Guys this is the easiest Thai Green Curry Paste you’ll ever make. You won’t ever want to use store bought again! It’s bursting with bright, vibrant flavours and is even freezable. This recipe makes two curries (each serving 2 people) but you can make a big batch and freeze in ice cube trays. Don’t you just love an easy recipe hack?
Thai Green Curry Flavours
Thai green curries are one of my favourite dishes to make. Compared to red curry, Thai green curry has a milder and fresher taste. The trick to a really delicious Thai green curry is all in the curry paste. My homemade version is not only super easy to whip up, but it’s made with coriander, lemongrass and toasted spices for a real pop of aromatic flavour. Plus some green chilli and lime for a zesty kick.
HEAT O’METER
This Thai Green Curry Paste isn’t super hot. I like to use mild / medium green chillis and use 3 for a medium heat. Use 2 for a mild curry or more if you’re a hottie!
Top Tips
This recipe is all about packing in as much flavour for as little effort as possible. Just gather up all the ingredients, make a quick paste in a mini blender, electric spice / coffee grinder and voila! You’ll be floating away on clouds of aromatic flavour in no time.
There are a few little things you can do to make this recipe really shine. Toasting the cumin and coriander seeds for 1 minute will really bring out all that gorgeous flavour. I always recommend using good-quality fresh ingredients wherever possible too. It really does make all the difference if you’re wanting your curry paste to have that wow factor.
Spring onions, garlic, ginger and green chillis create that classic curry flavour base for this recipe. Combined with lemongrass, fresh coriander, lime zest (and extra virgin olive oil of course), you’ll have a curry paste that is fresh, zesty and just all-round magical!
Thai Green Curry Paste
INGREDIENTS
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 3 spring onions, finely sliced
- 6 cloves garlic, peeled + chopped
- 1 inch ginger, peeled + chopped
- 1 5 - 6 inch stalk lemongrass, finely chopped
- 3 mild / medium green chillis, deseeded + chopped
- 30 g fresh coriander, chopped
- 2 tbsp light olive oil
- Zest of 2 limes
Method
- Dry fry the cumin and corrinder seeds in a pan for 1 - 2 minutes on a medium heat until just golden. Allow to cool. This will give the Thai Green Curry paste the best taste!
- Add to an electric spice blender or small high speed blender along with all the rest of the Thai Green Curry Paste ingredients and blitz until smooth. You may have to scrape the sides quite a few times depending on what blender you use but it will make a really nice paste if you keep doing it!
- Store in the fridge in a tupperware of freezer for 2 months. This makes 2 serves but you can double or triple the batch and freeze if you prefer.
