Thai curry pastes are the key to delicious Thai curries. There are three types of Thai curries – red, green and yellow. Amongst the different curries, green curry is the most popular one. Thai Green Curry paste is an important ingredient for making the green curry. The paste though available in the stores, can be easily made at home. The ingredients required to make the curry paste, i.e. lemon grass, basil leaves, galangal, kafir lime leaves etc. are now easily available. Moreover, when you are making your own curry paste, you have the option of making it completely vegetarian as most store bought curry pastes have fish oil in them. You can make the curry paste and refrigerate it for later use for making either vegetarian or non-vegetarian thai curries. Here is how you can make the Thai Green Curry paste.
2 tbsp coriander seeds (dhaniya)
1 tbsp cumin seeds (jeera)
6 to 7 black pepper (kali mirch)
3 stalks of lemon grass
8 to 10 cloves of garlic (lehsun)
1 onion, chopped (pyaaz)
2 inches of galangal/ thai ginger
6 to 7 green chillies (hari mirch)
1 cup of thai basil leaves
1 cup of chopped coriander leaves (hara dhaniya)
2 kaffir lime leaves
2 tbsp lemon juice (nimbu ka ras)
- Heat a pan and add coriander seeds, cumin seeds and black pepper.
- Dry roast these spices till they turn aromatic.
- Allow the roasted spices to cool down and then transfer to a mortar.
- Crush the spices and keep aside.
- On a chopping board, place the lemon grass stalks.
- Crush them and chop them into small pieces.
- Now, transfer the crushed spices and chopped lemon grass to a mixer jar.
- Next, add garlic, onion, galangal, green chillies, coriander leaves, basil leaves, kafir lime leaves and lemon juice into the jar.
- Add 2 to 3 tablespoon of water and blend the ingredients to a smooth paste.
- Remove form the mixer jar and store in an air tight container.
- Keep it refrigerated for later use.
You can also add salt to this paste. I have not added salt as I prefer adding salt while making the curry.
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