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Homemade Green Curry Paste Recipe

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4.2 from 8 reviews

This homemade green curry paste recipe captures the fresh, vibrant flavors essential for authentic Thai green curry dishes. Made from a blend of fragrant spices, fresh herbs, and aromatics, this paste can be cooked with coconut milk to create rich, flavorful curries. Adjust the heat level by modifying the peppers used, perfect for mild to authentic spicy curry lovers. Cooking the paste in oil before adding liquids releases intense flavors, making your curry truly delicious.

Ingredients

Spices

  • 1 teaspoon coriander seeds
  • 5 black peppercorns

Peppers

  • 1 jalapeño (seeds and membrane removed for milder paste or whole for spicier)
  • 1 Anaheim pepper, seeds removed and roughly chopped

Aromatics & Herbs

  • 4 cloves garlic, peeled and lightly crushed
  • 1 thumb-sized piece fresh ginger, peeled and chopped (1½ tablespoons, about 10g)
  • 4 green onions, roughly chopped (the greener the better)
  • 4 teaspoons lemongrass paste
  • 1 tablespoon brown sugar
  • 1 lime, zested and juiced
  • 2 teaspoons fish sauce
  • 1/4 cup (5g) packed mint leaves
  • 1/2 cup (10g) packed basil leaves, preferably Thai basil
  • 1/2 cup (30g) cilantro stems
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon fine sea salt

Instructions

  1. Grind the spices: Using a mortar and pestle, grind the coriander seeds and black peppercorns until finely crushed. If you don’t have a mortar and pestle, use the back of a heavy pan or the bottom of a can to crush them. Transfer the ground spices to the bowl of a food processor.
  2. Prepare the peppers: For spicy curry paste, halve the jalapeño and add it with seeds intact. For a milder version, halve the jalapeño and remove the seeds and white membranes before adding. Add to the food processor bowl with the ground spices.
  3. Create the curry paste base: Add the roughly chopped Anaheim pepper, garlic cloves, chopped ginger, green onions, lemongrass paste, brown sugar, and lime zest to the food processor. Pulse the ingredients until they form a rough paste, blending the flavors but retaining some texture.
  4. Finish the paste: Add fish sauce, packed mint leaves, packed basil leaves, cilantro stems, toasted sesame oil, sea salt, and freshly squeezed lime juice. Continue pulsing until the mixture becomes a smooth, mostly uniform paste, perfect for cooking in oil or using immediately in curries.

Notes

  • The heat level can be adjusted by changing the amount and type of peppers: remove seeds for milder heat, add extra jalapeños or Thai green chilies for more spice.
  • Cooking the paste briefly in oil before adding coconut milk ensures an intensified flavor and aroma for your curry dishes.
  • This recipe yields about 1 cup of green curry paste, which can be refrigerated in an airtight container for up to 1 week or frozen for longer storage.
  • Substitute Thai basil with regular sweet basil if unavailable, but the flavor will be less authentic.
  • Use full-fat coconut milk for best richness when making curry using this paste.

Find it online: https://recipesbyliza.com/homemade-green-curry-paste-recipe/