Skip to main content
Epicurious

Thai Green Curry Paste

By Donna Hay

5.0

(3)

Image may contain Plant Pottery Vase Jar Potted Plant Planter Vegetable and Food
Photo by Shutterstock

Keep this curry paste in a jar in the refrigerator for up to 1 week. You’ll need approximately 3 roots (50g) of cilantro to get 1 cup of chopped cilantro. 

Editor’s note: 

As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.

Ingredients

1 teaspoon cumin seeds
1 tablespoon coriander seeds
3 long green chiles, roughly chopped
2 cloves garlic
30g galangal or ginger, peeled and chopped
6 makrut lime leaves, stems removed and shredded
2 stalks lemongrass, white part only, thinly sliced
1 cup chopped coriander (cilantro) leaves, stems and roots (see note)
1 tablespoon peanut or vegetable oil
1/2 teaspoon shrimp paste
1 tablespoon grated palm sugar or brown sugar
3 green onions (scallions), roughly chopped

Preparation

  1. Step 1

    Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.

    Step 2

    Place in a small food processor and process until ground.

    Step 3

    Add the chile, garlic, galangal, lime leaf, lemongrass, chopped cilantro, the oil, shrimp paste, sugar, and onion. Process into a paste, scraping down the sides of the bowl.

Image may contain: Plant, Food, Vegetable, and Garlic
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsCurryThaiSoutheast AsianAsianLemongrassHerbs & SpicesCilantroDairy FreeGluten FreeNut FreeFryFood ProcessorHarper CollinsCookbooks
Read More
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.