This gluten free recipe is a made from scratch Thai green curry paste. Traditionally, it is made by pounding in a mortar with a pestle by including a mixture of fresh green chillies, herbs and spices. It is utilised primarily to prepare Thai green curry.
It is not only extremely easy to make from home but its also filled with fresh ingredients and flavours. I usually like to make a decent amount of the paste so that I can freeze some and it will be ready whenever I need to cook a Thai green curry dish.
- 5 Garlic cloves
- 1 large brown onion cut into wedges
- 5 French onion shallots halved
- 20 long fresh green chillies deseeded and cut into 3cm pieces
- 5 small fresh green chillies deseeded optional
- 8 kaffir lime leaves stems removed and leaves finely sliced
- 6 cm piece fresh galangal peeled and finely sliced
- 3 cm piece fresh ginger peeled and finely sliced
- 3 cm piece fresh turmeric finely sliced or 1 teaspoon ground turmeric
- 2 stems lemon grass white part only, finely sliced
- 2 teaspoon ground coriander seeds
- 2 teaspoon ground cumin seeds
- 3 tablespoons extra virgin olive oil
- Add the kaffir lime leaves, galangal, ginger, turmeric, and lemon grass into a mortal and pound with a pestle until you have a coarse paste.
- Then add garlic, brown onion, fresh onion shallots, green chillies, small red or green chillies, ground coriander seeds, cumin seeds, extra virgin olive oil and the coarse paste in step 1 above, into a food processor and blend until you get a smooth paste.
- Finally, divide the green curry paste up by putting 3 tablespoons into a small freezer bag and seal it tight. You should be able to fill around 8 small freezer bags of the green curry paste. Store in an airtight container in the freezer for up to 2 months.