You can find Thai Green Curry Paste in ethnic shops and even on amazon, but nothing beats a freshly made curry paste. It keeps well and can be easily added to your favorite curries.
Thai Green Curry is a classic and one of our favorite meals. We make either Green, Red, or Yellow Thai Curries at least once a week.
If you have ever tried making it at home, most likely you have used store-bought paste, as I did for years! But have you ever considered making it from scratch?
The result truly pays off, as the aromas you get while making it have nothing to do with the one you get from store-bought.
You need a variety of ingredients easily found in ethnic shops. Some dry and some fresh.
An essential ingredient is the Galangal root, also called Thai Ginger. I thought it was hard to get until I asked for it at China Town.
It has a unique aroma that I had never felt before, and it is hard to find in store-bought curry.
If you can’t find it, don’t worry, try regular Ginger, and you will get a delicious Thai Green Curry paste as well, but I am sure that you will be able to find Galangal if you live in a city with a decently sourced China Town.
Grind the dry spices separately in a coffee grinder, immersion blender or mortar and pestle to make sure they are fine.
Then add the rest of the ingredients and blend until you have a thick and smooth paste.
Hint: If using a jug blender, you will need to add a little liquid to get it to blend, if you are using the curry paste right away, you can add some of the coconut milk from the recipe.
If you want to make a whole bunch, it will freeze well, but don't try grinding the ingredients using a mortar and pestle because it'll take you a long time. So, for big batches, I'd opt for either an immersion blender or a food processor.
How to use your Curry
Now that you have made your Homemade Curry, you should be super proud! You are ready to use it in a magnificent dish! See below how to make:
The perfect Veggie Thai Green Curry, including tips, replacements, and of course, don't forget to pair it with aromatic Jasmine Rice. If you like to add some extra protein, I recommend this simple Crispy Tofu Recipe.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: How to Make Thai Green Curry Paste
- 1 teaspoon sea salt not necessary, as you can adjust salt when cooking your curry
- 3 green large chilies or 15 Thai chilies
- 15 Thai basil leaves or regular basil, julienned
- 3 tablespoons lemongrass thinly sliced, bottom part only
- 1 tablespoon galangal finely chopped
- 2 teaspoon lime zest
- 2 teaspoon cilantro roots finely chopped
- 4 tablespoons shallots finely chopped
- 5 garlic cloves finely chopped
- 1 tablespoon maple syrup or organic palm sugar
- Grind the dry spices separately in a coffee grinder, immersion blender or mortar and pestle to make sure they are fine.
- Then add the rest of the ingredients and blend until you have a thick and smooth paste.
- If using a jug blender, you will need to add a little liquid to get it to blend, so if you're making green curry, if you are using the curry paste right away, you can add some of the coconut milk from the recipe.
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