Green Curry Paste
Serving Size: 8 ounces
DESCRIPTION
This green curry paste is easy to make at home with just a few fresh ingredients. It’s so fragrant and vibrant, and it’s incredibly easy to customize. Use it in your Thai-style curries, tofu and vegetable marinades, or incorporate it into soups and stews. Store-bought options have nothing on this homemade green curry paste.
INGREDIENTS
- 6 whole green chilis I use Serrano peppers
- 4 stalks lemongrass finely sliced
- 1 whole shallot
- 3" inches galangal root finely diced
- 12 cloves garlic
- 1 tablespoon miso paste
- 1 tablespoon lime zest
- 2 tbsp lime juice freshly squeezed
- 1 cup Thai basil leaves
- ¼ cup vegan Worestershire sauce
- ¼ cup sugar
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon salt
METHOD
- Peel the dry outer layers of the lemongrass and discard them. Roughly cut the bottom of each stalk (about 2 inches) and discard. Finely slice the lemongrass stalks crosswise and set aside.
- Roughly chop shallots, green chili peppers, and finely slice the galangal root.Note: You can deseed the chili peppers to reduce heat, if you prefer it mild.
- Zest the limes without going too deep into the white pith (bitter in taste). Squeeze out the fresh juice and set aside.
- Place all ingredients in a food processor (I used a food processor) or blender. Process several times, and use a spatula to clean the side to make sure it's all mixed well until texture is smooth and pasty. Add a splash of water, if needed.Note: Alternatively, you can grind it using a mortar and pestle for a coarser texture.
- If using a mortar and pestle - Pound in order: (1) spices, (2) lemongrass and green chilis, (3) remaining ingredients.
NOTES
Use fresh ingredients: Fresh lemongrass, galangal, and green chilis are essential for a vibrant and authentic flavor. Dried or powdered alternatives won't provide the same freshness and zest.
Control the heat: If you're unsure about the spice level, start with fewer chilis, as it's easier to add more spice than to remove it. Or just remove the seeds and membranes from the inside of the chilis before using them.
Zest carefully: When zesting limes, avoid the white pith beneath the green skin to keep the paste from becoming bitter.
NUTRITION
Calories: 369kcal | Carbohydrates: 88g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1832mg | Potassium: 721mg | Fiber: 3g | Sugar: 52g | Vitamin A: 65IU | Vitamin C: 25mg | Calcium: 154mg | Iron: 8mg
Tried this recipe?Let us know how it was!