A simple but delicious Thai Curry Paste that can be added to chicken, fish or vegetables or mixed with some coconut milk for a creamy Thai green curry. You will never buy a jar of paste again after trying this!
You could just buy a jar of curry paste to make a Thai curry, but this paste takes just 2 minutes to make and can be kept in the fridge for up to a month. Easy to adapt to make as spicy or as mild as you like. It's fragrant, zesty and with all the Thai flavours you know and love.
Jump to:
Why should you try it?
- Ready in two minutes
- Loads of uses for it
- Vegan
- All natural ingredients
What you will need
This Thai paste is made with the most amazing fresh and fragrant ingredients, along with a range of spices that you probably have tucked away at the back of your spice cabinet. It's time to make the most of those spices!
Garlic, ginger, shallots and lemongrass make up the bulk of the paste and then the chilli, lime and fresh coriander take it to the next level. A Thai curry should have a fair chilli kick to it, that's why we've used a birdseye chilli. You can of course, always make it less spicy if you want, by using a normal chilli.
Step by step
One: Add all the ingredients to a mortar.
Two: Pound well until a paste is formed. Alternatively you could use a food processor.
Is it authentic?
No, this isn't a traditional version of a Thai curry paste, as that really is a labour of love and can take over 30 minutes to make. This is our quicker version, that is make using ingredients that you would find in your regular supermarket.
Whilst traditional Thai curry paste uses dried chillies, we used fresh to save time. We have also skipped on the shrimp paste, that you would find in more authentic versions, as it isn't easy to find without going to an Asian supermarket. However, if you can find it then it does add lots of flavour.
How to use it
This paste can be used for a Thai Green Curry, but you don't have to use it in a curry. You could marinade some chunks of chicken and vegetables in it and then thread them on to pre-soaked wooden skewers and grill.
Also, why not spread it over some fish fillets, like salmon, and cook under the grill (broiler) for a lovely Thai grilled fish recipe. They go great with noodles.
FAQs
You can store any left over paste by spooning it into an air-tight container, smoothing it over then adding a layer of oil. This will keep in the fridge for up to 1 month. We usually make extra so we can store it like this for quick and easy homemade curry
If you want to freeze this paste, spoon into an ice cube tray and freeze. Once frozen, transfer to a sealable bag and keep in the freezer for up to 3 months.
Extra tips
- You can leave out the chilli, or add more, depending on your taste
- If the paste is too thick, just add a little water
- If you don't have a pestle and mortar, you can use a food processor
More Thai recipes
| Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds). Click here to sign up. |
If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
DON’T FORGET TO RATE THE RECIPE ↓
Recipe
Thai Curry Paste
Ingredients
- 3 lemongrass stalk
- 4 shallots
- 1 green birdseye chilli
- 25 g ginger
- 4 garlic cloves
- 1 lime (juice and zest only)
- 25 g fresh coriander
- 2 tablespoon sesame oil (or olive oil)
Instructions
- Add all the ingredients to a mortar.
- Pound well until a paste is formed. Alternatively you could use a food processor.
Notes
- You can leave out the chili, or add more, depending on your taste
- If the paste is too thick, just add a little water
- If you don't have a pestle and mortar, you can use a food processor
ganinonline.com
Homemade Thai green curry paste - using almost entirely ingredients that I already had in my kitchen!
Nina
I love your recipes. Thank you so much.