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Here’s my Green Thai curry paste for making Green Thai Curry. Click for curry recipe. Can be used with chicken, seafood or vegetables. Traditionally, Thai chillies/bird’s eye chillies are used for this, you know those tiny little chillies? However, I prefer a mixture of those and regular mild green chillies, so I’m getting the taste with no debilitating heat, because this happens to be one of my kids’ favourite curries.
Summer is the perfect time to make tis paste, not for the chillies which are found all year round, but for the chilli plant leaves. They are an essential part of the paste, adding to the vibrant colour and depth of flavour. Capsicum (bell pepper) leaves will do just as well.
Kaffir Lime zest is essential in this paste, use standard limes and a tbsp of fresh lime juice as a substitute if you cannot get them. I used to get them online but my kaffir lime plant has been fruiting this year and more importantly, the fruit are maturing! Hallelujah!
The recipe calls for fresh coriander root. Although you can just about get this by uprooting a pot of fresh coriander (from any supermarket), use the stalks if you want.
So, shall we get our aprons on?
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Green Thai Curry Paste
- 1 Tbsp coriander seeds or use the ground one if you want to cheat!
- ½ Tbsp cumin seeds or powder
- ½ tsp white peppercorns or ground
- 1 medium onion quartered (this is going to be ground)
- 6 cloves of garlic halved
- 5 cm galangal or 2 tsp shop bought paste, sliced thinly for easier grinding
- 4 stalks lemongrass last quarter, sliced thinly, so it’ll grind easily
- 1 Tbsp fresh coriander root or stalks chopped
- 1 tsp shrimp paste
- 2 long green chillies seeded if you prefer (less heat), chopped
- 2 tsp kaffir lime zest or zest of a regular lime
- 1 handful green chiili leaves or capsicum leaves
- ½ Tbsp salt I omit this as I use a chopper
- If using whole spices, roast them on low heat in a pan till fragrant, let cool and grind to a powder. I do this in a coffee mill used solely for spices.
- Now, you can do the rest in a pestle or mortar or a chopper, I use a chopper. The salt helps the grinding process if you're using a pestle and mortar. You want to get a smooth-ish paste. Place all the other ingredients in the chopper and chop till it forms a smooth paste. If you find it's too dry, add some fresh lime juice.
- Add the ground, dry ingredients and pulse to mix thoroughly.
- That’s it, store in a sterilised jar in the fridge, for up to 2 weeks.