Best 7 Green Curry Paste Recipes
Green curry paste is a spicy and flavorful base for a variety of Thai dishes. It is traditionally made with a combination of fresh and dried chilies, herbs, and spices, which are ground together into a smooth paste. The exact ingredients and proportions vary depending on the region and the cook, but common ingredients include green chilies, cilantro, lemongrass, galangal, kaffir lime leaves, and shrimp paste. Green curry paste can be used to make a variety of dishes, including green curry, green curry noodles, and green curry stir-fries. It is also a popular ingredient in Thai soups and stews.
Let's cook with our recipes!
REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)
This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.
Provided by Wiley
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 36
Number Of Ingredients 14
Steps:
- Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.7 g, Sodium 198.7 mg, Sugar 0.4 g
THAI GREEN CURRY PASTE
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.
Provided by Sopon Kosalanan
Categories Lemongrass Shallot Garlic Curry
Yield About 1 cup
Number Of Ingredients 9
Steps:
- 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.
- DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.
PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS
Provided by Food Network
Yield 9 cups
Number Of Ingredients 9
Steps:
- Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
- Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.
THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA
If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.
Provided by SkipperSy
Categories Malaysian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREPARATION-.
- De-bone the pork loin and cut up into bite size pieces, set aside.
- Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
- Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
- Use a small not very hot pepper, remove the seeds, cut up, set aside.
- Chop the anchovies into small pieces, set aside.
- .
- COOKING INSTRUCTIONS-.
- Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
- Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
- Add the pork, until thoroughly cooked.
- Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
- Place hot soup into individual bowls and garnish with a whole basil leaf or two.
- Serve with rice and enjoy!
- .
- NOTES-.
- Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.
THAI GREEN CURRY PASTE GONE GREENER!
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
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.
THAI GREEN CURRY PASTE
The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.
Provided by English_Rose
Categories Thai
Time 20m
Yield 14-16 tablespoons
Number Of Ingredients 15
Steps:
- Using a blender or processor, blend all the ingredients to a smooth paste.
- Transfer the paste into a bowl, cover and chill until required.
GREEN CURRY PASTE
Combined with coconut milk, it's the base for your next Thai curry.
Provided by Chris Morocco
Categories Bon Appétit Condiment Lemongrass Chile Pepper Garlic Ginger Coriander Cumin
Yield Makes about 1 cup
Number Of Ingredients 11
Steps:
- Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, makrut lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
- Do Ahead
- Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.
Tips:
- When choosing green chilies, look for ones that are firm and brightly colored. Avoid any that are bruised or have blemishes.
- To remove the seeds from the chilies, cut them in half lengthwise and use a spoon to scrape out the seeds. Be careful not to touch your eyes or nose after handling chilies, as the oils can cause irritation.
- If you can't find makrut lime leaves, you can substitute kaffir lime leaves. However, makrut lime leaves have a more intense flavor, so you may want to use less of them.
- To make the curry paste, simply combine all of the ingredients in a food processor or blender and blend until smooth. You can adjust the amount of chilies you use depending on how spicy you want the paste to be.
- Green curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.
Conclusion:
Green curry paste is a versatile and flavorful ingredient that can be used to make a variety of delicious dishes. Whether you're making a traditional Thai green curry or something more creative, this paste is sure to add a delicious kick of flavor. So next time you're looking for a new way to spice up your meals, give green curry paste a try.
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