We want to share some fantastic Thai curry recipes with you, but before we do we’re going to teach you how to make your own Thai green curry paste.
Sure you can probably buy green curry paste, but usually the flavors are muddled and the curry paste just doesn’t have all the fresh flavors you can get from making your own. You’ll find that it isn’t all that hard, and once made it freezes well, and can then be used for dozens of dishes. Oh, by the way, we’re well aware that the photo makes it look like something your baby or dog left for you, but you’ll have to trust us that it doesn’t taste like poo. Hehehe. Here’s another look in case you’re in doubt:
Aromatic and packed with heat and flavor, Thai green curry paste can be used in a range of dishes from seafood to beef, and you might be surprised to learn that the green curry paste is actually the hottest of the Thai curries. Red curry has less heat, and yellow curry is actually a bit sweet. If you love heat, then green curry paste is what you want in your curry dishes.
- 3 cloves garlic, peeled
- 2 shallots, peeled
- 2 ounces (30-40) Prik Kee Noo (Thai bird chili)
- 8 thin slices of Galangal
- 2 stalks lemongrass, thinly sliced
- 2 coriander roots, washed
- 1 kaffir lime, use the skin of ⅓ kaffir lime
- 4-5 leaves from the top of the chilli plant (I realize most of you won't be able to find this and you can leave it out if you don't have access to it).
- 1 teaspoon salt
- ½ teaspoon coriander and cumin seeds, roasted and ground
- ⅓ tablespoon shrimp paste
- Pound garlic, shallots, and green chilli until fine. Add galangal, lemongrass, coriander root, kaffir lime skin, top of the chilli plant leaves, salt, ground coriander and cumin, then pound them together again. (Can add 2-3 ingredients at a time to prevent the mortar to overload with all the ingredients. Once the ingredients are fine just add a little more, and more until everything is mixed and well combined).
- Lastly, add shrimp paste and pound together until the paste become well combined.
- This is a ready Green Curry Paste that you can keep in the refrigerator for about 2 weeks or the freezer for up to 3 months.
You have to make this, if for no other reason than you can use it in tomorrow’s recipe – green curry chicken. Until then, take care!