Recipes

Thai Green Curry Paste

For those who want to be a master chef in the kitchen and make things from scratch!

Prep Time 15min
Cook Time A few seconds
Difficulty Easy - Medium
Serves ~6tbsp
Thai Green Curry Paste

Ingredients

  • 5 green chillies
  • 1 eschalot
  • 5cm ginger
  • 4 garlic cloves
  • 1 small bunch coriander (stalks only)
  • 2 lemongrass stalks
  • 1 lime
  • 4 kaffir lime leaves
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp white peppercorns
  • 1/4 tsp ground tumeric powder
  • 2 tsp brown sugar
  • 2 tbsp fish sauce

Method

  • Prep Ingredients: Roughly chop the eschalot, crush the garlic cloves, peel and finely grate the ginger. Juice and zest the lime and set aside. Remove the spines from the kaffir lime leaves and slice.
  • Deseed the green chillies and roughly chop. You can use as much or as little chilli as you like!
  • Finely grate the lemongrass stalks using only the white part.
  • Toast white peppercorns, coriander and cumin seeds over a medium heat for a couple of seconds until fragrant
  • Transfer peppercorns and seeds to motar and pestle and crush
  • Continue to add and crush/mix ingredients in the motar and pestle one by one.

NOTE: Recipe makes ~6tbsp curry paste. Keep left overs in a air-tight container or jar for up to 2 weeks.

 

TO SAVE TIME: blitz toasted peppercorns, coriander and cumin seeds in a food processor. Add additional ingredients and blitz until paste consistency is achieved.

 

Vegan Adaptation

*Use soy sauce instead of fish sauce.

 

Low FODMAP Adaptation

Substitute eschalot for 6 spring onions (green parts only).
Omit garlic and cook curry with FODMAP Friendly garlic infused olive oil.