This Thai Green Curry Paste recipe comes to us from our Cookly Ambassador Mendy from Thailand. For this recipe we recommend using a mortar and pestle to control the texture of your paste and release all flavors of your ingredients. Further below we share our recommendation for a Thai granite mortar and pestle.Print
This Thai Green Curry Paste recipe is from my grandmother and uses a traditional mortar and pestle, which helps extract the aroma oils of all herbs.
- 2 tbsp Lemongrass, thinly sliced (use the bottom part as it has more flavor)
- 1 tsp Galangal, finely chopped
- 1/2 tsp Kefir lime zest, finely chopped
- 1/4 cup Garlic, roughly chopped
- 3 tbsp Shallot, roughly chopped
- 1 Coriander root or 1 tbsp of coriander stems, finely chopped
- 10 small green hot chillies
- 1 tsp toasted coriander seed
- 1/2 tsp toasted cumin seeds
- 2 tsp turmeric, fresh or powdered
- 1/4 tsp roasted pepper seeds
- 1 tsp salt
- 1 tsp shrimp paste
- Pound all dried ingredients in a mortar and pestle: coriander seeds, cumin seeds and pepper, until powdered.
- Next add galangal, lemongrass, kefir zest and salt and continue pounding. The salt helps to absorb the liquid and avoids splashing.
- Once finely pounded, add coriander root or stems and Thai sweet basil. The sweet basil will boost the green colour of the paste.
- Add green chillies and turmeric. The main green color does come from the chillies. The turmeric will give it a yellow tone, but help preserve the color of the green curry paste when stored in the fridge.
- Lastly add shallots and continue pounding until you have got a firm paste. Refer to the photo to see the texture.
If you’re looking for cooking classes in Thailand that teach you how to make Thai Green Curry from scratch, click here.
Keywords: thai green curry paste
Our recommendation for a Thai granite mortar & pestle
Read our guide on how to choose a mortar and pestle here.