Best 6 Thai Green Curry Paste Recipes
Thai green curry paste is a versatile and flavorful ingredient that can be used to create a variety of delicious dishes. Made from a blend of fresh herbs, spices, and aromatics, it adds a vibrant green color and a complex flavor profile to any dish. Whether you're looking for a quick and easy weeknight meal or a special occasion feast, Thai green curry paste is a great choice. With its bold flavors and versatility, it's sure to become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
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 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.
Tips:
- When selecting chili peppers, choose ones that are fresh, plump, and have a deep green color. Avoid peppers that are bruised or have blemishes.
- If you are using a blender to make the curry paste, be sure to use a high-powered blender that can handle the tough ingredients.
- Start by processing the tough ingredients, such as the lemongrass, galangal, and kaffir lime leaves. Then, add the softer ingredients, such as the chilies, shallots, and garlic.
- If you are using a mortar and pestle to make the curry paste, be sure to use a heavy mortar and pestle that can handle the pounding.
- Pound the ingredients in a circular motion, starting from the outside and working your way in. Be patient and continue pounding until the ingredients are finely ground and form a smooth paste.
- If the curry paste is too thick, add a little bit of water or coconut milk to thin it out.
- Use the curry paste immediately or store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the curry paste for up to 3 months.
Conclusion:
Thai green curry paste is a versatile and flavorful ingredient that can be used to make a variety of delicious dishes. With a few simple ingredients and a little bit of time, you can easily make your own curry paste at home. So next time you're looking for a quick and easy way to add some spice to your meal, give Thai green curry paste a try.
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