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.
Nevertheless this version is fresh and you can be sure to have a fully vegan, healthy, green curry paste, you will know is without preservatives and colourant.
One thing I find odd though - this paste looks green, but when you cook with it, it becomes this very light green, kinda beige colour, specially in coconut milk. Nevertheless the taste is like a green curry, and tastes better than the store bough version.
When I come to think of it, the store bought version is SO green is kinda scary, wonder what they put in it ???
But don't worry, when you make it yourself you know it's only the good stuff, no chemicals !
This batch makes a generous portion of about 300 ml (10 oz).
For a recipe for 4 people I use about 150ml (5 oz) or more of this paste, so it will last for about 2 times of cooking, depending on how much paste you like. It will also stay good in the fridge for a longer period of time, if the storage jar is proper sterilized, since the chilies preserve it naturally.
You can use the paste in the Vegan Red Thai Coconut Curry, but substitute the red curry paste with the green. Or you can use it in the Rice Noodle Coconut Green Curry Soup or the Vegan Lao Laab / Larb.
But, you might be thinking that all of these ingredients are hard to buy in such small amounts. Usually the supermarket would sell them in bulk, so you'd have get much more lemongrass and other ingredients than needed.
Don't worry, you can also try and make my Vegan Red Thai Curry Paste at the same time. You can also make bigger portion of both the pastes and freeze them in the sizes you want for next time. No more food waste and goodbye store bought chemical Thai paste.
Makes 300 ml (10 oz)
- 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
- Tight lid storage jar
- 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.
- Store in a sterilized tight lid glass container. I sterilize my glass jar by pouring on a lot on boiling water over the jar and lid in the sink, and let it stand there full of boiling water for a while. Be careful not to burn yourself while emptying it for boiling water. Let dry completely and put in the red curry paste.
The paste can also be frozen down in portion sizes, simply just take a frozen cube of paste and add it to your wok next time. easy peasy.