Ingredients

How to make it

  • Prepare the lemongrass: remove the tough outer leaves, cut off the bulb, thinly sliced the tender portions -- about two thirds of the stalk.
  • Place all ingredients in a food processor or blender. Process until a smooth paste is formed. If the mixture is too thick for the food processor, and a little bit of coconut milk.
  • To use the paste, fry it with a little coconut oil until fragrant. Then add coconut milk plus your meat, seafood and/or vegetables.
  • This can be stored in your refrigerator for up to two weeks.

Reviews & Comments 9

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  • AzulVives 4 months ago
    Green Curry in Thailand never contains Coriander. Green curry is my favourite dish but in Thailand its never served with Coriander leaves. With fresh Thai basil, yes, but not with Coriander. I would not eat it if it contained coriander leaves.
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  • sas 6 years ago
    I miss your recipes!!!!
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    " It was excellent "
    minitindel ate it and said...
    wow i love this ray thank you for sharing your secrets hahahahaha.youre awesome my friend ........
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    " It was excellent "
    waterlily ate it and said...
    I'll be making this today to cook up those lovely Thai pea eggplants I got! Thank you SO much!
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    " It was excellent "
    turtle66 ate it and said...
    Gr8t post....
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds good would use the soy sauce high 5 thanks
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    " It was excellent "
    lunasea ate it and said...
    Oh yeah, I love to make my own curry paste as well. Luckily have every ingredient on your list, including Thai basil growing in my herb garden. Sounds delicious, Ray sweetie - can't wait to try your version. Hugs, Vickie
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  • sas 8 years ago
    Ray it's 8:30 Sunday morning. I'm heading out the door to A Dong Asian Market for the ingredients. Hope it works over eggs. YUMMY!!!
    Have a beautiful, safe, happy Sunday.
    Sas
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    " It was excellent "
    elgab89 ate it and said...
    I love Thai curry! I have to admit I usually buy the store made sauce. Thank you for posting the recipe here, now I can make my own. Got my 5! P.S. Great tips on freezing the lemongrass and the galangal - didn't know that!
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