Thai green curry paste
This homemade recipe is coarser than store-bought, with less salt and chili, but full of ,vibrant flavors."
Servings: 4 people
Calories: 45kcal
Equipment
- 1 chopping board
- 1 Sharp knife
- 1 granite mortar and pestle
Ingredients
- 3 g hot green chilli
- 30 g long green chilli
- 20 g galangal
- 60 g lemongrass
- 2 g kaffir lime leaf
- 10 g coriander root
- 3 g fresh tumeric
- 3 g ginger
- 50 g red shallot or red onion
- 25 g garlic
- 1 g white peppercorns
- 1 g coriander seeds
- 2 g salt
- 5 g shrimp paste
- 0.5 g mace
Instructions
- Peel and chop galangal, turmeric, and ginger into small pieces.
- Remove the outer layers of the lemongrass, then finely slice the tender inner stalk.
- Lightly toast the coriander seeds in a dry pan until aromatic, then let them cool.
- Add the garlic, shallots, lemongrass, galangal, turmeric, and ginger.Pound until a coarse paste starts forming.
- Add the green chilies, coriander roots, and kaffir lime leaves.Continue pounding until smooth. This process takes 10–15 minutes with a mortar and pestle but develops a richer flavor.
- Add the shrimp paste and mace, blending them evenly into the paste.
- Use the paste fresh, or store it in an airtight container in the fridge for up to a week.For longer storage, freeze in small portions for up to 3 months.
Notes
Use Fresh Ingredients – The key to a fragrant curry paste is using fresh galangal, lemongrass, and kaffir lime leaves. Dried versions won’t give the same depth of flavor.
Toast the Spices – Lightly toasting coriander seeds and white peppercorns in a dry pan enhances their aroma before grinding.
Mortar & Pestle vs. Blender –
Traditional method (mortar & pestle): This gives a coarser texture but better flavor extraction.
Blender/food processor: It is Faster but may need water or oil to help blend, resulting in a smoother paste. Blenders tend to cut the ingredients finely. When grinding in the mortar breaks down the texture and structure of the ingredients, releasing more flavour Order Matters – Start by grinding dry spices first, then add harder ingredients like galangal and lemongrass, finishing with softer ones like chilies and shallots. Adjust the Spice Level – Use more or fewer green chilies depending on your heat preference. Removing the seeds reduces spiciness. Salt Control – Store-bought curry pastes often have more salt. Making your own allows you to season the final dish more accurately. Shrimp Paste for Umami – Traditionally added for depth, but you can omit it for a vegetarian version. Storage & Shelf Life – Keep in an airtight container in the fridge for up to 1 week.
Freeze in small portions (ice cube tray method) for up to 3 months.
Blender/food processor: It is Faster but may need water or oil to help blend, resulting in a smoother paste. Blenders tend to cut the ingredients finely. When grinding in the mortar breaks down the texture and structure of the ingredients, releasing more flavour Order Matters – Start by grinding dry spices first, then add harder ingredients like galangal and lemongrass, finishing with softer ones like chilies and shallots. Adjust the Spice Level – Use more or fewer green chilies depending on your heat preference. Removing the seeds reduces spiciness. Salt Control – Store-bought curry pastes often have more salt. Making your own allows you to season the final dish more accurately. Shrimp Paste for Umami – Traditionally added for depth, but you can omit it for a vegetarian version. Storage & Shelf Life – Keep in an airtight container in the fridge for up to 1 week.
Freeze in small portions (ice cube tray method) for up to 3 months.