Thai Green Curry Paste
A foundational aromatic paste built on the trinity of fresh chili heat, galangal warmth, and lemongrass perfume. Pounded — never blended — to release oils, not bruise them.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dry-toast coriander seeds in a pan over medium heat, swirling constantly.
In a granite mortar, pound chilies, lemongrass, and galangal hardest first — fibers down to threads.
Add shallot, garlic, and cilantro root. Continue pounding until alliums dissolve into the paste.
Add lime zest, shrimp paste, and ground toasted spices. Pound until the paste pulls cleanly from the mortar.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.