Green Thai Curry Paste

Just like my RED THAI CURRY PASTE, this Green Thai Curry Paste is a stock standard in my fridge. It lasts up to 6 months in an airtight container, or just portion it up and put it in the freezer. This is also a very versatile paste… Put a few teaspoons into a fish parcel and steam, make a wonderful Chicken Green Thai curry or a myriad of other delicious recipes.  Why not marinate some lean pork and then cook it on the BBQ, it gives the pork a wonderful spicy flavour and stops it from becoming dry! I am going to post my “curry in a hurry” recipe tomorrow using this paste. Just like any curry, you can make it as hot or as mild as you like. You choose the type of chillies you want to use. I like it with a bit of spice, so I have used the smaller, hotter chillies. But I have a batch of mild, large green chillies that I used for a very mild batch. Yes you can buy Green Thai Paste and there are a lot of great brands out there that are genuine and taste great… I have just worked out what flavours I like, so have developed the curry around my taste. This recipe makes enough for about 3 – 4 curries, but can be easily doubled if you would like to make a big batch… it may just take longer to get smooth in your Blender/Thermomix.

When using lemongrass stalks, you must remove the hard outer layers so that you paste isn’t stringy. Use what you have discarded to make a lemongrass base for some herbal tea or as a base for a delicious iced tea.

Ingredients

Makes enough for approximately 4 – 5 Curries
4 Teaspoons Coriander Seeds
2 Teaspoons Cumin Seeds
1 Teaspoon Black Peppercorns
2 Teaspoons Ground Turmeric
60g Peanut Oil or Cold Presses Sunflower Seed Oil
1 Red Onion
4 Cloves Garlic
2 Teaspoons Shrimp Paste
6 – 10 Green Chillies (depending on how hot you want it and deseed if you like)
1 Bunch Coriander Roots, Stems and Leaves (leave some for garnish if making curry)
4 Lemongrass Stalks Roughly Chopped (the soft inner centre)
5cm Piece Galangal (roughly chopped)
2 – 3 Cubes of Ice

Method

1. Place seeds and peppercorns into a dry frying pan and fry until fragrant, then mill in a good blender or ground to a powder in a mortar and pestle. (you can use already ground, but I find that the paste isn’t as fragrant)
2. Return ground mixture into the frying pan with oil, fine chopped onion garlic, shrimp paste and turmeric, sauté until onions are translucent and paste is fragrant (about 5 minutes).
3. Place frying pan mixture and all other ingredients into a good blender or food processor and blend until mixture is a smooth paste.
4. Place mixture into an airtight container and refrigerate for up to 6 months, or place into portion sizes and place in the freezer until use.

THERMOMIX METHOD

This recipe was made in the TM5 on manual and can be made with the exact same ingredients in the TM31, and the TM6

1. Place seeds and peppercorns into the mixing bowl and dry roast for 5 minutes/Varoma/speed 1. Then mill 30 seconds/speed 10, scrape down the bowls and repeat. Scrape down the bowl again, making sure you have as much powder as you can off the lid.
2. Place onions, garlic into mixing bowl and chop 3 seconds/speed 5, then add shrimp paste, turmeric and  peanut oil into the mixing bowl and sauté, 5 minutes/Varoma/speed 1. Remove Thermomix from the base and allow to cool for about 5 – 10 minutes.
3. Return mixing bowl to the base and add all other ingredients (except the coriander leaves), mill, 30 seconds/speed 9, using the spatula to move the ingredients around.
4. Scrape down the sides of the bowl as well as the lid, add the coriander leaves and repeat the process for another 30 seconds – 1 min/speed 9. This should be enough, but if you would like it finer, just repeat the process until you have the consistency you desire. NB. This is the step you add the ice if you would like a smoother paste (ice helps to break up the fibres)
5. Place mixture into an airtight container and refrigerate for up to 1 month. Don’t waste what is left in the bowl. Add another tablespoon of paste to it and make a curry that night! NB… Clean your lid ASAP as turmeric is so wonderful, but it like to turn the lid green for a week or two… to prevent this before you cook with turmeric, rub a bit of oil onto the bottom of the lid, or place out in the sun to return to the original colour.

I hope you enjoy my version of this classic paste! As usual I have based this off Charmaine Solomon’s version… Her approach to Thai food has always inspired me and helped me to realise what tastes I prefer and always given me a basis for my Thai cookery. You can always tweak this paste to suit your taste, but please do give it a go as once you have tasted this fresh version, it is much nicer than anything you can buy! Oh and if you have a fish/crustacean allergy, Thai food can be a night mare, so make this paste without those ingredients, substituting with soy sauce. If you have made this Why not try  my  Prawn Green Thai Curry.

Thanks for reading.

Enjoy Irresponsibly!
Liz xx

If you enjoy this recipe maybe you will like these?

Thai Red Curry Paste (Thermomix Method Included)  

Chicken and Mango Thai Curry (Thermomix Method Included)  

Thai Beef Salad

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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