Homemade Thai Green Curry Paste

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This is my Homemade Thai Green Curry Paste, made from compliant ingredients and free of sugar and seed oils. It tastes quite different to store bought and much spicier. I always use the Maesri brand of curry pastes and have always been happy with them, but wanted to try making my own Homemade Thai Green Curry Paste as well as creating an option for the purists out there. I have to say I was very pleased with the results.

This recipe gives you 4 large tablespoons of Homemade Thai Green Curry Paste which is good for 2 or 4 recipes depending on how hot you like your curry. I use 2 tablespoons in one recipe of Thai green curry, but if you don’t like it very hot I would reduce that down to 1 tablespoon.

Your leftover Homemade Thai Green Curry Paste can be stored in the freezer for when you want to make Thai green curry again. I just store in snack size zip lock bags with the air pushed out.

This Homemade Thai Green Curry Paste is done with a mortar and pestle and finished in a food chopper or processor. You can do the whole thing in the mortar and pestle but you will need quite a large one to grind the paste fine enough and it will take a LONG time to get it all done. Test out this Homemade Thai Green Curry Paste with my Thai Green Curry Chicken!

 

Homemade Thai Green Curry Paste – Makes approximately 4 tablespoons

 

1 tbsp coriander seeds

1 tbsp cumin seeds

½ tsp black peppercorns

1 tbsp salt

¼ tsp turmeric

12 Thai green chillies (small green chillies)

2 tbsp (35g) ginger root, chopped

12 garlic cloves, chopped

1 tsp shrimp paste

4 kaffir lime leaves, torn

2 lemongrass stalks, outer leaves removed and roughly chopped

4cm of fresh coriander stems, roughly chopped

4 medium shallots, roughly chopped

 

Toast coriander seeds, cumin seeds and peppercorns in a frying pan over low heat, tossing or stirring frequently. You want the aroma of the spices to come out nicely before you take them off the heat. Allow spices to cool off for about 5 minutes. Add to mortar and grind. Add salt and turmeric and grind.

Add Thai green chillies to mortar and pound and grind with the pestle. Add lemongrass, ginger and garlic and do the same. Add shrimp paste and grind through. Add kaffir lime leaves and do the same. Finally add coriander and shallots, pound and grind.

It doesn’t matter if it’s not all completely ground to a paste if you’re going to give it a blitz. Add paste to food chopper or processor and blitz to get a fine paste. This will probably take a few minutes. Add your Thai green curry paste to your curry or store in the freezer for future use.

Nutritional Info:

Cals – 36

Fat – 0.7g

Protein – 1.6g

Total Carbs – 7g

Fibre – 1.3g

Sugars – 1.3g

Net Carbs – 5.7g