Thai green curry paste

Wanting to extend my comfort zone to Thai cuisine has always been something on my mind and I ended up pushing my then comfort level by buying a Tom Yum set and trying out a simple Thai curry. The result was splendid. Everyone at home really liked it though I was the primary consumer of that dish. It had a main feedback (self-feedback) which I have now incorporated in my Thai curry recipes. This is a link to my yummy thai curry. Sometimes, you keep eluding trying out something presuming it’s difficult and then try it out only to wonder what took you so long to try out something so simple. Thai curry paste & thai curry fall right up this category. Infact, the last time I made this thai curry, I still had some lemon grass, kafir lime leaves in stock with me and they sat in the fridge for long and had to be thrown in the bin in the end. This time around, I knew that I surely shouldn’t waste anything. I really try hard and not waste food. Over and above that, these thai curry sets are expensive here. Anywho, I had made a some thai curry paste with half the stuff for dinner one night for us. With the remainder, I made a thai green curry paste and stored it in the refrigerator. It has been 1.5 weeks now and I still have half of it left. It’s perfectly intact in a fridge for a few weeks when stored in an air tight container. Honestly, the biggest work in putting together a thai curry is the paste. Once you have that, it’s literally just a 10-15 minutes job in whipping up a yummy thai curry. Enough said now, try this out and I am sure you’ll go on and on as well :).

Thai green curry paste
Prep Time
10 mins
Cuisine: Thai
Servings: 2 cups
  • 2.5 sticks lemon grass
  • 12-15 nos kafir lime leaves
  • 1 huge piece thai ginger
  • 6-7 nos thai chillies regular chillies are fine too
  • 6 nos shallots
  • 5 pods garlic
  • 1 cup fresh coriander/ cilantro leaves
  • 1/4 cup water
  1. Place all the ingredients above in the blender/ mixer.

  2. Blend/ grind well to ensure you get a watery paste (no lumps).

  3. Transfer to an airtight container and store in the refrigerator for at least 2-3 weeks. 

Recipe Notes
  1. Once you have the thai curry paste ready, it takes just 10-15 minutes to make the thai curry!
  2. Right before you make the thai curry paste, you can strain and extract the water needed for the curry. 

Stepwise pictures

Just wanted to capture this picture to show what lemon grass/ kafir lime leaves/ thai ginger look like.

Blend all the ingredients you see above into as fine paste as you can by adding in water.

Transfer the thai green curry paste into an air tight container and store it in a refrigerator for upto 2-3 weeks.

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