Thai green curry paste is such a useful paste that it is must to be had in your kitchen. It is very versatile in nature and once added to recipes, it gives a wonderful flavorsome taste. In Thai dishes, this paste plays a great role, especially it is added to seafood, vegetables, noodles, tofu which gives sumptuous taste.
It is very versatile in nature and once added to recipes, it gives a wonderful flavorsome taste.
- 1 stalk Lemongrass minced
- 4 to 5 cloves Garlic
- 3 Thai green chilies sliced
- 1 Shallot sliced
- 1 thumb size Galangal grated
- ½ cup Fresh Basil
- ½ teaspoon Ground cumin
- ½ cup Cilantro leaves and stems chopped
- ½ teaspoon Ground white pepper
- 3 tablespoon Fish sauce
- ½ teaspoon Ground coriander
- 1 teaspoon Shrimp paste
- 8 Kaffir Lime Leaves torn into pieces
- 2 tablespoon Lime juice
- 4 tablespoon Coconut milk
- 1 teaspoon Brown sugar
In a blender, process all the ingredients well to form a fragrant smooth paste.
Once done, take it out from the blender and adjust the seasoning by tasting.
If you want more heat, then add more chilies.
Your curry paste is ready to be used. Even you can bottle up and keep in the refrigerator for up to 1 week.
It’s an aromatic homemade base, perfect for seasoning your curries. Even you can use in soups and marinates. I personally love it with prawn and chicken so when I make it, I make in tons and freeze half for later.