Best 7 Thai Green Curry Paste Gone Greener Recipes

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Thai green curry paste is a versatile ingredient that can be used to create a variety of delicious dishes. It is typically made with green chilies, lemongrass, kaffir lime leaves, galangal, and shrimp paste. However, there are many ways to customize the paste to suit your own taste. If you are looking for a way to make your Thai green curry paste even greener, there are a few things you can do. In this article, we will explore some tips and tricks for making the greenest Thai green curry paste possible. We will also provide a few recipes that showcase the vibrant color and flavor of this versatile ingredient.

Let's cook with our recipes!

HOMEMADE THAI GREEN CURRY PASTE



Homemade Thai Green Curry Paste image

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Provided by Nagi

Categories     Mains

Time 15m

Number Of Ingredients 15

4 green cayenne pepper chilis (, deseeded and chopped (Note 1))
6 Thai green chilis (, chopped (Note 1))
2 red shallots / eschallots (, chopped)
2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))
2 tbsp galangal (, grated (Note 3))
5 cloves garlic (, chopped)
2.5 tsp dried shrimp paste ((Belacan) (Note 4))
2 tsp lime zest (, grated)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 tbsp chopped coriander/cilantro root and stem ((Note 5))
1/4 cup coriander / cilantro leaves (, loosely packed)
2 - 3 tbsp water (, as needed)

Steps:

  • Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
  • Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
  • Use to make Thai Green Curry!
  • Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 28 mg, Sodium 390 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

THAI GREEN CURRY



Thai Green Curry image

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 21

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps:

  • Heat oil in a heavy based skillet or pot over medium high heat.
  • Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
  • Add chicken broth and coconut milk, mix to dissolve paste.
  • Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
  • Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
  • Add kaffir lime leaves. Mix then bring to simmer.
  • Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
  • Add eggplants, cook 5 minutes until soft.
  • Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
  • Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
  • Serve curry over jasmine rice with garnishes of choice.

Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

THAI GREEN CURRY PASTE GONE GREENER!



Thai Green Curry Paste Gone Greener! image

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

10 -12 hot green chili peppers (small and hot)
1/2 onion, chopped
1 tablespoon garlic, chopped
1/2 inch ginger
2 stalks lemongrass (only the lower part and not the grass like leaves)
2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
1/2 teaspoon fresh lemon rind
4 tablespoons coriander leaves
3 tablespoons fresh spinach leaves (optional)
2 tablespoons fresh fenugreek leaves (optional)
1 tablespoon mint leaf (optional)
1/2 teaspoon salt
1 tablespoon vinegar
15 black peppercorns
1 tablespoon coriander seed
1 tablespoon cumin seed

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



Thai Green Curry Paste image

Thai green curry paste is surprisingly easy to make and tastier than buying it jarred. Add it to your favorite protein to create sumptuous curries.

Provided by Darlene Schmidt

Categories     Lunch     Dinner     Sauce     Ingredient

Time 15m

Number Of Ingredients 15

1 stalk​ lemongrass (bottom 4 inches roughly chopped or 3 tablespoons prepared frozen or bottled lemongrass; available at Asian stores)
2 to 3 jalapeños (roughly chopped; seeds removed for less heat if desired)
1 shallot (roughly chopped, or 1/4 cup chopped red onion)
4 to 5 garlic cloves
1 1/2-inch size piece of galangal (or ginger, peeled and sliced)
1/2 cup packed fresh cilantro
1/2 cup packed fresh basil
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
3 tablespoon​ fish sauce
1 teaspoon ​​​ shrimp paste
2 tablespoon lime juice
1 teaspoon brown sugar
3 to 4 tablespoon coconut milk (enough to blend ingredients together)

Steps:

  • Gather the ingredients.
  • Place all ingredients in a food processor, chopper, or high-speed blender. Add just enough coconut milk to allow the ingredients to blend together, adding a little more if needed. Process well to form a smooth and fragrant Thai green curry paste.
  • Taste the curry for salt and spice. If it's too salty, add a squeeze of fresh lime or lemon juice. Add more chile peppers for more heat, and blend again if needed.

Nutrition Facts : Calories 61 kcal, Carbohydrate 10 g, Cholesterol 2 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 796 mg, Sugar 2 g, Fat 2 g, ServingSize 1 serving, UnsaturatedFat 0 g

REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)



Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan) image

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

1 cup chopped Thai chile peppers
3 shallots, chopped
2 cilantro roots, peeled and chopped
1 head garlic, peeled and chopped
2 ½ ounces fresh Thai basil leaves, chopped
2 stalks lemongrass, sliced
2 tablespoons peeled and chopped galangal
2 tablespoons grated kaffir lime zest
2 tablespoons fermented shrimp paste
2 tablespoons freshly toasted cumin seeds
2 tablespoons peeled and chopped fresh turmeric root
1 tablespoon toasted coriander seeds
1 tablespoon salt
1 tablespoon ground white pepper

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



Thai green curry paste image

Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or lime leaves

Provided by Anna Glover

Time 10m

Yield Makes 100g (approx)

Number Of Ingredients 11

1 lemongrass stalk, tough outer leaves discarded, finely chopped
1 lime, juiced
1 tsp ground coriander
4-6 green chillies , deseeded if you prefer less heat, chopped
4 garlic cloves , chopped
thumb-sized piece of galangal , peeled and chopped
3 small shallots , peeled and chopped
3 lime leaves, finely shredded
½ small bunch of coriander , finely chopped
1 tsp shrimp paste
3 tbsp vegetable oil

Steps:

  • Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

Nutrition Facts : Calories 25 calories, Fat 2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.07 milligram of sodium

THAI GREEN CURRY PASTE



Thai Green Curry Paste image

Keep this curry paste in a jar in the refrigerator for up to 1 week.

Provided by Donna Hay

Categories     HarperCollins     Sauce     Curry     Chile Pepper     Ginger     Coriander     Cilantro     Shrimp

Number Of Ingredients 12

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

Steps:

  • 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.
  • Place in a small food processor and process until ground.
  • 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.

Tips:

  • Use fresh ingredients whenever possible. This will give your curry paste the best flavor and aroma.
  • Toast your spices before using them. This will bring out their flavor and make them more fragrant.
  • Use a mortar and pestle to grind your spices. This will give you a smoother paste than using a food processor.
  • Add a little bit of sugar to your paste. This will help to balance out the flavors and make the curry more palatable.
  • Store your curry paste in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.

Conclusion:

Thai green curry paste is a versatile ingredient that can be used to make a variety of delicious dishes. Whether you're looking for a quick and easy weeknight meal or a more elaborate dinner party dish, Thai green curry paste is a great option. With its bright, fresh flavors and creamy texture, it's sure to please everyone at your table. So next time you're in the mood for something Thai, give Thai green curry paste a try. You won't be disappointed.

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