We had never tasted Thai food before , but in August when we celebrated our anniversary we decided to go for dinner, but not Indian menu. We saw Korean, Chinese and Thai food, as we knew we would find more option in Veg in Thai restaurant we decided to get in and have our Dinner there.
We enjoyed the whole dinner and totally loved Thai food. That’s the time I decided to try this curry at home the very next week. I have made it ‘n’ number of times and have loved it every time we had it.
I Still remember one of hubby’s colleague enjoying our Amchi Food Valval and comparing it to Thai curry but never had tried Thai food then. I am happy on venturing into a new cuisine.
So here I am sharing the Basic green curry paste recipe :
- 1 stalk lemongrass, minced
- 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
- 1 shallot, sliced, OR 4 Tbsp. minced purple onion
- 4-5 cloves garlic
- 1 thumb-size piece of galangal OR ginger, thinly sliced
- ½ cup chopped fresh coriander/cilantro leaves & stems
- 3-4 kafir lime leaves
- ½ tsp. ground cumin seeds
- ½ tsp. ground white pepper
- ½ tsp. ground coriander seeds
- 1 tsp. soy sauce and 1/3rd tsp salt * check notes
- 2 tsp lime juice
- 3-4 Tbsp. olive oil (enough to blend ingredients together)
Yield: 1 cup (enough for 1 large curry)
- Place all ingredients in a food processor, mixer grinder, or blender.
- Process well to a grainy paste. Taste-test it for salt and spice. If too salty. Add more chili for more heat. Your curry paste is now ready to be used. ENJOY!
You can use mortar and pestle to pound the paste, while doing that first mix dry ingredients and blend it with wet ingredients.
I made two times the above mentioned ingredients and I could make the curry twice.
You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. You can Freeze thereafter.