Homemade Thai green curry paste is easy to make at home, it tastes gloriously vibrant with a real punch of heat and it freezes perfectly.
This recipe makes around 250g of fresh curry paste, this is generally speaking enough to make 8-10 portions of most of my Thai green curry recipes.
Homemade Thai Curry Paste
Yes, I have a thing for making my own curry pastes.
No making them at home does not make your food more “authentic” but I find it does give me a better understanding of Thai food.
I do sometimes use store-bought pastes when I find ingredients for homemade difficult to source.
But if you have never made homemade Thai Curry Paste yourself you should give it a try just once!
A trip to a well-stocked Asian store and an hour in the kitchen can have you stocked for months.
Frequently Asked Questions
How long will this store?
Fresh Thai red curry paste will last comfortably in the fridge for a week and if you put it in a jar and cover it with oil it will last for a couple of weeks.
However, I usually freeze Thai curry paste and then it will last for up to 6 months.
How do I freeze curry paste?
I find that “jumbo” ice cube trays create 50 gram (3 Tablespoon) portions, I spoon it in and then cover it with cling film and freeze it. But you can use smaller ice cube trays that hold 1 tablespoon.
How do I use frozen curry paste?
You can use it from frozen, if your recipe calls for frying off the paste drop it in a pan over a medium-low heat until defrosted. Then turn up the heat and fry and use it as any recipe specifies.
If you are dropping it in a sauce then simply add it in and cook until it is defrosted.
Can I make this vegan/vegetarian?
Yes, you can omit the shrimp paste and turn it into a vegan curry paste, it will change the flavour but it is still delicious.
I hope I’m not going out on a ledge here, but Thai green curry paste is an essential part of a host of Thai green curry recipes.
But it isn’t all bout curry dishes, I use it in my Thai influence cauliflower soup.
You can even stir it through scrambled eggs, mash it into butter and use it to top baked potatoes or fry a steak!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Mini blender or mortar and pestle, I use both because I think it creates a better paste.
- Weighing scales and or measuring spoons.
- Chopping board.
- Kitchen knife.
This homemade Thai Green Curry Paste is simple to make and adds a real vibrancy to any Thai green curry recipe.
- 2 Stalks Lemongrass
- 30g (Thumb Sized Piece) Ginger
- 10-12 Thai Green Birdseye Chilli Peppers
- 6 Garlic Cloves
- 20g (⅓-½ Cup) Fresh Coriander
- 20g (⅓-½ Cup) Thai Basil
- 75g (2 Medium) Banana Shallots
- ¼ Tsp White Pepper
- ½ Tsp Ground Coriander
- ½ Tsp Ground Cumin
- 1 Tbsp Dried Shrimp Paste
- 3 Tbsp Groundnut Oil
- Peel the garlic and ginger and remove the tough outer leaves from the lemongrass.
- Remove the stalks from the chillies.
- Throw everything into a blender and blitz.
- Remove from the blender, place the paste into a large pestle and mortar and pound it for a few minutes (OPTIONAL).
The calorific value of this recipe refers to the full amount.
Amount Per Serving: Calories: 712Total Fat: 44gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 11mgSodium: 86mgCarbohydrates: 81gFiber: 7gSugar: 16gProtein: 10g
Calorific details are provided by a third-party application and are to be used as indicative figures only.