
3 Green Chillies
4 Cloves of Garlic
3cm Ginger
1 Shallot
1 Cup Fresh Coriander
1 Cup Fresh Basil
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Ground White Pepper
1 Lime(Juice)
1 Piece of Lemongrass
1 tsp Shrimp Paste
1 tsp Honey
2–3 tbsp Coconut Milk
Instructions
1. Start by preparing all the fresh ingredients. Peel and roughly chop the ginger, crush and roughly chop up he garlic, roughly slice the chillies into small chunks and slice the shallot into strips. Roughly cut the lemon grass up to
2. Place the Lemongrass in a pestle and mortar and grind unto mostly broken up. Then add the garlic, ginger, shallots and chillies. Grind these together with the lemon grass until the shallots have broken up and everything is soft.
3. Add the Ground Cumin, Coriander and White pepper. Then Add in the fresh coriander and basil. Now grind this thoroughly into the existing mixture until it forms a green paste and most of the mixture has broken up.
4. Add the shrimp paste and grind it into the existing mixture until well mixed. Finally add in the honey, coconut milk and the juice from the lime. Grind with the paste until thoroughly mixed. This is your Green Thai Curry Paste
Notes
- Traditionally you would use Galangal instead of ginger but it’s generally hard to source for me so I use ginger most of the time
- You can replace the shallot for half a red onion
- The green chilli’s are pretty flexible and much more dependent on the heat and flavour you enjoy from them
Keywords: healthy, thai food, thai curry, thai curry paste
A finale word
Please let me know if you enjoyed this recipe! Also let me know if you made any additions or changes to recipe!
