Making your own curry pastes at home is not difficult and this Thai Green Curry Paste recipe stores wonderfully and tastes fantastic!
Homemade Curry Pastes.
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!
How To Store Fresh Curry Paste.
Due to the nature of the ingredients in this recipe, I always make too much of this paste and store it.
This makes enough curry paste for 6-8 servings depending on how hot you want your curry.
If you are planning to use it within a couple of weeks then you can store it in a jar in the fridge.
Spoon in the curry paste and give it a bash to remove air bubbles. Then add a layer of oil a centimetre thick.
When it comes to making a curry this oil makes the perfect start place. Then simply top up the oil when you have taken what you want.
Long Term Storage.
If you want to keep it for months then scoop into silicone ice cube trays and freeze.
When they are frozen pop them out into a bag.
I have used them up to 3 months after freezing with delicious results.
You do not need to defrost them first, just put them into a wok with oil and stir fry.
They will defrost very quickly and boil off any water from the freezing process.
This homemade Thai Green Curry Paste is simple to make and adds a real vibrancy to any Thai green curry recipe.
- 2 Stalks Lemongrass
- 30 g Ginger
- 50 g Thai Green Chilli Peppers
- 6 Garlic Cloves
- 10 g Fresh Coriander
- 30 g Thai Basil
- 50 g Shallots
- 1/4 Tsp White Pepper
- 1/2 Tsp Ground Coriander
- 1/2 Tsp Ground Cumin
- 1 Tbsp Dried Shrimp Paste
- 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 and place 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: 257Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 33mgCarbohydrates: 61gFiber: 5gSugar: 7gProtein: 8g