Green Thai Curry Paste

by MalaShenoy
It is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety.
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Votes: 1
Rating: 4
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Cuisine Thai
Prep Time 15 minutes
Servings
people
Ingredients
  • green chilies, roughly chopped - 4-6 medium
  • onions roughly chopped - 2
  • fresh ginger, peeled and grated - 2” piece
  • garlic cloves, crushed - 2
  • Small bunch of fresh coriander, stalks and roots attached -
  • lemongrass stalks, chopped - 2
  • kaffir lime leaves, torn into pieces(if unavailable, use the grated zest of 1 extra lime) - 8
  • galangal, peeled and chopped or 1 tbsp galangal powder - 1” piece
  • coriander seeds, crushed - 1 tbsp
  • Ground cumin - 1 tsp
  • black peppercorns, crushed - 1 tsp
  • Thai fish sauce or light soy sauce - 2 tsp
  • olive oil - 3 tbsp
Cuisine Thai
Prep Time 15 minutes
Servings
people
Ingredients
  • green chilies, roughly chopped - 4-6 medium
  • onions roughly chopped - 2
  • fresh ginger, peeled and grated - 2” piece
  • garlic cloves, crushed - 2
  • Small bunch of fresh coriander, stalks and roots attached -
  • lemongrass stalks, chopped - 2
  • kaffir lime leaves, torn into pieces(if unavailable, use the grated zest of 1 extra lime) - 8
  • galangal, peeled and chopped or 1 tbsp galangal powder - 1” piece
  • coriander seeds, crushed - 1 tbsp
  • Ground cumin - 1 tsp
  • black peppercorns, crushed - 1 tsp
  • Thai fish sauce or light soy sauce - 2 tsp
  • olive oil - 3 tbsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash the coriander leaves and lemon grass stalks well.
  2. In a pan dry roast the whole jeera, dhania and black peppercorns for 2-3 minutes.
  3. Place all of the ingredients in a food processor/mixer and grind to a fine paste.
  4. Use straight away or store in a jar in the fridge for up to 3 weeks.
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