Thai Green Curry Paste
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
2 cups
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
OliveLover
Baton Rouge, 57