How to Make Thai Green Curry Paste From Scratch

Thai green curry paste makes a distinctive and delicious meal when mixed with coconut milk and other ingredients. You can find green curry paste in the store but the difference in quality and freshness will impress you when you compare store-bought curry to homemade. Read on to learn how to make Thai green curry paste from scratch.

Difficulty: Moderate

Instructions

Things You'll Need:

• 10 fresh green chilis, finely chopped (keep seeds for extra heat, if desired)
• 2 tbsp. finely chopped lemongrass
• 1 tsp. ground coriander
• 1 small shallot, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp. galangal root (or ginger)
• 1 tsp. of freshly ground coriander seeds
• 1 tsp. of freshly ground caraway seeds
• A few ground peppercorns to taste
• 1 tsp. salt
• 1 tsp. Thai shrimp paste
• Mortar and pestle (for grinding and later, pounding)
• Blender if mortar and pestle are not available

1. Organize all of your ingredients. All the ingredients except for the Thai shrimp paste may be combined into one container. Keep the shrimp paste separate.

2. Gently heat a medium saucepan until surface is hot.

3. Open nearby windows to allow fresh air to circulate and distribute strong smells evenly. This will keep your house from smelling too strong.

4. Add all ingredients except shrimp paste to saucepan.

5. Stir fry for a few minutes.

6. Place contents of saucepan and the shrimp paste into mortar or blender. Pound or puree until smooth, adding tiny amounts of water if needed.

7. Store green curry paste in a plastic container with a tight-fitting lid.

Tips & Warnings

• Be careful not to touch your eyes after handling chilis. They will cause your eyes to burn and sting.