Green Curry Paste

Total time:
45 minutes

Green curry paste is the flavor foundation for countless Thai dishes — from curries to soups to noodles and even seafood dishes. For this recipe we will use traditional, authentic Thai ingredients to achieve that bright, compact flavor profile — no substitutions! Warning: Making green curry can be labor-intensive and a little higher on the difficulty scale, but I promise it is SO worth it. Plus the paste will retain its flavor and color for at least a week, so you’ll have plenty of opportunity to taste the fruits of your labor.

Ingredients

1
Tbsp shrimp paste
1
shallot, roughly sliced
5-6
cloves garlic
2-3
serrano peppers, sliced
2-3
Thai chilis, sliced
3
Tbsp lemongrass stalk, chopped
3
tsp fish sauce
cilantro, small handful, chopped
Thai basil
fresh lime juice (1/2 lime)
palm sugar
galangal, chopped & peeled
spice blend of cumin, coriander, freshly ground white pepper

Preparation

Step 1

Place garlic, palm sugar and galangal in a mortar bowl and break down with pestle

Step 2

Add lemongrass and shallots to mortar bowl

Step 3

Continue pounding with pestle (you can shortcut this step by using a food processor)

Step 4

Once mixture starts to form a paste-like consistency, add the spice blend, white pepper and half of your Thai basil (hand-ripped)

Step 5

Continue pounding until ingredients have blended

Step 6

Add Thai chilis and Serrano peppers

Step 7

Continue pounding (Warning: This is a total workout for your arms!)

Step 8

Add cilantro, rest of the Thai basil, lime juice, shrimp paste and fish sauce

Step 9

Continue pounding until chunks have smoothed out

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