Thai Green Curry Paste
5.0
(1)
Active Time
20 minutes
Total Time
20 minutes
Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.
Ingredients
About 1 cup
Preparation
Step 1
Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
Step 2
DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.
Leave a Review
Reviews (1)
Back to TopI couldn't find all of the ingredients (Midwest USA), but subbed a few things and omitted others - and even though these types of reviews are really annoying, I just wanted to leave a note about the experience of making this curry paste. The aromatics and how they blend is so invigorating and exciting. I cook a lot, and exciting is not a word I throw around regularly (sometimes anxious or optimistic, but exciting?!). I couldn't wait to get this curry paste into some coconut milk and see what it could do (wonderful). I imagine it would be even better when made properly!
Anonymous
Bloomington, IN
5/5/2021
See Related Recipes and Cooking Tips
How to Make Thai Green Curry Paste from Scratch
DIY is worth it, but you can use a blender.
