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    You are in: Home / Recipes / Thai Green Curry Paste Recipe
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    Thai Green Curry Paste

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    OliveLover's Note:

    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.

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    1. 1
      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.
    2. 2
      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.

    Ratings & Reviews:


    Nutritional Facts for Thai Green Curry Paste

    Serving Size: 1 (816 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 326.8
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 376.8 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 6.1 g
    Sugars 23.8 g
    Protein 8.4 g

    The following items or measurements are not included:

    fresh lemongrass

    kaffir lime leaves

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