Making your own authentic Thai green curry paste will heighten the flavors of your curries to a whole new level! The fresh herbs and fragrant spices heighten the flavor's bold and delicious taste you find in authentic Thai curries!
- 6 Thai long fresh green chilis, seeds removed and chopped small
- 2 medium jalapenos peppers, seeds removed and chopped small
- 1/4 cup lemongrass, chopped small
- 1/4 cup galangal, chopped small
- 1/4 cup shallot, chopped small
- 2 tablespoons garlic, chopped small
- 1/4 cup cilantro stems or roots
- 1 tablespoon kaffir lime zest
- 2 tablespoons coriander seeds
- 1 tablespoon whole white peppercorn
- 1/2 tablespoon cumin seeds
- 1 teaspoon salt
- 1 tablespoon shrimp paste
Method 1. In a food processor
- Toast the white peppercorn, coriander, and cumin seeds on medium heat until fragrant, 2-3 minutes. Remove from the skillet to a small plate and let cool.
- Use a spice grinder or a small mortar and pestle to ground the toasted seeds to powder. Place the freshly ground powder into a food processor with the other ingredients.
- Add all the ingredients into a small food processor and blend until your paste is smooth. Add a very tiny amount of water if your paste is too dry. You shouldn't need to but don't use more than one tablespoon for the recipe.
- Remove the paste for use. Done! Store leftover paste in a glass jar, in the fridge for up to 10 days, and in the freezer for 3-4 months.
Method 2. In a mortar and pestle
- On a small skillet, toast white peppercorn, coriander, and cumin seeds on medium heat until fragrant and you hear some seeds popping from the pan. It takes about 2-3 minutes. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute.
- Add galangal and lemongrass to a sturdy mortar and pestle and pound until you have a smooth paste.
- Add all the greens- green chilis, cilantro stems, and kaffir lime zest. Pound until bright green paste forms.
- Add garlic, shallot, and salt, and keep pounding away again.
- Add the ground spices, and you should have a smooth brownish-green paste. (The spices turned the green paste brown, it’s normal!)
- Add shrimp paste last and mesh it all up with the paste until everything is completely well blended and no large chunks appear. That's it! You just made your curry paste, and it’s ready for use!
- When handling chilis and removing the seeds, kitchen gloves are a must, or you can hurt yourself with the hot oils of the chilis burning your skin. It’s a very unpleasant experience.
- Don’t let the seeds get too burnt, or your paste will have an unpleasant bitter taste. Use a wooden spatula to stir the seeds into the pan.
- Use a solid, strong mortar and pestle to pound away the ingredients. It’s an arm workout to make curry paste the traditional way. Make sure you don’t use clay, marble, wooden, or decorative mortar and pestle for this job.
- Best not to pound more than three ingredients at a time as it gets tiresome to pound in large quantities. Also, you may have big chunks of uncrushed ingredients if adding too many items.
- Always pound the toughest and most fibrous ingredients first, as listed in the steps above and the recipe card.
- Add the shrimp paste last. It’s the softest ingredient for the paste, and if added too soon, I find it more difficult to pound the ingredients into a paste because it's too wet and slippery.
- Shrimp paste is a must for the traditional umami flavors that ties all the strong spices and herbs together. Don’t skip out if you can help it!
- Using a smaller stone mortar and pestle, you can break up your paste into smaller 2-3 batches to ease pounding the ingredients together. Add them all together in a bowl for the final finished paste.
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- Prep Time: 15
- Cook Time: 15
- Category: Curry
- Method: Food processor
- Cuisine: Thai
Keywords: Authentic Thai Green Curry Paste, พริกแกงเขียว, green curry paste, authentic thai green curry paste, homemade green curry paste