Description
This vibrant Thai Green Curry Paste recipe is a quick and flavorful blend of fresh herbs and spices, perfect for enhancing your favorite Thai dishes. Made with cilantro, lemongrass, chili peppers, and aromatic spices, this homemade curry paste brings an authentic taste to curries, soups, and marinades in just 10 minutes.
Ingredients
Scale
Herbs and Vegetables
- ½ cup cilantro (packed)
- 2-3 lemongrass stalks (15 inches total)
- 2-5 chili peppers (Thai, Serrano, or jalapeño), seeded and finely chopped
- 4 cloves garlic, crushed
- 1 Tbsp. ginger paste
Spices and Seasonings
- 1 tsp. turmeric (ground)
- ½ tsp. coriander (ground)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
- 1 tsp. lime juice (freshly squeezed)
- 1 Tbsp. sugar (optional)
Liquids
- 1 Tbsp. oil (olive or avocado)
- 1-3 Tbsp. water (adjust as needed)
Instructions
- Prepare Ingredients: Coarsely chop the cilantro and lemongrass. Seed and finely chop the chili peppers according to your preferred spice level.
- Combine Ingredients: Add all the chopped herbs, spices, garlic, ginger paste, lime juice, salt, black pepper, sugar (if using), oil, and water into the bowl of a small food processor or high-speed blender.
- Process the Paste: Pulse the mixture 5-10 times to start breaking down the ingredients. Then process continuously for 1-2 minutes, pausing every 15-20 seconds to scrape down the sides of the bowl. If the paste is too thick, add additional water gradually until a smooth, thick paste forms.
Notes
- You can adjust the number of chili peppers depending on your desired heat level.
- Use fresh lemongrass for the best flavor, and make sure to finely chop it to release its aroma.
- Add sugar according to your sweetness preference or omit it for a more savory paste.
- Store leftover paste in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- This paste is a great base for Thai green curry or can be used as a marinade or flavor boost for other dishes.
