A fragrant and spicy Thai green curry paste. Make your own Thai green paste at home with this simple and quick recipe that can be whipped up in 10 minutes. Use this Thai paste as a base for a fragrant, homemade Thai green curry recipe or jar it up and save for later.
Start by preparing the ingredients: Roughly chop the shallots, lemongrass and green chillies, peel and slice the garlic and ginger, and zest the whole lime and juice half of it.
Set up a small blender or smoothie maker. Then add all of the ingredients plus 1 tablespoon of water.
Start the blender and blend until a thick, smooth paste has formed. If the blender has trouble getting going add another tablespoon of water. Make sure to only add small amounts of water (1 tablespoon at a time) otherwise your paste will be too thin.
Use the paste to make a Thai green Curry or transfer to a jar or sealable containers and refrigerate for 1 week or freeze for 1 month.
Is this curry paste hot? Out of all the Thai currys, Thai green curry is the hottest, despite the belief that Thai red curry is the hotter of the two. This is mainly down to the chillies used. Green chillies (particularly green birds eye chilli peppers) tend to be hotter than red. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with green bell pepper (capsicum).How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.How to store? Once made, Thai green curry paste can be transferred to a jar and kept in the fridge for up to a week or in the freezer for up to 3 months.Blending the paste: Use a small blender to make the Thai green paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going. Only add small amounts (1 tablespoon) of water or oil each time. Too much and the paste will become thin and runny.Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers. Each container has enough to make one curry for 2-4 people (3-4 tablespoon). These can be stored in the fridge or freezer and then called upon when needed. Frozen paste can be microwaved for a minute or two and can then be used right away.Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of Thai green paste. To make more just increase the amounts of ingredients. Doubling the ingredients will produce 12 tablespoons.