A simple recipe for Thai green curry paste made from scratch.
This recipe uses a mortar and pestle, but if you don't have one, you can also use a food processor. Store in the fridge for up to two weeks or freeze for up to three months.
This amount of curry paste will be enough to make two curries. Try a tofu and green bean curry, a chicken curry or eggplant curry.
Ingredients 9
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Method 5
Cut the into small pieces, thinly slice the white part, dice the , peel and chop , shred the . Finely slice the , removing the seeds if you want less heat.
Pound all ingredients together in the mortar and pestle by adding the ingredients in stages. The whole process takes about 15 minutes, so get into the zone.
Start by adding the and a pinch of to the mortar and pestle and pound for 1 minute. Add the and pound again for another minute. Add the and pound again, until everything resembles damp sand. Add the and pound again for another minute or until a green paste forms. Add the and pound for another minute, then add the and pound for 4-5 minutes. Finally add the and pound for 5 minutes. You're done!
Off the heat, add the to a small saucepan and scrape the paste into the cold pan, mixing well to combine. Then put the pan over medium heat and let the paste simmer in the oil for 15 minutes until rich in colour.
Allow to cool a little, then transfer to a jar, allow to cool completely. Store in the fridge for up to a week, or the freezer for up to a month.
Songkran Fa-A-Loon's tips
The reason for pounding all of the ingredients in a mortar and pestle is to breakdown the fibres and let natural oil come out. Start the harder ingredients such as galangal or lemongrass first as they will need longer to breakdown and form a paste.
If you're using a food processor to make the Thai green curry paste, start by adding the dry ingredients first and blitz until finely chopped. Then add the rice bran oil and blitz until a smooth paste.
