Thai Style Green Curry Paste

Thai Style Green Curry Paste in use for a quick dinner
Thai Style Green Curry Paste in use for a quick dinner

This past summer, I ended up harvesting a lot of chilies. When I say a lot, I estimate that I harvested about 50 pounds of chilies based on what I canned, fermented, dehydrated whole, dehydrated and ground into powders, froze, and so on. I grew 20 different kinds of peppers. I grew half in the greenhouse and half in the garden, and I started an obscene amount of seedlings because some of them were saved seed and I didn’t know if they would grow. (They did. All of them.) The greenhouse experiment went well. I harvest probably 3 to 5 times what I harvested in the garden. At the end of the pepper harvest, I was running out of things to do, and it occurred to me while I was scouring recipes that I could make Thai style curry pastes.

In the beginning of my corn allergy journey, the denial was strong and I decided that I was tolerating some commercial Thai curry pastes. The reality was, yeah, not so much. This summer also resulted in more freezer space as I had a new bigger chest freezer in addition to my small chest freezer, my friend Kristin’s family had given me another fridge, and so now I had room to freeze some curry pastes. So I did some research, cobbled together the things I liked from several recipes, and voila, Thai Style Green Curry Paste. You can use it this recipe for Quick Thai-Inspired Curry Noodle Stir Fry (rice is no longer safe for me, but feel free to try it with sweet potato or mung bean noodles) or just put a cube or two of curry paste in some safe non-dairy milk, add veggies and/or a protein, and go to it.

Thai Style Green Curry Paste before cooking down to a thick paste
Thai Style Green Curry Paste before cooking down to a thick paste
Thai Style Green Curry Paste after cooking down and in a silicone ice cube tray for freezing
Thai Style Green Curry Paste after cooking down and in a silicone ice cube tray for freezing
Thai Style Green Curry Paste in silicone ice cube tray ready to freeze
THAI STYLE GREEN CURRY PASTE
Print Recipe
Thai style green curry paste to use in Thai dishes calling for green curry paste.
Servings Prep Time
1 cup 20 minutes
Cook Time
20 minutes
Servings Prep Time
1 cup 20 minutes
Cook Time
20 minutes
Thai Style Green Curry Paste in silicone ice cube tray ready to freeze
THAI STYLE GREEN CURRY PASTE
Print Recipe
Thai style green curry paste to use in Thai dishes calling for green curry paste.
Servings Prep Time
1 cup 20 minutes
Cook Time
20 minutes
Servings Prep Time
1 cup 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 green bell pepper chopped and seeded
  • 2 stalks lemongrass trimmed and chopped
  • 2 inch piece ginger peeled and chopped (or substitute galangal if you can find it)
  • 15 Green Bird Thai Chilies chopped and seeded (or other hot green chilies)
  • 2 shallots peeled and diced (or 1 small red onion if you can't get shallots)
  • 6-8 cloves garlic peeled and roughly chopped
  • 1 lime, zest and juice
  • 1/2 cup cilantro chopped
  • 1 inch piece fresh turmeric peeled and chopped (or substitute 1/2 teaspoon dry ground turmeric)
  • 1 teaspoon ground white pepper
  • 1 Tablespoon ground coriander seed
  • 2 Tablespoons kosher salt
Servings: cup
Instructions
  1. Place all ingredients in a blender or food processor, and blend until you have a smooth paste.
  2. Place in a saucepan over medium low heat. Simmer until it has reduced to a thick paste, about 20 minutes or so.
  3. For ease of use, freeze in silicon ice cube trays, and store in a zip top bag in your freezer for up to a year.
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