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Writer's pictureThe Rasoi Recipes

Thai Green Curry Paste

Prep and Making time: 10-15 mins.


Ingredients:

¼ cup Fresh Thai Basil Packed

½ cup Fresh Coriander + 1 tbsp Stalks Chopped

8 Kaffir Lime Leaves Roughly Torn

4 Stalks of Lemongrass Roughly Chopped

2 Shallot Roughly Chopped

6-8 Bird’s Eye Green Chillies Chopped

1½-inch piece of Galangal Peeled and Sliced

1-inch piece of Ginger Peeled and Sliced

1-inch piece of Fresh Turmeric or ½ tsp Turmeric Powder

4 Cloves Garlic (If small, 6 Cloves)

1 Juice of Lime

3 tsp Vegetarian Fish Sauce or Light Soy Sauce

1½ tsp White Miso Paste or Thai Golden Mountain Sauce

1 tbsp Coriander Seeds

½ tbsp Cumin Seeds

1 tsp White Peppercorns or ½ tsp Ground White Pepper (or Black Pepper)

1 tsp Brown Sugar (Demerara)

4-5 tbsp Coconut Milk


Method:

  1. Toast the dry spices in a frying pan over medium heat for 2-3 minutes and transfer to a bowl to cool.

  2. Place all ingredients in a food processor and blend well to form a smooth paste.


Tips:

  • For lemongrass, slice off the top green stalks and bottom nub and peel away a few layers until you reach the tender inner white core. Smash down the lemongrass with a rolling pin to release more aroma.

  • For galangal, with a sharp knife and cut off any hard knobs, thinly slice or chop the galangal for the immersion blender.

  • When the curry paste is done, taste just a tiny amount because it will be spicy! Add more salt, as needed, as it should taste salty.

  • Use a high-powered blender with a small-capacity blender.


NB:

Use immediately or store in a jar in the fridge for up to 3 weeks.



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