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.
4 Teaspoons Coriander Seeds
2 Teaspoons Cumin Seeds
1 Teaspoon Black Peppercorns
2 Teaspoons Ground Turmeric
60g Peanut Oil
1 Red Onion
4 Cloves Garlic
2 Teaspoons Shrimp Paste
6 – 10 Green Chillies (depending on how hot you want it)
1 Bunch Coriander Roots and Stems (use the leaves for garnish)
4 Lemongrass Stalks Roughly Chopped (the soft inner centre)
5cm Piece Galangal (roughly chopped)
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.
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 10 minutes.
3. Return mixing bowl to the base and add all other ingredients, mill, 30 seconds/speed 9, scrape down the sides of the bowl as well as the lid and repeat the process for another 30 seconds/speed 9. This should be enough, but if you would like it finer, just repeat the process until you have the consistency you desire.
4. Place mixture into an airtight container and refrigerate for up to 6 months. 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.
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.
Thanks for reading.
If you enjoy this recipe maybe you will like these?