Thai Green Curry Paste
This bright curry paste is surprisingly easy to make, and so much healthier and fresher-tasting than the store-bought variety. The most essential component is, of course, the Thai green chiles, which give it color and heat. The rest is pretty simple: tamari for some-thing salty, lemongrass and cilantro for some aromatics, as well as shallots and garlic, which give the curry pungency and depth. This paste makes enough for one large pot of curry to serve 3 or 4 hungry people, but feel free to make a double batch of the paste and freeze half for later.
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturehot & spicy
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground white pepper
- 5 or 6 Thai green chiles, stemmed and chopped
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 2 stalks fresh lemon-grass, outer leaves removed and chopped
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 1 cup lightly packed chopped fresh cilantro
- 1/2 cup chopped green bell pepper
- 1 tablespoon tamari
- Zest and juice of 1 lime
- 1/2 teaspoon sea salt
In a small skillet, toast the coriander and cumin seeds over medium heat for about 2 minutes, or until fragrant. Transfer to a spice grinder and grind into a fine powder.
In a food processor, combine the ground spices with the remaining ingredients and process for 2 to 3 minutes, until the mixture becomes a smooth, thick paste. Occasionally stop to scrape down the sides of the processor bowl. If needed, add a tablespoon or two of water to get the mixture moving. Store the paste in an airtight container in the fridge for up to 1 week.
2015 Nicole Axworthy & Lisa Pitman