Go Back
–+ servings
pâte de curry vert thaï dans un mortier

Thai Green Curry Paste Recipe

A simple and quick Thai green curry paste recipe
Print Recipe Pinner la recette
5/5 (6)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Condiment
Cuisine: Thai
Servings: 1 pot
Calories: 300kcal
Author: Marc Winer

Equipment

Ingredients

  • 2 teaspoons coriander seeds ideally toasted
  • 1 teaspoon cumin seeds ideally toasted
  • 0.5 teaspoon white peppercorns
  • 15 grams Thai green chilies
  • 15 grams milder green chilies
  • 1 teaspoon salt
  • 15 leaves Thai basil thinly sliced (optional)
  • 3 tablespoons lemongrass finely sliced, bottom part only
  • 1.5 tablespoons galangal chopped
  • 2 teaspoons makrut lime zest or the zest of half a lime
  • 2 coriander roots or 4 coriander stalks finely chopped
  • 3 tablespoons shallots finely sliced
  • 2 tablespoons garlic finely minced
  • 1 teaspoon fermented shrimp paste optional
US Customary - Metric

Procédé

  • Finely chop the chilies, removing the seeds and white membranes to reduce the heat.
  • Finely chop all the other herbs.
  • Grind the dry spices into a powder (using the mortar).
  • In a mortar, add all the chilies and the salt, then pound until nearly smooth.
  • Add the Thai basil leaves and pound until a smooth paste forms.
  • Add the lemongrass, galangal, lime zest and coriander roots, then pound to a fine paste.
  • Add the shallots, garlic and remaining dry spices, then pound until smooth.
  • If using shrimp paste, add it and mix.

Notes

For a veggie alternative, you can replace the shrimp paste with a tablespoon of light soy sauce and a pinch of salt.

Nutrition

Calories: 300kcal
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !