I remembered the moment when I traveled to Thailand, my sister and I had many authentic Thai foods that left us a lot of memories. One that we couldn’t forget is the authentic Thai green curry chicken.
Before I create the green curry chicken, I think it would be best if I make my own version of green curry paste. At least it is much healthier and fresher tasting than the store-bought variety.
Other than healthier and fresher, the best of creating homemade green curry paste is you can control the spiciness without compromising the authentic fragrant flavor and the signature green color. For vegan or vegetarian, you can even choose to remove the shrimp paste and replace it with soy sauce.
Many foodies would recommend using mortar and pestle to pound the spices, herbs, and ingredients into a paste as they believe it will deliver the best taste when cooking. If you are lazy or busy like me, get a powerful blender or food processor to blend it. Just 5 minutes of blending, I got the smooth paste exactly the same as it was pounded by mortar and pestle.
Traditionally, the paste is used to cook with chicken breast meat. If you are vegan or vegetarian, you can substitute the meat with other vegetables like carrot, eggplant, broccoli, bell pepper or tofu.
Homemade Green Curry PasteCuisine: ThaiDifficulty: Easy
Easy homemade green curry paste recipe made from blender.
2 tsp coriander seeds
1/2 tsp white peppercorns
1 tsp cumin seeds
15 green chilies, thinly sliced
25g Thai basil leaves
10 bird’s eye green chilies
1 inch galangal
3 Tbsp lemongrass, thinly sliced
2 tsp kaffir lime zest, finely chopped (or lime zest)
2 stalks cilantro roots, thinly sliced
4 garlic cloves, peeled
6 shallots, peeled
1 tsp fermented shrimp paste, roasted
1 tsp salt
- Cut the shrimp paste (belacan) into thin slices. Put it on the cooking pan and toast on a gas flame for about 4 to 7 minutes or until fully dried.
- Toast coriander seeds by adding them to a new or clean cooking pan and stir constantly over medium-high heat until the seeds turn slightly darkened, about 4 minutes. Cool on a plate.
- Repeat the same step with cumin seeds.
- Add all ingredients into blender or food processor. Then blend until the paste is smooth, about 5 to 8 minutes. Add little water if the blender’s blade cannot catch the ingredients. Don’t put too much water as it can dilute the taste of green curry.
- Keep the paste in an airtight container and store it for 2 days in the fridge, or up to 1 month in the freezer.
- If you prefer more heat in the green curry paste, add more bird’s eye green chilies.
- The green curry paste produced can cook up to 3 times, with each cooking can serve up to 4 – 5 servings.
Feedback: When I tasted the raw green curry paste without adding the bird’s eye green chilies, I think the spicy level is around mild and the heat hasn’t reached my desired level. So if you prefer mild spicy curry paste, skip the bird’s eye green chilies.