Thai Green Curry Paste Recipe | Kitchenstagram
Discover the essence of Thai Cuisine with this homemade Thai Green Curry Paste or Prik Gaeng Keow Waan recipe. Green curry, a beloved classic in Thai restaurants worldwide, becomes truly exceptional when you make the paste from scratch. While store-bought versions are convenient, nothing compares to the vibrant flavours and aromatic freshness of your own blend.
Crafting your own green curry paste is a game-changer. It’s super easy to prepare and allows you to control the spiciness and enhance the fragrant, signature green colour of the dish. Unlike jarred pastes, homemade versions offer a deeper, more intense flavour, thanks to the fresh ingredients you use and enjoy the peace of mind knowing there is no preservative or chemicals. Plus, it’s more economical than buying pre-made paste. Traditionally, this paste is prepared in a stone mortar and pestle, but modern blenders work just as well- aim for a fine, smooth consistency.
Using fresh ingredients is key, as they ensure that each flavour shines through, making a noticeable difference in your curry. After making the paste, taste it adjust the balance. If it needs more saltiness, add additional fish sauce. For extra heat, incorporate more chilies.
Ingredients needed for Thai Green Curry paste:
Spices: Whole coriander seeds, cumin seeds and white peppercorns are used to add depth and complexity to the curry paste. These spices should be freshly ground for the best flavour.
Green chilies: The vibrant green color of Thai green curry comes from the chilies. These chilies can bring a significant kick to your curry. For a very mild curry use less Thai chilies.
Makrut Lime peel: Also known as kaffir lime zest, this ingredient adds a distinct citrusy aroma to the curry. If makrut limes are unavailable, you can substitute with zest of a regular lime. Alternatively, if you can find makrut lime leaves, add a few more to the curry for a similar effect.
Shallots: Shallots add sweetness and depth to the paste.
Garlic: Garlic is essential for its pungent and savory notes.
Coarse Salt: Salt is crucial for seasoning.
Galangal: Galangals unique flavour is crucial for achieving an authentic green curry.
Lemongrass: Fresh lemongrass is indispensable in green curry paste. Peel the tough outer layer to expose the tender, white stem. Use the lower part of the stem as it is the most flavourful part.
Cilantro/ Coriander roots: Traditional Thai curry paste relies heavily on Coriander/cilantro roots, which impart a strong , earthy flavour. Since these roots are prized in Thai cooking, using cilantro leaves can be a practical substitute.
Fermented Shrimp paste: Fermented shrimp paste is a key component in Southeast Asian Cuisine and essential in Thai Green Curry paste. It provides a deep umami flavour that forms the best of the curry’s complex taste profile.
Storage Tips:
To store curry paste, it’s best to use it right away for the freshest flavour. If you need to keep it longer, store it in an airtight container in the fridge for up to 2 days. For extended storage, freeze it. Curry paste can stay good in the freezer for up to 1 month.
For convenience, freeze the paste in portions based on how much you’ll use for a batch of curry. Alternatively, freeze it in an ice cube tray to create small, easy-to-use blocks. This way, you can quickly grab the amount need without thawing a large portion.
Ingredients:
6 pcs. Shallots, chopped
6 pcs. Garlic clove
15-20 pcs. Green chilies
1 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1 tsp White peppercorn
1 stalk of Lemongrass
15 gm Galangal
2 tsp Lime peel
4-5 pcs. Cilantro roots with stem, cleaned
1 tsp Fermented Shrimp paste
1 tsp Coarse Salt
Preparation:
- Step 1: Toast the coriander seeds and cumin seeds until fragrant. Grind the coriander seeds, cumin seeds and white peppercorn into a fine powder.
- Step 2: Next use back of your knife to bash the lemongrass and remove the tough outer layers of lemongrass and cut off the bulb. Then thinly slice the fleshier, tender part of the lemongrass and add them in the blender jar.
- Step 3: Then roughly chop the shallots and add them in the blender jar.
- Step 4: Chop the cilantro roots and add in the blender jar.
- Step 5: Then peel and chop the galangal and add them in the blender jar.
- Step 6: Add garlic, green chilies, lime peel, shrimp paste and salt in the blender jar.
- Step 7: Now blend with a little water until you get a smooth paste.
- Step 8: Transfer the Thai Green Curry Paste in an airtight container and store in the fridge for up to 2 days. The paste can also be frozen for one months.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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