Ingredients:
Spices:
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp white peppercorns
Aromatics:
- 15-20 small green Thai chilies or serrano peppers (adjust for heat preference)
- 6-8 cloves garlic, peeled
- 2 stalks lemongrass, trimmed, tough outer layers removed, finely chopped
- 1-inch piece fresh ginger (or galangal), peeled and grated
- 1 tablespoon shrimp paste (belacan)
Herbs:
- Large handful fresh cilantro (coriander), including stems and roots
- 15 Thai basil leaves (or regular basil if unavailable)
- Zest of 1 lime
Other:
- 1 tsp coarse salt
- 2-3 tbsp water (to aid blending)
Equipment:
- Mortar and pestle (most authentic way!)
- Small food processor or blender
Instructions:
Toast the spices:
- In a dry skillet over medium heat, lightly toast the coriander, cumin, and peppercorns until fragrant (about 1-2 minutes).
- Remove from heat. This step is optional but enhances flavor.
Grind spices:
- If you toasted the spices, use the mortar and pestle or spice grinder to grind them into a fine powder.
Prep aromatics:
- Roughly chop the chilies (deseed for less heat).
- Smash the garlic cloves.
- Prepare the lemongrass, and finely grate the ginger/galangal.
Pound or Blend:
- Mortar and pestle: Add garlic and salt to the mortar and pestle and pound into a paste. Next, add chilies and pound. Gradually add remaining ingredients, pounding in portions until you achieve a somewhat coarse paste. Add small amounts of water as needed, but aim for a slightly chunky texture.
- Food processor: Add all ingredients (including water). Blitz in short pulses until a coarse paste forms. Be careful not to over-process into a smooth liquid.
Storage:
- Store in an airtight container in the refrigerator for up to two weeks.
- You can also freeze the paste in an ice cube tray or small portions for easy use.
How to use your Thai Green Curry Paste:
- Sauté 2-3 tablespoons of the paste in a bit of oil to release the flavors.
- Add coconut milk, your choice of protein (chicken, tofu, seafood), and vegetables like eggplant, snow peas, and peppers.
- Simmer until everything is cooked through and the sauce has thickened.
- Season with fish sauce, a squeeze of lime, and a touch of sugar for balance if needed.
- Garnish with fresh Thai basil leaves.
Tips:
- Adjust the amount of chilis depending on your spice tolerance.
- If you can’t find shrimp paste, substitute with a bit of fish sauce.
- Lemongrass and galangal are essential. If you have to substitute ginger for galangal, it won’t be a 100% authentic flavor, but still delicious.
- This recipe is designed to be a base. Feel free to experiment with additional ingredients like shallots or kaffir lime leaves for extra depth.
