This gluten free Thai green curry paste recipe is a made from scratch paste. Traditionally, they make the paste by pounding in a mortar with a pestle. By including a mixture of fresh green chillies, herbs and spices. Likewise, they include herbs and spices like fresh green chillies (long and Thai green bird’s eye chillies). As well as garlic, onion shallots, fresh galangal, fresh lemongrass, fresh kaffir lime leaves, and coriander (cilantro). Plus ground cumin seeds, white peppercorns, fermented shrimp paste and salt. Besides, they use it primarily to prepare Thai green curry dish. In addition, they call Thai green curry, kaeng khiao wan in Thai language and precisely means sweet green curry. Notably, Thai green curry is sweeter and more spicy than other Thai curries.
Gluten Free Thai Green Curry Paste
Furthermore, Thai green curry paste is not only extremely easy to make from home. But they also fill the paste 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. For my gluten free Thai green curry paste. My main ingredients are fresh long green chillies and Thai green bird’s eye chillies. As well as fresh ingredients including onion, onion shallots, garlic, ginger, galangal, turmeric, lemon grass and kaffir lime leaves. Plus ground coriander seeds and ground cumin seeds.
If you like your curry hot like me, do not deseed the chillies. And include the Thai green bird’s eye chillies. My Thai green curry paste recipe is not only gluten free. But also dairy free, egg free, nut free, corn free, soy free, vegan, paleo, keto and low carb.
You may also like my other gluten free curry recipes:
- Grilled Curry Chicken Thighs;
- Malaysian Lamb Curry;
- Prawns and Pineapple Curry;
- Malaysian Curry Laksa (King Prawns and Chicken Laksa);
- Malaysian Chicken Curry (Kari Ayam); and
- Beef Rendang.
Thai Green Curry Paste
Ingredients
- 5 cloves garlic
- 1 large brown onion cut into wedges
- 5 onion shallots peeled and halved
- 20 long fresh green chillies deseeded and cut into 1 inch pieces
- 5 small fresh green chillies deseeded (optional)
- 8 kaffir lime leaves stems removed and leaves finely sliced
- 2.5 inch fresh galangal peeled and finely sliced
- 1.5 inch fresh ginger peeled and finely sliced
- 1.5 inch 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
Instructions
- 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.
- Alternatively, you can add the kaffir lime leaves, galangal, ginger, turmeric, and lemon grass into a food processor and blend until you get 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 or step 2 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.
Recommended Products
