Thai Green Curry Paste Gone Greener!

Submitted by Girl from India

"This is a paste I like to make the day before I am making Thai food (which is quite often) I love Thai cuisine! Yield is between 3/4th cup to 1 cup."

 

• Ready In: 15mins
• Ingredients: 16
• Yields: 1 cup

ingredients

• 10 -12 hot green chili peppers (small and hot)
• 1⁄2 onion, chopped
• 1 tablespoon garlic, chopped
• 1⁄2 inch ginger
• 2 stalks lemongrass (only the lower part and not the grass like leaves)
• 2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
• 1⁄2 teaspoon fresh lemon rind
• 4 tablespoons coriander leaves
• 3 tablespoons fresh spinach leaves (optional)
• 2 tablespoons fresh fenugreek leaves (optional)
• 1 tablespoon mint leaf (optional)
• 1⁄2 teaspoon salt
• 1 tablespoon vinegar
• 15 black peppercorns
• 1 tablespoon coriander seed
• 1 tablespoon cumin seed

directions

1. In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
2. Do not allow to brown.
3. Cool and grind with the rest of the ingredients in a blender.
4. Store refrigerated for a week.

Reviews

[daisy M]

It was quite authentic, I should say... Next time I will reduce the kaffir lime leaves to 1. It is quite potent...Thanks for the recipe.

 

[French Tart]

Excellent - now I don't have to buy my green curry paste! I had nearly all of the ingredients on hand - and it was very easy to whizz it all up together. Made for Tag a Green Thai Curry recipe Autumn 2007 in the Asian forum, and now I am armed to make some lovely green curry recipes. Thanks! FT:-)