Best Thai Green Curry Paste Gone Greener Recipes

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THAI GREEN CURRY PASTE GONE GREENER!



Thai Green Curry Paste Gone Greener! image

This is a paste I like to make the day before I am making Thai food (which is quite often) I love Thai cuisine! Yield is between 3/4th cup to 1 cup.

Provided by Girl from India

Categories     Thai

Time 15m

Yield 1 cup

Number Of Ingredients 16

10 -12 hot green chili peppers (small and hot)
1/2 onion, chopped
1 tablespoon garlic, chopped
1/2 inch ginger
2 stalks lemongrass (only the lower part and not the grass like leaves)
2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
1/2 teaspoon fresh lemon rind
4 tablespoons coriander leaves
3 tablespoons fresh spinach leaves (optional)
2 tablespoons fresh fenugreek leaves (optional)
1 tablespoon mint leaf (optional)
1/2 teaspoon salt
1 tablespoon vinegar
15 black peppercorns
1 tablespoon coriander seed
1 tablespoon cumin seed

Steps:

  • In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
  • Do not allow to brown.
  • Cool and grind with the rest of the ingredients in a blender.
  • Store refrigerated for a week.

HOMEMADE THAI GREEN CURRY PASTE



Homemade Thai Green Curry Paste image

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.

Provided by Nagi

Categories     Mains

Time 15m

Number Of Ingredients 15

4 green cayenne pepper chilis (, deseeded and chopped (Note 1))
6 Thai green chilis (, chopped (Note 1))
2 red shallots / eschallots (, chopped)
2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))
2 tbsp galangal (, grated (Note 3))
5 cloves garlic (, chopped)
2.5 tsp dried shrimp paste ((Belacan) (Note 4))
2 tsp lime zest (, grated)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 tbsp chopped coriander/cilantro root and stem ((Note 5))
1/4 cup coriander / cilantro leaves (, loosely packed)
2 - 3 tbsp water (, as needed)

Steps:

  • 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.

Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 28 mg, Sodium 390 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE



Krung Gaeng Keo Wan - Thai Green Curry Paste image

Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.

Provided by love4culinary

Categories     Vegetable

Time 15m

Yield 1 batch

Number Of Ingredients 15

1 teaspoon caraway seed
12 black peppercorns
4 whole cloves
1 teaspoon Laos powder
1 teaspoon ground nutmeg
1 teaspoon dried rhizome (Gkrachai)
2 stalks lemongrass, minced
2 1/2 tablespoons cilantro, chopped
2 1/2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1/2 teaspoon dried kaffir lime rind, soak in hot water until soft, then mince
8 serrano chilies, minced
1 teaspoon shrimp paste
1 teaspoon salt
4 tablespoons vegetable oil

Steps:

  • Place the whole, dries spices in a mortar and grind to a smooth powder.
  • Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

Nutrition Facts : Calories 561.2, Fat 55.9, SaturatedFat 7.7, Sodium 2338.2, Carbohydrate 15.8, Fiber 3.6, Sugar 2.9, Protein 3.3

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