Thai Green Curry Paste
Thai green curry paste is made from a combination of green chilis and spices. It’s more fragrant than yellow curry paste and milder than red. It’s a yummy addition to many recipes.
Servings: 2 cups
- 3 ounces Serrano of Green Cayenne chili
- 1 1/2 ounces Birds Eye Chili
- 1 lemongrass stick
- 1 shallot
- 8 cloves garlic
- 2 kaffir limes rind only
- 1 ounce galangal
- 1/2 ounce turmeric root 2-inch piece
- 3 tablespoons shrimp paste
- 1/3 cup water
Trim stems from chilis and coarsely chop.
Trim dried green tops from lemongrass and use thicker white part to the root end. Chop into 1 inch pieces.
Peel shallot and garlic. Coarsely chop shallot.
Use a spoon and scrape skin from galangal and turmeric root. Cut into 1-inch pieces.
Transfer all ingredients except water into food processor. Pulse several times to break everything down. Scrape sides and add water. Blitz until a paste forms and everything has been processed (about 2 minutes). Add more water if needed (See Note 1).
Store in airtight container and refrigerate up to 5 days or freeze for later use.
- If it's too loose/watery at end, transfer paste to sieve and drain, pressing to extract excess liquid.
- Adapted from Sujet Saenkham's, Spice I Am.
Calories: 165kcal | Carbohydrates: 21g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 257mg | Sodium: 805mg | Potassium: 378mg | Fiber: 5g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 95mg | Calcium: 150mg | Iron: 3mg