Description
Craft your own aromatic Thai Green Curry Paste for a depth of flavor unmatched by store-bought versions.
Ingredients
Scale
- 5 shallots, sliced
- 5 cloves garlic, fresh
- 1 tablespoon coriander seeds, toasted
- 1/2 teaspoon white peppercorns
- 1 teaspoon diced galangal (or ginger)
- 1 teaspoon finely chopped lemongrass
- 1 teaspoon cumin seeds (or powdered cumin)
- 1 kaffir lime, rind only (or zest from regular lime)
- 2 green spur chilies, chopped
- 1.1 ounces green Thai chilies, chopped
- 1 teaspoon Thai shrimp paste (or vegetarian substitute)
- 1 teaspoon curry powder
Instructions
- Prepare the herbs and spices.
- Pound the shallots in a mortar with a pestle.
- Add the garlic and continue to pound until fine.
- Add the coriander seeds, white peppercorns, galangal, and lemongrass.
- Toss in the green spur chilies, green Thai chilies, shrimp paste, and curry powder.
Notes
Store the curry paste in an airtight jar in the fridge for up to one week or freeze for 3-6 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg