Best 2 Thai Green Curry Paste Gone Greener Recipes

Embark on a culinary voyage to the vibrant streets of Thailand with our collection of authentic Thai green curry paste recipes. This aromatic paste forms the heart of many beloved Thai dishes, offering a harmonious blend of heat, tang, and fragrance. Crafted using an array of fresh herbs, spices, and zesty ingredients, our recipes cater to diverse dietary preferences, including vegan, vegetarian, and gluten-free options. Discover the secrets to creating a smooth, flavorful paste that elevates your curries to new heights. From traditional methods using a mortar and pestle to modern approaches with a blender or food processor, we guide you through each step, ensuring a seamless and rewarding cooking experience. So, let's dive into the world of Thai green curry paste and create dishes that ignite your senses and transport you to the heart of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GREEN CURRY PASTE

Thai Green Curry Paste image

Thai green curry paste is surprisingly easy to make and tastier than buying it jarred. Add it to your favorite protein to create sumptuous curries.

Provided by Darlene Schmidt

Categories Lunch Dinner Sauce Ingredient

Time 15m

Number Of Ingredients 15

Ingredients

1 stalk lemongrass (bottom 4 inches roughly chopped or 3 tablespoons prepared frozen or bottled lemongrass; available at Asian stores)
2 to 3 jalapeños (roughly chopped; seeds removed for less heat if desired)
1 shallot (roughly chopped, or 1/4 cup chopped red onion)
4 to 5 garlic cloves
1 1/2-inch size piece of galangal (or ginger, peeled and sliced)
1/2 cup packed fresh cilantro
1/2 cup packed fresh basil
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
3 tablespoon fish sauce
1 teaspoon shrimp paste
2 tablespoon lime juice
1 teaspoon brown sugar
3 to 4 tablespoon coconut milk (enough to blend ingredients together)

Steps:

Gather the ingredients.
Place all ingredients in a food processor, chopper, or high-speed blender. Add just enough coconut milk to allow the ingredients to blend together, adding a little more if needed. Process well to form a smooth and fragrant Thai green curry paste.
Taste the curry for salt and spice. If it's too salty, add a squeeze of fresh lime or lemon juice. Add more chile peppers for more heat, and blend again if needed.

Nutrition Facts : Calories 61 kcal, Carbohydrate 10 g, Cholesterol 2 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 796 mg, Sugar 2 g, Fat 2 g, ServingSize 1 serving, UnsaturatedFat 0 g

THAI GREEN CURRY PASTE GONE GREENER!

Thai Green Curry Paste Gone Greener! image

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

Ingredients

10 -12 hot green chili peppers (small and hot)
1/2 onion, chopped
1 tablespoon garlic, chopped
1/2 inch ginger
2 stalks lemongrass (only the lower part and not the grass like leaves)
2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
1/2 teaspoon fresh lemon rind
4 tablespoons coriander leaves
3 tablespoons fresh spinach leaves (optional)
2 tablespoons fresh fenugreek leaves (optional)
1 tablespoon mint leaf (optional)
1/2 teaspoon salt
1 tablespoon vinegar
15 black peppercorns
1 tablespoon coriander seed
1 tablespoon cumin seed

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.

Tips:

When selecting ingredients, choose fresh, high-quality vegetables and herbs. This will greatly enhance the flavor and authenticity of your curry paste.
Don't be afraid to adjust the ingredients to suit your personal taste. If you like it spicier, add more chilies. If you prefer a milder flavor, reduce the amount of chilies and add more coconut milk.
If you don't have a food processor, you can make the curry paste by hand. Simply chop the ingredients finely and pound them together with a mortar and pestle until a smooth paste forms.
Store the curry paste in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.
When using the curry paste, add it to a pot or pan with a little oil and cook over medium heat until fragrant. Then, add your other ingredients and cook according to your recipe.

Conclusion:

With these simple tips, you can easily make your own delicious and authentic Thai green curry paste at home. Experiment with different ingredients and flavors to create your own unique curry paste. Once you've mastered the basics, you can start exploring more complex Thai curry recipes. So, get cooking and enjoy the vibrant and flavorful world of Thai cuisine!