Homemade Thai Green Curry Paste Recipe
Make authentic Homemade Thai Green Curry Paste (Prik Gaeng Khiao Waan) from scratch using my easy recipe. It comes together in under 15 minutes using simple ingredients.
Servings: 8 people
Ingredients
- 2 teaspoons whole coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon whole black peppercorns
- 6-8 shallots peeled, or use ½cup chopped red onions if shallots are not available
- 3-4 cloves of garlic peeled
- ¼ cup coriander stem and leaves tightly packed, use coriander roots as well if they are available.
- 3-4 Thai bird's eye green chilies or any other spicy green chilies, stalks removed
- 1 inch piece galangal peeled, or use ginger
- 2 lemongrass stalks trimmed and finely chopped
- 1 kaffir lime leaf chopped
- 1 teaspoon dried shrimp
- 8-10 Thai basil leaves
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
- Add coriander seeds, cumin seeds, and black peppercorns to a skillet and dry roast until slightly fragrant and browned, stirring continuously.
- Remove the pan from heat and let the spices cool down for 5 minutes.
- Transfer the roasted and cooled spices to a powerful blender or a food processor along with the remaining ingredients.
- Blend to make a fine paste, scraping down the sides as you go.
- Add 2-3 tablespoons of water as required to help it blend (you may not need any water as the herbs and chilis have moisture).
- Use immediately or refrigerate for up to 2 weeks, or freeze for up to 3 months.
Video
Notes
If shallots are not available, then replace them with chopped red onions
Thai bird’s eye chilies can be replaced with any spicy green chiles (serrano, jalapeno, green cayenne peppers, etc) and galangal can be replaced with ginger.
You can decrease or increase the green chilies as per your liking. I like moderately hot paste, so used 3-4 Thai green chilies.
To make this vegan, replace fish sauce and dried shrimp with 1 tablespoon of dark soya sauce.
Try to make the paste as fine as possible.
When your curry paste is made, do a taste check if everything is balanced. Add more fish sauce and soy sauce for a saltier paste. Add more chilies if you like your curries spicier.
Add some freshly squeezed lime juice for a lightly tangy taste.
Nutrition
Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Cholesterol: 7mg | Sodium: 431mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 5.1mg | Calcium: 17mg | Iron: 0.6mg
