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Epicurious

Thai Green Curry Paste

By Sopon Kosalanan

5.0

(1)

Photo of green curry paste in a bowl.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

Recipe information

  • Total Time

    20 minutes

  • Yield

    About 1 cup

Ingredients

12 small green Thai chiles, stems removed
2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced
2 shallots, coarsely chopped
8 small or 6 large garlic cloves
1 (4") piece galangal, peeled, thinly sliced
Zest of 1 makrut (Thai) lime (optional)
1 cup Thai basil leaves
1 Tbsp. chopped fingerroot (kra chai) in brine (optional)
2½ tsp. shrimp paste

Preparation

  1. Step 1

    Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.

    Step 2

    DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

TagsCurryThaiSoutheast AsianAsianThai ChileChileVegetableLemongrassHerbs & SpicesGarlicRoot VegetableShallotGalangalThai BasilBasilQuickEasyMake AheadBlenderEpicurious

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