Thursday, January 28, 2010

Green Curry Paste

This past weekend I was thinking about Asian cooking and realized it has been over ten years since I have prepared a scratch Thai curry paste. So, today I decided to make a versatile green curry paste to use in number of great Thai dishes.

Here's the recipe from The Elegant of Thailand by Pinyo Srisawat & Sisamon Kongpon :


15 green hot chillies (couldn't find what I needed, so I used 3 Anaheim and 3 Serranos)

3tbsp chopped shallots

1 tbsp chopped garlic

1 tsp chopped galangal

1 tbsp chopped lemon grass

1/2 tsp chopped kaffir lime rind (I used regular lime rind)

1 tsp chopped coriander root (I left this out, as I have never been able to find it in any markets)

5 black pepper corns

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp salt

1 tsp shrimp paste


  • Heat a wok or small pan over low heat, toast the coriander and cumin seeds for about 5 minutes (do not burn them), let cool and then grind them into a powder (I used a mortar and pestle, but a blade coffee grinder will work as well).

  • Add the rest of the ingredients, except for shrimp paste, into a blender of small food processor and blend until mixed well. Then add the coriander and cumin powder and shrimp paste and continue to blend until a fine-textured paste is achieved. (Should yield 1/2 - 3/4 cup).

      • Store in a glass jar in the refrigerator (can be kept for 3 - 4 months).

      This paste can be used in a number of Thai style curry dishes. One thing to keep in mind is to not add too much at once - it can be very hot, depending on the chillies you use.


      Anonymous said...

      Looks amazing. You don't happen to have a recipe posted for a Thai Red Curry paste, do you? I use those all the time, and would love to prepare it myself!

      Thanks for sharing this in today's Fight Back Friday carnival.

      (AKA FoodRenegade)

      suzannah said...

      yum! love curry but have yet to make my own paste.