Thai Green Curry Paste
Recipe GLPR233421d068afd1
A vibrant, aromatic green curry paste made from toasted whole spices, fresh herbs, and bright green chilies. This authentic Thai condiment is pounded into a smooth paste and used as the flavor base for curries, soups, and stir-fries. Highly fragrant and boldly flavored, this homemade paste delivers the complex, zesty character of traditional Thai cuisine.
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Ingredients
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
½ teaspoon White peppercorns
20 grams Fresh lemongrass, finely minced
16 grams Fresh galangal, finely minced
2 grams Kaffir lime leaves, finely minced
6 grams Fresh cilantro roots, finely minced
18 grams Fresh green chili peppers, seeds removed and finely minced
2 teaspoons Sea salt
50 grams Shallots, finely minced
24 grams Garlic, finely minced
6 grams Fresh Thai basil, finely minced
Directions
Place the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over high heat. Toast them continuously, stirring often, for 2-3 minutes until the spices become deeply fragrant and release their essential oils. Be careful not to burn them.
Transfer the toasted spices to a mortar and pestle or spice grinder. Grind them thoroughly into a fine powder. If using a mortar and pestle, pour the ground spices into a small bowl and set aside.
Add the minced lemongrass, galangal, kaffir lime leaves, cilantro roots, green chilies, and salt to a mortar. Using the pestle, pound and massage these ingredients together for 3-5 minutes until they begin to break down and form the beginnings of a paste. (For very large batches, a small food processor may be used, though the paste is best made by hand with a mortar and pestle.)
Add the reserved ground spice mixture to the mortar. Continue pounding vigorously for another 2-3 minutes until the mixture becomes noticeably smoother and more uniform in texture.
Add the minced shallots, garlic, and Thai basil to the mortar. Pound and work the mixture for another 3-5 minutes, scraping the sides of the mortar frequently, until you achieve a smooth, cohesive paste with no large chunks remaining.
Use the curry paste immediately in your desired recipes, or divide it into ice cube trays or airtight containers and freeze for future use. Frozen curry paste will keep for up to three months.
