Serves 1
10 min
Thai Green Curry Paste
Recipe GLPRf4599ebddc5a1d
A vibrant, aromatic Thai curry paste made from fresh ginger, galangal, garlic, and green Thai chilies blended with warm spices and fragrant herbs. This versatile condiment brings authentic Thai flavor to soups, curries, and stir-fries. Best used fresh or refrigerated for up to one week.
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Ingredients
½ cup Fresh ginger, peeled and chopped
¼ cup Fresh galangal, peeled and chopped
12 Garlic cloves, peeled
1 tablespoon Palm sugar
1 teaspoon Ground cumin
1 teaspoon Ground coriander
4 Kaffir lime leaves
3 pieces Lemongrass, finely sliced
2 Green Thai chile peppers
Directions
Place the chopped ginger and galangal into a food processor. Pulse several times, pausing every few seconds to scrape down the sides of the bowl with a rubber spatula, until the mixture is finely chopped and well combined.
Add the peeled garlic cloves, palm sugar, ground cumin, ground coriander, kaffir lime leaves, sliced lemongrass, and green Thai chilies to the food processor.
Process all ingredients together until the mixture reaches a smooth, uniform paste consistency, scraping down the bowl as needed to ensure all ingredients are fully incorporated.
Use the curry paste immediately in your desired dish, or transfer to a clean sealed container. Store in the refrigerator for up to one week, or freeze for up to six months for later use.
