Description
Master the art of authentic Thai green curry paste with this traditional recipe that’s been perfected over generations! This homemade paste delivers explosive flavor and vibrant color that no store-bought version can match. Using traditional techniques and fresh ingredients, you’ll create a fragrant, spicy paste that transforms any curry dish into a restaurant-quality masterpiece. Perfect for meal prep and freezes beautifully for future use!
Ingredients
- 10–12 fresh green Thai chilies (or serrano peppers), stems removed
- 3–4 dried chilies, soaked and deseeded
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white peppercorns
- 3–4 shallots, roughly chopped
- 6–8 cloves garlic, roughly chopped
- 2-inch piece galangal, thinly sliced
- 2 stalks lemongrass (bottom 6 inches), thinly sliced
- 4–5 makrut lime leaves, central ribs removed
- 1 bunch fresh cilantro roots, cleaned
- 1 teaspoon shrimp paste
- 1 teaspoon salt
- 2–3 tablespoons coconut milk (if using food processor)
Instructions
- Toast the Aromatic Spices: In a dry pan over medium heat, toast coriander seeds, cumin seeds, and white peppercorns for 2-3 minutes until fragrant. Let cool completely, then grind to a fine powder.
- Prep Your Ingredients: Remove seeds from chilies if you prefer less heat. Slice galangal and lemongrass paper-thin. Clean cilantro roots thoroughly but don’t peel. Remove central ribs from lime leaves.
- Traditional Mortar Method: Using a large granite mortar and pestle, start with the hardest ingredients. Grind toasted spice powder with salt until smooth. Add garlic and shallots, pounding until paste-like. Work in chilies gradually, then galangal and lemongrass (this takes 15-20 minutes of patient grinding).
- Food Processor Method: Process toasted spices until powdered. Add hard ingredients (galangal, lemongrass) in small pieces and pulse. Add chilies, garlic, shallots, and process in short bursts, scraping sides frequently.
- Finish the Paste: Add shrimp paste, cilantro roots, and lime leaves. Grind or process until you achieve a smooth, cohesive paste. Add minimal coconut milk if needed for food processor method.
- Test and Adjust: Taste and adjust salt or add more chilies for heat. The paste should be vibrant green, fragrant, and have a thick consistency.
Notes
The mortar and pestle method produces superior texture and flavor integration but requires patience. Food processor works great for efficiency – just avoid overheating. Fresh cilantro roots are essential for authentic flavor – ask your Asian market if you can’t find them. This paste freezes beautifully for up to 6 months in ice cube trays. Always use clean utensils when removing paste to prevent contamination.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Traditional Grinding
- Cuisine: Thai
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 1g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 2mg