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Thai green curry paste

  • 4 Fresh Green Chilis, seeded and chopped
  • 2 Shallots, chopped
  • 2 Lemongrass Stems, trimmed and minced
  • 30 g Galangal, grated
  • 5 Garlic Cloves, chopped
  • 2 1/2 t Dried Shrimp Paste
  • 2 t Lime Zest, grated
  • 1 t Coriander Seed, ground
  • 1 t Cumin Seed, ground
  • 1/4 t White Peppercorn, ground
  • 1/4 t Dried Turmeric Root, ground
  • 2 T Fresh Coriander Root/Stem
  • Fresh Coriander Leaves

Substitute ginger and additional 1 t lime zest for galangal.

Blend ingredients until smooth.

If necessary, add 2-3 T water as you blend.

Refrigerate up to 2 days or freeze up to 1 month.

  1. Maehashi, Nagi. "Thai Green Curry Paste recipe." RecipeTin Eats. 15 February 2019. ↩