Original Post: https://www.evolvingtable.com/green-curry-paste/
Thai Green Curry Paste Recipe
It is so simple to make your own Thai Green Curry Paste at home with a few fresh ingredients. It's so quick and easy to throw cilantro, lemongrass, chili peppers, ginger, garlic, and a few other things into your food processor.
Servings: 5 servings
Ingredients
- ½ cup cilantro packed
- 2-3 lemongrass 15 inches total
- 2-5 chili peppers Thai, Serrano, or jalapeño
- 1 Tbsp. ginger paste
- 4 cloves garlic crushed
- 1 tsp. turmeric ground
- ½ tsp. coriander ground
- 1 tsp. lime juice freshly squeezed
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 1 Tbsp. oil olive or avocado
- 1-3 Tbsp. water
- 1 Tbsp. sugar optional
Instructions
- Coarsely chop the cilantro and lemongrass. Seed and finely chop the peppers.
- Add all of the ingredients to the bowl of a small food processor or high speed blender.
- Pulse 5-10 times to incorporate the ingredients. Process for 1-2 minutes, or until a thick paste forms. Make sure to scrape down the sides of the bowl every 15-20 seconds. Add additional water if needed.
Notes
- This recipe will make roughly 1/3 cup of green curry paste. This is enough for one batch of a typical Thai green curry recipe.
- Nutritional information is calculated for 1 tablespoon of curry paste and without added sugar.
Meal Prep and Storage
- How to store: Homemade curry paste can be prepared and stored in an airtight container in the refrigerator for up to 1-2 weeks. Over time, the ingredients will lose their potency and become darker, so it's best to use it within a few days after making it.
- How to freeze: You can make a double or triple batch and freeze some later. To do this, place 1-2 tablespoons into ice cube trays, freeze, and then transfer to a freezer-safe Ziploc bag or container for up to 1-2 years.
Nutrition
Calories: 40kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
