Thai Green Curry Paste Recipe at MyDish

Thai Green Curry Paste

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Put the Cumin and Coriander Seeds in pan and toast over a medium heat for about 45 seconds. Be careful that you don't burn them as this will make the spices taste acrid!
  • 2. Grind the spices to a powder using whatever method you prefer.
  • 3. Using a food processor, blitz the chillies, shallots, lemon grass, kaffir lime leaves, galagal and fresh coriander. Add the shrimp paste or dried shrimp, and the spices, and blitz again. You need to get a fine paste. Alternatively, roughly chop all ingredients and then use a pestle and mortar to grind the mixture to a paste.
  • 5. Transfer it to a airtight box or jar. This will keep in the fridge for about 2 weeks, or the freezer for 3 months. This should be used in any recipe requiring green curry paste.
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    Tips

    • The dried shrip, shrimp paste and kaffir lime can be picked up from any chinese supermarket. I would recommend dried shrimp over the paste, as the paste can be quite smelly! It does taste better than it smells, I promise.
      It's not a problem to leave out the shrimp altogether. If you can't get hold of the lime leaf, then use the zest of one normal lime.
      This is quite a spicy paste, but you can vary the amount used to make the curry so don't worry about the heat.

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    Ingredients

    • 14 Medium Green chilies (or to taste)
    • 4 shallots
    • 2 tbs coriander seeds
    • 2 tbs Cumin seeds
    • 2 stalks of lemon grass
    • 3 kaffir lime leaves
    • 2 ts dried shrimp. soaked in warm water for 10 minutes and drained OR
    • 1 ts shrimp paste
    • 1 handful Fresh Coriander (leaves and stalks)
    • 1ts Tumeric Powder
    • ½ thumb sized piece galangal

    By Views 1851  Added Fri Aug 28 2009


    This is a fantastic paste, brilliant for the base of a thai green prawn curry. The smell is amazing and always reminds me of sunny days spent doing nothing on tropical islands!

     

    I spent 6 months travelling in the mid noughties and really enjoyed a lot of the food I tried. I learnt this on a cookery course on Koh Phangan, and have cooked it regularly since. Read More

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