I don't even remember how many times I bought the ready-made Thai green curry paste in our supermarkets here but one thing that sticks to my mind until now is how 'not fresh, not alive' the taste was. So, I decided to make my own version of it, using the ingredients that I have available in my place.
The color of this curry comes from the green chilies. The original recipes use Thai green chilies in them. I don't have such huge amount of Thai green chilies and since I don't want it to be that spicy so for this recipe I used a mixed of chilies.
Some Thai green chilies, some green spur chilies and green Italian green pepper. For me, the paste is better than any store-bought ones that I bought.
Thai Green Curry Paste
- 1 heap tsp coriander seeds
- 1 heap tsp cumin seeds
- 1 cup coriander leaves with stems (20 g)
- 1 tablespoon shrimp paste
- 2 lemongrass , cut into small pieces
- 10 garlic cloves , cut into halves
- 1 cup chopped green chilies (170 g), I used a mix varieties of green chilies
- 1 thumb sized galangal , sliced
- ¼ red onion , chopped
- 1 tablespoon white pepper
- In a grinder, add coriander and cumin seeds. Grind into powder and set aside.
- In a food processor or a blender, add in the rest of the ingredients including previously ground coriander and cumin. Blend into a fine paste. Thai green curry paste is ready to be used.