Prep 20 mins
Cook 0 mins
This is another from Keo's Thai Cuisine. Green curry paste is the hottest of the Thai curries. The shrimp paste is optional, so it can be served to those allergic to shellfish or kosher. If you use the salt and not the fish sauce, it becomes vegetarian. Do try to find the Thai gingers, called Kha and kra-chai, the greater and lesser gingers, as the usual stuff will not give you the same results. These and the kaffir lime leaves can be found frozen in your Asian market. And if you choose to de-seed the chilies for a milder paste, be sure to wear gloves to handle them. DH did not the first time he made this and the next day, had no feeling in his hands. He figured out what had happened when he touched his eye.
- 15 -20 fresh small thai green chili peppers
- 4 stalks fresh lemongrass, coarsely chopped
- 3 shallots, thinly sliced
- 1 garlic clove
- 1 tablespoon coarsely chopped ginger (Thai ginger, kha, greater ginger)
- 1 tablespoon coarsely chopped ginger (kra-chai, lesser ginger)
- 5 kaffir lime leaves, chopped
- 1⁄2 teaspoon chopped kaffir lime rind (can use regular or key lime rind)
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground caraway seed
- 1⁄2-1 tablespoon fish sauce or 1 teaspoon salt
- 1 tablespoon sugar (we use brown)
- 1⁄4 teaspoon shrimp paste (optional)
- 2 tablespoons oil
- Combine all the ingredients in a food processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.
- We have also found the paste freezes well, and keep for several years, in vacuum sealed bags. Put the paste into the bag, let it chill a little in the fridge and then seal the bag. When we need it, we pop the bag briefly in the microwave or let it sit on the counter for a few minutes, open the bag, chop out the amount we need and reseal the bag.