top

Thai Green Curry Paste

Play Video Preview
  • Print
  • Page_white_code
  • Success Rating: 100%

Thai Green Curry Paste

by Dawn T in Rouxbe Videos

Fresh green chilies, Thai basil and kaffir lime are just a few of the ingredients that make up this vibrant Thai green curry paste. Added to seafood, meat or vegetables, it'll definitely awaken your taste buds.

Serves
3/4 cup
Active Time
45 mins
Total Time
45 mins

Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 3 tbsp lemongrass
  • 1 tsp galangal
  • 1 tbsp garlic
  • 2 tbsp shallots
  • 2 tbsp coriander root - can substitute with cilantro stems
  • 5 hot Thai green chilies
  • 5 long green chilies
  • 1 tsp fresh turmeric - can substitute with 1 teaspoon dried
  • 1 kaffir lime
  • 3/4 tsp shrimp paste
  • 1 cup Thai sweet basil
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds

To make the green curry paste, first prepare your mise en place. Finely mince the lemongrass, galangal, garlic, shallots, coriander root and the chilies.

Peel and mince the turmeric. Keep in mind that it will stain your cutting board, hands, and anything it comes into contact with. Gather the kaffir lime, shrimp paste and Thai basil and set aside.

In a small fry pan, toast the coriander and cumin seeds until they release their aroma and start to brown slightly.

Related Drill-downs

Step 2: Making the Green Curry Paste

Making the Green Curry Paste
  • 1/2 tsp black peppercorns
  • 1 tsp Kosher salt

To make the paste, use a mortar and pestle and grind the spices, peppercorns and salt into a fine powder.

Next, add the lemongrass and pound until you reach a smooth paste, scraping down the sides as needed. Add the galangal, then turmeric, making sure each is fully incorporated before adding the next. Add the garlic, cilantro stems, chilies and shallots.

Zest the kaffir lime and add the shrimp paste. Finely chop the basil and add it to the mortar and pestle, pounding everything into a smooth paste.

The paste can be kept in the refrigerator for a few days or frozen for a couple of months.

Related Drill-downs

Notes

This paste will keep in the refrigerator for a few days, however, it will oxidize and change color, but the flavor won’t be affected. It can be frozen to maintain color and will keep for a couple of months.

Vegetarian Version:

To make this paste vegetarian, simply substitute the shrimp paste with vegetarian fish sauce or soy sauce.