How To Make Thai Green Curry Paste
This fragrant homemade Thai green curry paste is bursting with spicy and zesty flavors, ready to elevate your culinary creations. Toasted coriander and cumin seeds form the base of this aromatic paste, complemented by the warmth of ginger, the tanginess of lemongrass, and the kick of green bird's-eye chilies. With a hint of fish sauce and kaffir lime leaves, this paste offers a depth of flavor that is both versatile and exciting. Enjoy the process of making this paste and watch your dishes come alive with the authentic taste of Thailand.
— Constant Cookbook
Ingredients
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 shallot
- 4 green bird’s-eye chillies
- 4 garlic
- thumb-sized piece fresh root ginger
- 1 lemongrass
- pinch salt
- small bunch fresh coriander
- 2 dried kaffir lime leaves
- 1 tbsp fish sauce
- pinch ground white pepper
Instructions
- Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant.
- Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this.
- Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth.
- Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.
Cook Time
10M
Prep Time
PT30M
Yield
Makes enough for one curry serving four people
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