Best 7 Green Curry Paste Recipes
**Tantalize Your Taste Buds with Authentic Green Curry Paste: A Culinary Journey Through Thai Cuisine**
Embark on a culinary adventure to the heart of Thai cuisine with our exploration of green curry paste, a vibrant and aromatic foundation for a myriad of delectable dishes. This versatile paste, boasting a harmonious blend of fresh green chilies, lemongrass, galangal, kaffir lime leaves, coriander roots, cumin, shrimp paste, and other exotic ingredients, forms the cornerstone of many beloved Thai curries.
Within this article, you'll find a collection of carefully curated recipes that showcase the diverse applications of green curry paste. From the classic Green Curry Chicken, where tender chicken morsels bask in a symphony of flavors, to the aromatic Green Curry Vegetables, a vibrant medley of crisp vegetables enveloped in a luscious green embrace, each recipe unveils a unique dimension of this culinary gem.
Whether you seek a fiery explosion of spice or a milder journey of flavors, our recipes offer a range of heat levels, catering to every palate. For those who revel in the thrill of heat, the Spicy Green Curry will set your taste buds ablaze with its fiery intensity. Conversely, those who prefer a more tempered experience can opt for the Mild Green Curry, which offers a gentle warmth that allows the delicate flavors of the paste to shine through.
As you navigate through these recipes, you'll discover the versatility of green curry paste extends beyond traditional curries. Embark on a culinary adventure with Green Curry Noodles, where slippery rice noodles dance in a sea of fragrant green curry, or relish the unique flavors of Green Curry Fried Rice, a delightful fusion of textures and tastes.
Prepare to be captivated by the vibrant allure of Green Curry Soup, a soothing and restorative broth brimming with an array of vegetables and tender chicken. Indulge in the crispy delight of Green Curry Spring Rolls, where delicate pastry encases a savory filling infused with the aromatic essence of green curry.
Unlock the secrets of authentic Thai cuisine as you delve into our collection of green curry paste recipes. Let your senses be tantalized by the vibrant flavors, enticing aromas, and the sheer versatility of this remarkable culinary creation.
REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)
This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.
Provided by Wiley
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 36
Number Of Ingredients 14
Steps:
- Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.7 g, Sodium 198.7 mg, Sugar 0.4 g
THAI GREEN CURRY PASTE
Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, "If you get it from a can, I don't feel like it's green curry. It doesn't have the same aromas." This is the recipe he makes in big batches for his restaurant every day.
Provided by Sopon Kosalanan
Categories Lemongrass Shallot Garlic Curry
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
- DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.
PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS
Provided by Food Network
Yield 9 cups
Number Of Ingredients 9
Steps:
- Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
- Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.
THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA
If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.
Provided by SkipperSy
Categories Malaysian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREPARATION-.
- De-bone the pork loin and cut up into bite size pieces, set aside.
- Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
- Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
- Use a small not very hot pepper, remove the seeds, cut up, set aside.
- Chop the anchovies into small pieces, set aside.
- .
- COOKING INSTRUCTIONS-.
- Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
- Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
- Add the pork, until thoroughly cooked.
- Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
- Place hot soup into individual bowls and garnish with a whole basil leaf or two.
- Serve with rice and enjoy!
- .
- NOTES-.
- Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.
THAI GREEN CURRY PASTE
The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.
Provided by English_Rose
Categories Thai
Time 20m
Yield 14-16 tablespoons
Number Of Ingredients 15
Steps:
- Using a blender or processor, blend all the ingredients to a smooth paste.
- Transfer the paste into a bowl, cover and chill until required.
THAI GREEN CURRY PASTE GONE GREENER!
This is a paste I like to make the day before I am making Thai food (which is quite often) I love Thai cuisine! Yield is between 3/4th cup to 1 cup.
Provided by Girl from India
Categories Thai
Time 15m
Yield 1 cup
Number Of Ingredients 16
Steps:
- In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
- Do not allow to brown.
- Cool and grind with the rest of the ingredients in a blender.
- Store refrigerated for a week.
GREEN CURRY PASTE
Combined with coconut milk, it's the base for your next Thai curry.
Provided by Chris Morocco
Categories Bon Appétit Condiment Lemongrass Chile Pepper Garlic Ginger Coriander Cumin
Yield Makes about 1 cup
Number Of Ingredients 11
Steps:
- Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, makrut lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
- Do Ahead
- Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.
Tips:
- Use fresh ingredients: The fresher the ingredients, the more flavorful your green curry paste will be. If possible, use lemongrass, galangal, and kaffir lime leaves that are freshly picked.
- Toast your spices: Toasting the spices before grinding them will help to release their flavor and aroma. You can toast the spices in a dry pan over medium heat for a few minutes, or until they are fragrant.
- Use a food processor: A food processor will make quick work of grinding the ingredients for your green curry paste. If you don't have a food processor, you can also use a mortar and pestle, but it will take a bit longer.
- Adjust the spiciness to your taste: The amount of chili peppers you use will determine the spiciness of your green curry paste. If you like your curry mild, use only 1 or 2 chili peppers. If you like it hot, use 3 or 4 chili peppers.
- Store your green curry paste in the refrigerator or freezer: Green curry paste can be stored in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. When you're ready to use it, simply thaw it in the refrigerator overnight.
Conclusion:
Green curry paste is a versatile ingredient that can be used in a variety of dishes, from curries to soups to stir-fries. It's a great way to add flavor and complexity to your cooking. With a little planning and effort, you can easily make your own green curry paste at home. So next time you're looking for a flavorful and authentic Thai dish, give this recipe a try!
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