Thai Green Curry Paste
A feast for the senses. Worth the effort.
This doesn't have a lot of heat. I use it for 3-4 days afterwards and for everything - marinating, base paste for a stonking green curry etc. Gloves required for fresh turmeric handling. I add chopped fresh chillies to my curries so that this paste is good for the kids too.
Makes enough paste for 16 servings in a strong green curry.
1⁄2 tsp whole coriander seed
1 tsp whole cumin seed
1⁄2 tsp whole black peppercorns
3 small green chillies (stems + seeds removed)
1 medium green bell pepper (stems + seeds removed)
5 cloves garlic, peeled
2 stalks lemongrass (tips trimmed, halved, + chopped)
1 tbsp fresh sliced ginger
1 tbsp fresh sliced galangal
6 stalks scallions (sliced)
1 tbsp fresh turmeric
1⁄2 tsp salt (plus more to taste)
50ml lemon juice (1 large lemon)
1 medium lime, zested and juiced
30ml avocado oil
15ml tbsp maple syrup or coconut sugar
- Add whole coriander, cumin seeds and black peppercorns to a small heavy frying pan or skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in colour. Don't let it burn.
- Once seeds are toasted, loosely crush in pestle and mortar. Set aside.
- In your blender add green chillies, bell pepper, garlic, lemongrass, ginger, scallions, coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest & juice, oil, and maple syrup. Blend until a paste forms, scraping sides down as needed. The lemongrass is difficult to grind so give it time.
- Taste and adjust flavour as needed:
- lime zest or juice for acidity
- salt for saltiness
- chillies for heat
- maple syrup for sweetness
- oil for creaminess
- garlic for zing
- ginger/galangal for brightness
- turmeric for more intense curry flavor.
- Store curry paste in a kiln jar in the refrigerator up to 10 days or more. Keeps for three weeks. Freezable.