Homemade Thai Green Curry Paste

• servings: 5 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

4 green cayenne pepper chilis (deseeded and chopped)

6 Thai green chilis (chopped)

2 red shallots / eschallots (chopped)

2 lemongrass stems (trimmed and finely chopped, about 2.5 - 3 tbsp)

2 tbsp galangal (grated)

5 cloves garlic (chopped)

2 ½ tsp dried shrimp paste (Belacan)

2 tsp lime zest (grated)

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp white pepper

1/4 tsp turmeric

2 tbsp chopped coriander/cilantro root and stem

1/4 cup coriander / cilantro leaves (loosely packed)

2 - 3 tbsp water (as needed)

Directions

Combine all ingredients except water in a powerful blender or food processor.

Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).

Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Notes

- use ginger if galangal is not available but it will lose some citric and sweet taste

- I think any long green chilli will do, just need both spicy and non spicy green chilli to adjust the level of spiciness

Nutrition

• Calories: 51 kcal
• Cholesterol: 28 mg
• Sodium: 390 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 2 g