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    El Mundo Eats » Sauces and Spices

    Published: Aug 23, 2017 · Updated: Feb 1, 2023 by Bea & Marco · This post may contain affiliate links · 2 Comments

    Homemade Thai Green Curry Paste

    Jump to Recipe
    Green Curry paste

    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.

    The taste is so fresh and vibrant. I used it in my Thai green curry chicken and can also be used in my colourful vegan green curry dumplings. I hope you give it a try.

    Recipe Video

    Green Curry paste

    Thai Green Curry Paste

    Easy recipe to make homemade Thai green curry paste. This is the base to make the most fresh and delicious green curry you've ever tried.
    Author: Bea & Marco
    5 from 1 vote
    Print Pin Rate
    Servings: 3 portions
    Prep Time10 mins
    Total Time10 mins

    Ingredients  

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    I use ⅓ of the paste for 1 lb (500 g) of protein (chicken, etc). I freeze the balance in ⅓ portions so that it would be easier for me to use whenever I want.

    Nutrition Facts

    Calories: 63.1kcal, Carbohydrates: 10.7g, Protein: 5.1g, Fat: 0.5g, Saturated Fat: 0.04g, Cholesterol: 57.8mg, Sodium: 360.1mg, Potassium: 118.9mg, Fiber: 3.1g, Sugar: 2.3g, Calcium: 58.2mg, Iron: 1.5mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    1. Nancy Colmenares says

      May 10, 2020 at 1:46 am

      Hola Bea. Encantada de haberte encontrada. Soy una buena admiradora de tu cocina. Y de muchas otras. Me encanta conocer recetas de todas partes del mundo. Yo no tengo idea donde comprar hierba limón y galanga.

      Reply
      • Bea says

        May 12, 2020 at 9:41 am

        Hola Nancy! Puedes encontrarlos en las tiendas o supermercados Asiaticos. Los suelen tienen en el parte congelado. Yo siempre los tengo congelados y me duran meses. Espero te sirva, saludos!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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