green curry paste

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Homemade Thai Green Curry Paste

green cayenne pepper chilis (, deseeded and chopped (Note 1))

Thai green chilis (, chopped (Note 1))

red shallots / eschallots (, chopped)

lemongrass stems (,

tbsp galangal (, grated (Note 3))

garlic (, chopped)

2.5 tsp dried shrimp paste ((Belacan) (Note 4))

tsp lime zest (, grated)

tsp coriander

tsp cumin

tsp white pepper

turmeric

tbsp chopped coriander/cilantro root and stem ((Note 5))

coriander / cilantro leaves (, loosely packed)

water

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.

Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).

Use to make Thai Green Curry!

Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Thai green chicken curry

new potatoes,cut into chunks

green beans,trimmed and halved

vegetable oil

garlic clove,chopped

tbsp

coconut milk

tsp Thai fish sauce

tsp caster sugar

boneless skinless chicken(breasts or thighs), cut into bite-size pieces

lime lime

basil leaves

boiled rice,to serve

Put 225g new potatoes, cut into chunks, in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of boiling water and cook for 5 minutes.

Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> and put to one side.

In a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

Next, pour in a 400ml can of coconut milk and let it come to a bubble.

Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

Scatter with lime to garnish and serve immediately with boiled rice.

How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.

Green Curry Paste

shallot, rough chopped

lemongrass

galangal,

lime leaves (optional- you can add whole leaves directly to the curry if you prefer)

garlic

teaspoons coriander seeds (toasted and crushed, or sub ground coriander)

white pepper (optional)

Thai basil leaves or cilantro

salt

——-

shrimp sauce

Place all ingredients except the oil and shrimp paste in a food processor and pulse repeatedly until very finely chopped.

Add oil and shrimp paste and blend into a paste, scraping down the sides as needed.

I love a homemade curry sauce.  I cannot wait to try this recipe. Thank you for sharing!

I keep lime leaves and galangal in the freezer(your suggestion) so this was an easy recipe for me. Came together quickly and the extra paste was put into small jars for the freezer. Fresh lemongrass, peppers, basil, and shallots elevate this curry. Much better than store bought. Welcome back from India. I'm looking forward to see any recipes you brought back.

made this and LOVED it.  doubling up on the recipe to freeze and store for future use when I make it next.  thanks for the awesome recipe!!

Make your own Thai Green Curry Paste at home with this easy-to-follow recipe! All you'll need is 10 ingredients, 10 minutes, and a food processor.

green chiles

lemongrass,

shallot

galangal (thai ginger), peeled

½ lime

lime

¼ packed cup thai basil

coriander

tsp pink himalayan salt

2+ tbsp filtered water

Thinly chop the thai chilis, garlic, lemongrass, shallot, and galangal. Add all ingredients to the base of a food processor along with 2 tbsp of filtered water or neutral vegetable oil.

Process the ingredients for 5-7 minutes, scraping the sides of the food processor as necessary. A thick, bright green paste should form &#8211; if your mixture still looks a little chunky, add in extra water or oil in ½ tbsp increments until your desired texture is reached.

Use as desired. Store in a sealed container in the fridge for up to two weeks, or freeze in ice cube molds and defrost as needed &#8211; the paste will keep in the freezer for up to two months.

My very favorite..green curry tofu. Thank you for this recipe. I will definately try it this week. 
@Fanny..is it possible to get the recipe for the savory bread, please? Oceanview295@gmail.com

Thank you for this recipe. Made green Thai curry and it turned out delicious - everyone loved it!

Hi there! Can you please tell me what food processor (brand) are you using ? Looks like it has multiple blades, been trying to find something similar. Thank you!

This one-pan green curry dumpling bake is the ultimate weeknight dinner: juicy dumplings, creamy Thai green curry sauce and veg, all cooked in the oven in 30 minutes with minimal washing-up.

One Pan Green Curry Dumplings Bake Recipe | Marion&#039;s Kitchen

tbsp Marion’s Kitchen Green Curry Paste

tsp minced ginger

tsp minced garlic

tbsp fish sauce

400 ml coconut milk

bok choy, chopped into bite-size pieces

zucchini,

dumplings

tbsp Marion’s Kitchen Crispy Chilli Oil, to serve

Lime wedges, to serve (optional)

Step 1

Pre-heat the oven. Heat your oven to 200 °C (180 °C fan-forced).

Step 2

In an oven-safe roasting pan or casserole dish, stir together the coconut milk, Marion’s Kitchen Green Curry Paste, minced ginger, minced garlic, fish sauce and the oil from the Crispy Chilli Oil until smooth and combined.

Step 3

Add bok choy, zucchini, and frozen dumplings.

Step 4

Transfer the dish to the oven and bake for 20 minutes, or until the dumplings are cooked through and lightly golden on top.

Step 5

Drizzle the crispy chilli oil, sprinkle with coriander and add a squeeze of lime (optional). Serve hot.

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Top 5 green curry paste recipes from across the web

The most viewed green curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Thai Green Curry Paste

Thai green chicken curry

Green Curry Paste

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The most viewed green curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine