DIY Thai Green Curry Paste
ID: e28a9e4b...
An authentic, vibrant Thai green curry paste made from scratch using a mortar and pestle. Incorporating Thai basil leaves boosts the beautiful green color without adding extra heat, resulting in a paste far superior to store-bought options.
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🍳 Cooking Flow
Finely chop the tough fresh herbs and deseed about half of the chilies. → Grind the toasted cumin, coriander, and white peppercorns into a powder and set aside. → Pound the chilies and salt, followed by the basil, lemongrass, galangal, cilantro roots, and lime zest. → Pound in the shallots, garlic, and ground dry spices. → Pound in the fermented shrimp paste last to complete the paste.
Cooking Steps
Brief Cooking Order
Finely chop the tough fresh herbs and deseed about half of the chilies. → Grind the toasted cumin, coriander, and white peppercorns into a powder and set aside. → Pound the chilies and salt, followed by the basil, lemongrass, galangal, cilantro roots, and lime zest. → Pound in the shallots, garlic, and ground dry spices. → Pound in the fermented shrimp paste last to complete the paste.
Introduction
An authentic, vibrant Thai green curry paste made from scratch using a mortar and pestle. Incorporating Thai basil leaves boosts the beautiful green color without adding extra heat, resulting in a paste far superior to store-bought options.
Step 1
Prep the ingredients: Finely chop the lemongrass, galangal, cilantro roots, and kaffir lime zest. Slice the chilies, removing the seeds and inner pith from about half of them to control the spiciness.
Step 2
Grind the dry spices: Place the toasted cumin seeds, coriander seeds, and white peppercorns in a mortar and pestle. Grind into a fine powder, then transfer to a separate bowl and set aside.
Step 3
Pound the chilies: Add the green chilies and salt to the mortar. The salt acts as an abrasive to help break down the chilies. Pound until a fine paste forms.
Step 4
Pound the basil: Add the optional Thai basil leaves and pound until they are fully bruised and integrated into the paste.
Step 5
Pound the sturdy herbs: Add the lemongrass, galangal, cilantro roots, and kaffir lime zest. Pound thoroughly until smooth. If the paste gets too wet and starts splashing, add a bit of the ground dry spices to absorb the moisture.
Ingredients List
Important Notes
Using a heavy stone or granite mortar and pestle is highly recommended as it crushes cells to release maximum flavor oils.
If using a food processor, it is best to multiply the recipe as small quantities will get stuck to the sides and won't blend properly. A stick immersion blender can also work for small batches.
Do not confuse fermented shrimp paste (Gapi) with shrimp tomalley in oil, which is orange and has a different flavor profile.
This curry paste freezes exceptionally well, so feel free to make a double batch and freeze the extra.
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