Thai Green Curry Paste Recipe

Name: Thai Green Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 5 black peppercorns; 3 stalks fresh lemongrass; 1/4 cup chopped fresh cilantro, including the stems; 4 jalapeno chiles, stems and seeds removed, chopped; or substitute serranos or 6 green New Mexican chiles, roasted, peeled, and chopped; 10 green Thai chiles, stems removed, chopped; 3 tablespoons chopped shallots; 2 tablespoons chopped garlic; 1 tablespoon coarsely grated ginger or galangal; 1 teaspoon shrimp paste (available in Asian markets); 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

Servings: persons

1 tablespoon coriander seeds
1 teaspoon cumin seeds
5 black peppercorns
3 stalks fresh lemongrass
1/4 cup chopped fresh cilantro, including the stems
4 jalapeno chiles, stems and seeds removed, chopped; or substitute serranos or 6 green New Mexican chiles, roasted, peeled, and chopped
10 green Thai chiles, stems removed, chopped
3 tablespoons chopped shallots
2 tablespoons chopped garlic
1 tablespoon coarsely grated ginger or galangal
1 teaspoon shrimp paste (available in Asian markets)
2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

1
Heat a heavy skillet over high heat, add the coriander, cumin, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they dont burn.
2
Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.
3
Trim the stalks of the lemongrass to about 3 inches in length.
4
Trim away any hard portions, discard the outer leaves, and coarsely chop.
5
Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.
6
Refrigerate for up to 1 month or freeze for 4 months.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 5 black peppercorns, 3 stalks fresh lemongrass, and more.

Yes, Thai Green Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Curry Paste

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