Best 6 Thai Green Curry Paste Recipes
**Discover the Exquisite Flavors of Thai Green Curry Paste: A Culinary Journey into Thai Cuisine**
Thai green curry paste is a vibrant and aromatic blend of herbs, spices, and chiles that forms the foundation of many beloved Thai dishes. Originating from Thailand's central and southern regions, this versatile paste is known for its distinct green hue, obtained from the plentiful use of fresh green chilies. Its flavor profile is a harmonious balance of heat, sourness, and sweetness, making it a popular choice for curries, stir-fries, and marinades.
This article presents a collection of carefully curated recipes that utilize Thai green curry paste to create a range of delectable dishes. From the classic Green Curry with Chicken and Vegetables to the innovative Green Curry Salmon and the refreshing Green Curry Glass Noodles Salad, these recipes showcase the versatility and adaptability of this flavorful paste.
Indulge in the authentic flavors of Thailand with our comprehensive guide to making Thai green curry paste from scratch. Learn the art of selecting and preparing the right ingredients, including fresh green chilies, lemongrass, galangal, and kaffir lime leaves. Discover the secrets of achieving the perfect balance of heat, sourness, and sweetness, and explore variations of the paste using different types of chilies and herbs.
For those seeking convenience, this article also features a curated list of store-bought Thai green curry pastes, meticulously selected for their quality and authenticity. Find recommendations for brands that use traditional methods and ingredients, ensuring a genuine Thai culinary experience.
Embark on a culinary adventure with our collection of Thai green curry paste recipes and delve into the vibrant flavors and aromas of Thai cuisine. Whether you're a seasoned home cook or a beginner seeking to explore new flavors, this article provides all the inspiration and guidance you need to create delicious and authentic Thai dishes.
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 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.
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.
Tips:
- To make a smooth curry paste, use a food processor or blender. If you don't have either, you can finely chop the ingredients by hand.
- If you can't find makrut lime leaves, you can substitute regular lime leaves. Just be sure to remove the tough center vein before using.
- If you like your curry paste spicy, add more chili peppers. If you prefer a milder curry, reduce the number of chili peppers.
- Store the curry paste in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the curry paste for up to 3 months.
- When you're ready to use the curry paste, simply add it to a pan with some oil and heat it over medium heat until fragrant. Then, add your other ingredients and cook according to your recipe.
Conclusion:
Thai green curry paste is a delicious and versatile ingredient that can be used to make a variety of dishes. It's easy to make at home with a few simple ingredients. With a little planning, you can have a delicious and authentic Thai green curry meal on the table in no time.
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