15-Minute Thai Green Curry Paste

Name: Easy Thai Green Curry Paste
Prep time: 10 min
Ingredients: 3 tbsp extra-virgin olive oil; 4 largish green chillies, (deseeded and chopped, optional, see recipe intro ); 1 small red onion ((1/2 cup) finely sliced); 5 cm fresh ginger (peeled and grated); 3 garlic cloves (minced); 15 g coriander, (roots and leaves, washed & dried, roughly chopped (a small bunch)); 4 lemongrass stalks, (green 2/3 outer hard layers removed, inside softer layers, finely chopped); 2 limes, (zest and juice of 1/2 lime ); 8 lime leaves, (optional); 1 tbsp coriander seeds; 1 teaspoon cumin seeds; 1 tsp black peppercorns; 3 tbsp tamari/soy sauce; 2 tbsp fish sauce, (if not plant-based )

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Quick and easy veggie friendly Thai paste without any weird or strange ingredients. The recipe is freezer friendly and I freeze the curry into portions which makes it easy to rustle up an authentic tasting curry in no time.

My recipes using Thai Green Curry Paste

Thai Green Vegetable Curry

Why bother to make your own paste?

Homemade paste tastes better! Shop-bought curries normally have a long shelf life which means the taste will never be fresh, there is always an aftertaste lingering.

Double up the recipe

This recipe makes two portions but feel free to double the recipe. I find freezing the paste in half cup portions works best. You can now find super handy freezer containers, like these.

A note on adding chillies

I get that chilli’s are not for everyone although I urge you to try a variety before you give up. In terms of spice and heat you can get green large chilli’s which have a very mild heat, almost non existing.

In theory the larger the chilli the milder the heat but please if you are super sensitive to any heat, just ignore and leave out.

Below from mild to hot

Easy Thai Green Curry Paste

Quick, easy and freezer friendly Thai Green Curry Paste .

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Prep Time 10

Diet Gluten-free, Vegan

Servings portions

Equipment

powerful food processor or NutriBullet
mortar and pestle

Ingredients

3 tbsp extra-virgin olive oil
4 largish green chillies, deseeded and chopped, optional, see recipe intro
1 small red onion (1/2 cup) finely sliced
5 cm fresh ginger peeled and grated
3 garlic cloves minced
15 g coriander, roots and leaves, washed & dried, roughly chopped (a small bunch)
4 lemongrass stalks, green 2/3 outer hard layers removed, inside softer layers, finely chopped
2 limes, zest and juice of 1/2 lime
8 lime leaves, optional
1 tbsp coriander seeds
1 teaspoon cumin seeds
1 tsp black peppercorns
3 tbsp tamari/soy sauce
2 tbsp fish sauce, if not plant-based

Instructions

Add the coriander, cumin seeds and peppercorns to a small pan, toast (no oil) until fragrant, 3 minutes, tip into a mortar and pestle and grind finely.
Place all the ingredients, including the toasted spices, in a food processor and blend to a paste. Taste and season with more soy or lime juice if needed.
TIP:The paste needs to taste strong, even slightly over-seasoned, as the taste will be dimmed down when a liquid, like coconut milk, is added.
Use half the portion, which would be enough for a curry serving 4 people and freeze the rest.

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