How to Make Thai Green Curry Paste Recipe: Thai Food

Green curry is used in many Thai dishes, it is spicy and delicious and gives you a nice warm feeling inside. I like to make this in larger batches and keep in a glass jar in my refrigerator.

I hope you enjoy making and eating Thai food as much as I do. Happy cooking!

♥♥♥ Namfon ♥♥♥

Suggested items for making green curry paste

• 8 Inch Stone Granite Mortar and Pestle
• McCormick Gourmet Coriander Seed (0.87 oz)
• Whole Cumin Seed Tin

Green Curry Paste
(Nam Prik Gaeng Khiawan) น้ำพริกแกงเขียวหวาน

Serves 2
Prep Time: 30 minutes
Flavors: Spicy!

Dried Ingredients:

• 1 teaspoon coriander seeds, roasted until brown
• 1/4 teaspoon cumin seeds, roasted until brown
• 1/4 teaspoon black peppercorns
• 1/2 teaspoon salt

Fresh Ingredients:

• 2 teaspoon garlic, crushed and chopped
• 1 teaspoon ginza (Thai ginger) or ginger, skin removed and chopped
• 1/2 teaspoon lime peel, chopped
• 2 tablespoon lemongrass, lower 1/3rd crushed and chopped
• 1 tablespoon shallots, crushed and chopped
• 1 teaspoon coriander root, chopped
• 30 sweet basil leaves
• 20 small green Thai chilies

Preparation

1. Place the coriander seeds in the mortar.
2. Place the cumin seeds in the mortar.
3. Place the black peppercorns in the mortar.
4. Place the salt in the mortar.
5. Grind and pound the dry ingredients into a powder with the pestle.
6. Smash and peel the garlic cloves.
7. Thinly chop the garlic cloves.
8. Remove the skin from the ginza.
9. Thinly chop the ginza.
10. Crush and remove the skin from each shallots.
11. Thinly chop the shallots.
12. Finely slice the skin of the lime.
13. Thinly chop the lime skin.
14. Crush the lemongrass with a knife or roller at the base.
15. Thinly chop the lemongrass.
16. Remove the stems from each of the chilies
17. Place the chilies in the mortar.
18. Remove basil leaves from their stems.
19. Place the basil leaves in the mortar.
20. Add the lemongrass to the mortar.
21. Add the shallots to the mortar.
22. Add the ginza to the mortar.
23. Add the garlic to the mortar.
24. Add the coriander root to the mortar.
25. Add the lime peel to the mortar.
26. Pound until all the ingredients are smooth and the same consistency, no chunks.
27. Bring a medium saucepan to medium heat and add oil.
28. Carefully add the curry paste to the saucepan.
29. Cook for 1 minute. Remove pan from heat and allow to cool.
30. Spoon the paste into a sealed jar.

If you choose to skip the traditional mortar and pestle by using a blender or food processor. Put all the dry spices and salt into the blender, blend them into a powder, and then add all the rest of the ingredients together with 2 tablespoons of water. Blend for 3 to 5 minutes.

[image-panel][image-panel-img title=”Step 1″][/image-panel-img][image-panel-txt]Place the coriander seeds in the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 2″][/image-panel-img][image-panel-txt]Place the cumin seeds in the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 3″][/image-panel-img][image-panel-txt]Place the black peppercorns in the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 4″][/image-panel-img][image-panel-txt]Place the salt in the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 5″][/image-panel-img][image-panel-txt]Grind and pound the dry ingredients into a powder with the pestle.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=””][/image-panel-img][image-panel-txt]Continue until the mixture is a powder.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 6″][/image-panel-img][image-panel-txt]Smash and peel the garlic cloves.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 7″][/image-panel-img][image-panel-txt]Thinly chop the garlic cloves.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 8″][/image-panel-img][image-panel-txt]Remove the skin from the ginza.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 9″][/image-panel-img][image-panel-txt]Thinly chop the ginza.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 10″][/image-panel-img][image-panel-txt]Crush and remove the skin from each shallots.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 11″][/image-panel-img][image-panel-txt]Thinly chop the shallots.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 12″][/image-panel-img][image-panel-txt]Finely slice the skin of the lime.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 13″][/image-panel-img][image-panel-txt]Thinly chop the lime skin.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 14″][/image-panel-img][image-panel-txt]Crush the lemongrass with a knife or roller at the base.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 15″][/image-panel-img][image-panel-txt]Thinly chop the lemongrass.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 16″][/image-panel-img][image-panel-txt]Remove the stems from each of the chilies.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 17″][/image-panel-img][image-panel-txt]Place the chilies in the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 18″][/image-panel-img][image-panel-txt]Remove the basil leaves from their stems.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 19″][/image-panel-img][image-panel-txt]Place the basil leaves in the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 20″][/image-panel-img][image-panel-txt]Add the lemongrass to the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 21″][/image-panel-img][image-panel-txt]Add the shallots to the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 22″][/image-panel-img][image-panel-txt]Add the ginza to the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 23″][/image-panel-img][image-panel-txt]Add the garlic to the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 24″][/image-panel-img][image-panel-txt]Add the coriander root to the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 25″][/image-panel-img][image-panel-txt]Add the lime peel to the mortar.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 26″][/image-panel-img][image-panel-txt]Pound all the ingredients.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=””][/image-panel-img][image-panel-txt]Pound until all the ingredients are smooth and the same consistency, no chunks.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 27″][/image-panel-img][image-panel-txt]Bring a medium saucepan to medium heat and add the oil.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 28″][/image-panel-img][image-panel-txt]Carefully add the curry paste to the saucepan.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title title=”Step 29″][/image-panel-img][image-panel-txt]Cook for 1 minute. Remove pan from heat and allow to cool.[/image-panel-txt][/image-panel]

[image-panel][image-panel-img title=”Step 30″][/image-panel-img][image-panel-txt]Spoon the paste into a sealed jar.[/image-panel-txt][/image-panel]