Green Curry Paste
From shine 15 years ago
- - to make
- Serves 12
If you don't want to make this paste, it's available in most Asian markets, and some better stocked grocery stores. This is an incredibly flavorful Thai staple -- I prefer to make my own, as it is much better than what is in the store, and I can adjust the flavors to my liking. Read more But the leftover stocks of lemongrass in the freezer for storing until you're ready to use them. Same with any extra galangal that you may have. This recipe comes courtesy of about.com. I went through several recipes for Green curry paste, and this is the best I I found, and subsequently adapted it as my own with a few tweaks ;-) See less
Ingredients
- • 1 stalk lemongrass (for complete instructions, see below) shopping list
- • 2 Tbsp. corriander seeds, toasted and pounded with pestle & mortar (or ground in a coffee grinder) shopping list
- • 2 Tbsp. fish sauce (available at Asian grocers), or Vegetarian fish sauce (available at Vietnamese stores), OR soy sauce shopping list
- • 1 tsp. shrimp paste (if vegetarian, substitute one additional Tbsp. vegetarian fish sauce) shopping list
- • 1 tsp. palm sugar shopping list
- • 1-2 green chillies, seeded (or seeds left in if you like it very hot) shopping list
- • 3 cloves garlic shopping list
- • 1 thumb-size piece of galangal (or ginger), peeled and sliced shopping list
- • 3-4 kaffir lime leaves, fresh or frozen (look for these in the freezer at your Asian grocer) shopping list
- • 1 cup fresh coriander (cilantro), include both leaves and stems shopping list
- • 1 tsp. dark soy sauce shopping list
- • 1 cup Thai basil shopping list
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.
The Rating
Reviewed by 7 people-
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!
elgab89
in Toronto loved it
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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
lunasea
in Orlando loved it
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sounds good would use the soy sauce high 5 thanks
momo_55grandma
in Mountianview loved it
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