Thai green curry paste is surprisingly easy to make! Added to chicken or other meats, as well as seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Easily make a sumptuous curry chicken using this recipe, plus a wide range of other Thai dishes that are certain to please. Use right away, or store in the refrigerator for up to 2 weeks and use it as you need it. Much better-tasting than store-bought curry pastes - and much healthier too!
Prep Time: 20 minutes
Ingredients:
- 1 stalk lemongrass (for complete instructions, see below)
- 1/2 Tbsp. ground coriander
- 1 Tbsp. cumin
- 1 tsp. shrimp paste (if vegetarian, substitute one additional Tbsp. vegetarian fish sauce)
- 1 tsp. sugar
- 1-2 green chillies, de-seeded (or seeds left in if you like it very hot)
- 3 cloves garlic
- 1 thumb-size piece of galangal (or ginger), peeled and sliced
- 3-4 kaffir lime leaves, stems removed (look for these in the freezer at your Asian grocer)
- 1 cup fresh coriander, include both leaves and stems
- 1 tsp. dark soy sauce
- 1/3 cup coconut milk (or more - enough to keep the blades turning)
- 2 Tbsp. fish sauce (available at Asian grocers), or Vegetarian fish sauce (available at Vietnamese stores), OR soy sauce
- To be added later to cooked curry: 1 cup chopped Thai basil or sweet basil, folded in before serving
Preparation:
- For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
- Place all ingredients except the fresh basil in a food processor or blender. Process well.
- To use the paste immediately, first fry it in a little oil until fragrant. Then add the rest of your can of coconut milk (1/2 to 3/4 cup) plus your meat, seafood, or vegetables. Also add leftover lemongrass stalk, if desired, for added flavor.
- When cooked, always do a taste taste for salt and spice. Add more fish or soy sauce if not salty enough, or more chilies or chili sauce if not hot enough. If too spicy, add more coconut milk. If too salty, add a squeeze of lime juice. Finish your curry by sprinkling the fresh basil over, or by gently folding it in at the last minute. Additional fresh coriander can also be sprinkled over. ENJOY!
- You can store your green curry paste in an airtight container in the refrigerator for use later. Paste will last 2 weeks (or longer), as the spices help to preserve it. It can also be frozen for up to 3 months.
