Serves 2
20 min
Thai Green Curry Paste
Recipe GLPRf4d70ff4a4ea4e
A vibrant, aromatic Thai green curry paste made by blending fresh green chiles, lemongrass, garlic, galangal, and fragrant Thai basil with shrimp paste. This pungent condiment serves as the flavor foundation for green curry dishes and keeps well in the refrigerator or freezer for convenient use throughout the month.
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Ingredients
12 small green Thai chiles, stems removed
2 lemongrass stalks, bottom third only, tough outer layers removed, smashed and thinly sliced
2 shallots, coarsely chopped
8 small or 6 large garlic cloves, unpeeled
1 piece galangal (4 inches), peeled and thinly sliced
Zest of 1 makrut (Thai) lime
1 cup Thai basil leaves, loosely packed
1 Tbsp. chopped fingerroot in brine
2½ tsp. shrimp paste
½ cup water, plus more as needed
Directions
Place the green Thai chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, Thai basil, fingerroot, and shrimp paste into a blender.
Add ½ cup of water and blend on high speed, stopping occasionally to scrape down the sides of the blender with a rubber spatula.
If the mixture is too thick, add more water a tablespoon at a time, blending after each addition, until the paste reaches the consistency of thick salsa—spreadable but still chunky with texture.
Transfer the finished paste to an airtight container. Refrigerate for up to 5 days, or freeze for up to 2 months until ready to use in curry recipes.
