Description
Make your own vibrant green curry paste from scratch!
This simple recipe is packed with flavor and perfect for any curry dish.
Ingredients
Units
Scale
- 4 green bird eye chilies
- 5 green chilies
- 6 shallots, peeled
- 8 garlic cloves, peeled
- 0.3 inch (2 cm) galangai
- 2 stalks lemon grass
- 1 kaffir lime, rind only
- 1 oz (50 g) coriander roots, cleaned
- 1 tbsp (15 g) palm sugar
Instructions
- Dice ingredients.
- Pound all ingredients together in a mortar to form a fine paste.
- Store in an airtight container in the refrigerator.
Notes
- For a smoother paste, use a food processor instead of a mortar and pestle, but be mindful not to over-process.
- Adjust the amount of chilies to control the spiciness level; start with fewer chilies and add more to taste.
- To maximize the shelf life of your paste, freeze it in ice cube trays for easy portioning and convenient use.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 5
- Sodium: 100
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 15
- Fiber: 2
- Protein: 2