Amazing Green Curry Paste
Submitted by aafredricks
Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.
YIELD
16 servingsPREP
5 minCOOK
5 minREADY
10 minThis authentic Thai green curry paste starts with the intoxicating ritual of dry-toasting whole cumin and coriander seeds until your kitchen fills with their warm, nutty aroma.
Once cooled, they’re pounded in a mortar with fresh green chilies (adjust the heat to your courage level), aromatic lemongrass, earthy galangal root, and pungent shrimp paste into a vibrant emerald paste that puts jarred versions to shame.
The result is a fiery, herbaceous foundation for coconut curries with layers of complexity you simply can’t buy.
Kitchen Tips
- Toast, don’t burn: Keep cumin and coriander seeds moving in the dry pan; they should smell nutty, not bitter
- Mortar and pestle preferred: Traditional pounding releases more aromatic oils than blending, but a food processor works if you add a splash of oil
- Freeze in portions: Spoon paste into ice cube trays, freeze, then pop into a bag for quick weeknight curries
- Heat control: Remove some or all chili seeds for milder paste without losing that green color
Ingredients
Directions
Place the cumin and coriander seeds in a pan, without adding any oil.
Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned.
Pound them with the remaining ingredients to produce a fine paste.
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