This is the homemade alternative to the store bought green Thai curry paste. Often the store bought versions contain some kind of shrimp or fish, but you can be lucky to find one without it.
This paste looks green, but when you cook it, it becomes a very pale green, almost beige colour in coconut milk curries. Nevertheless the taste is just like a green curry, without the colourants.
This batch makes a generous portion of about 300 ml (10 oz). For a coconut curry for 4 people I use about 150ml (5 oz) curry paste, depending on how much paste you like. Freeze the rest and use whenever you need it.
Makes 300 ml (10 oz)
Ingredients
- 5-8 small green chilies (as spicy as you like it)
- 5 garlic cloves
- 3 stalks lemongrass
- 2-3 thumbs of ginger
- 2 stalks of spring onion
- 1/4 yellow onion
- ½ green bell pepper
- 2-3 teaspoons galangal paste
- 3 teaspoons coriander seeds
- 3 teaspoons cumin
- 1 teaspoons mustard seeds
- Juice from 1 lime
What you will need
- Cutting board and knife
- Blender
- Tight lid storage jar
Instructions
- Take the outer layer of the lemongrass and garlic off. Roughly chop them.
- Chop the small green chilies. If you don’t wish to make the paste too hot, you can deseed the chilies. I chose to use 8 of the small hot chilies with the seeds. Use as many as you prefer, with or without seeds.
- Peel and chop the ginger, chop the spring onion and yellow onion. Deseed the green bell pepper and roughly chop it.
- Add all the ingredients to the blender with the galangal paste, coriander seeds, mustard seeds, cumin and lime juice. Blend until smooth.
- Refridgerate what you wanna use straight away, freeze the rest in portion sizes and take out as you need them.
Enjoy !
