I recently received a request (thanks Julie!) for a green curry paste recipe made from scratch. I debated on whether or not I should include a recipe for homemade green curry paste in my last cookbook, “Everyday Thai Cooking” but ultimately chose not to as many people I know would rather buy store bought for convenience. In hindsight, I probably should have included it because it’s pretty simple to make. This green curry paste is the backbone of my Lemongrass Chicken Curry Recipe. Use the leftover curry paste to drizzle over grilled shrimp, rice, noodles or anytime you feel like curry in a hurry!
It’s really just a matter of being organized and getting all the ingredients prepped and lined up. You can probably find most of the ingredients you need at the local grocery store but you may need to venture out to an Asian market for some shrimp paste, Thai basil as well as kaffir lime leaves. You may substitute the shrimp paste with an extra tablespoon of fish sauce. You can also substitute Thai basil with Italian basil in a pinch. If you can’t find kaffir lime leaves, just leave them out. Your Lemongrass Chicken Curry will still be delish!
The ingredients are then thrown into your food processor. Blend until a paste forms. Wow, doesn’t that look easy? And guess what? It really is.
Voila! There you have it, authentic green curry paste in a matter of a few minutes. Now that you have mastered green curry paste from scratch, you can whip up a yummy Lemongrass Chicken Curry dish in minutes!
Green Curry Paste:
1 Thai chili, thinly sliced with seeds removed for less heat
1 large shallot, sliced thin
3-4 garlic gloves
5-6 slices fresh peeled ginger
1 stalk fresh minced lemongrass , minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tsp. shrimp paste
1 cup fresh cilantro, roughly chopped
1/4 teaspoon white pepper
2 tablespoons fish sauce
1 teaspoon brown sugar
1 tablespoon freshly squeezed lime juice
1/3 cup coconut milk
Chicken ingredients:
2 tablespoons high-heat cooking oil, divided
2 cloves garlic, minced
1 tablespoon finely chopped shallots
4 tablespoons minced lemongrass
1 fresh Thai chili, finely sliced
1 1/2 tablespoons fish sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon brown sugar
10 ounces skinless, boneless chicken thigh, cut into cubes
1/2 cup chicken stock
1 cup coconut milk
3 tablespoons finely chopped fresh cilantro leaves
Crushed roasted peanuts
Heat 1/2 of the oil in a wok or skillet over medium heat. Add 1 teaspoon of the green curry paste and stir-fry for
