Vegan Thai Green Curry Paste

Authentic Thai Green Curry Paste, Made From Scratch Have Never Been Easier

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Have you ever tried making your own Thai green curry paste? It’s really quiet simple, and OMG the flavour of the fresh ingredients infused together, taste & smell just amazing 😍😍😍.

Nothing like the ones you get from a jar thats been sitting on a shelf for who knows how long!

Moat importantly, homemade Thai green curry paste, is so much fresher and more fragrant, you just can’t compare. From the citrus aroma of lemongrass, to that kick of chilli, garlic & peppercorns, that make your eyes and your mouth water 🤤🤤🤤.

And by making your own Thai green curry paste, you will have more control in balancing those flavours to more suit your palette.

Like more chilli! 😅

If you’ve always wanted to try to make some Thai green curry paste at home, but not quite sure how.

Never fear. Let me show you how to make this simple and easy flavoursome Thai green curry paste.

You’ll sure be surprise why haven’t you done it sooner!

Let’s Make This Thai Green Curry

You will need:

• 8 long green chillies (chopped)
• 1 skin/peel of a kaffir lime
• 2 lemongrass stalks (You’ll only need the bottom white part, that’s where all the flavour is. (also chopped)
• 8 shallots (peeled)
• 10 garlic cloves (peeled)
• 50 grams of coriander roots
• 50 grams of fresh gangala (peeled)
• 8 kaffir lime leaves (stem removed)

How flavoursome are those ingredients, can you just smell those aromatic ingredients?

These simple ingredients are very easy to find at most of your major supermarket or local Asian grocers.

Spices

That’s the fresh ingredients done, now for the spices.

For the spices, you’ll need:

• 1 tsp of cumin seeds
• 1 tsp of coriander seeds
• 1 tsp of peppercorns

What you want to do, is put all the spices in a pan and gently heat them up. This will help bring out the beautiful aroma and flavours.

You will also need a 1 tsp of rock salt later, for seasoning.

Mortar & Pestle, Blender, Food Processor & Mincer?

You can use all of the above to chop, and mince all your ingredients into a fine paste, however I much prefer a mincer.

I just love using my mincer. The mincer crushes the ingredients, instead of just chopping it like food processor.

The mincer, chops and crushes the those aromatic ingredients, bringing all those gorgeous flavours out, and is the closest method to replicate the texture, similar to using a postal and mortar, but with out all the hard work 💪🏻.

By using the mincer, it saves me heaps of time, does a great job, and less work for me, which is always a winner.

In saying that you can still use the other methods that best suit you.

Just Put Everything Through The Mincer & Let The Mincer Do All The Work 🙌🏻

Tips When Using A Mincer

When using a mincer, I use the attachment with the larger holes first. By using the larger holes first, it allows the mincer to chop it into smaller pieces first, prior to a fine mince, and therefore putting less pressure on the mincer.

Then I’ll change the attachment to the finer hole and run the chopped ingredients into the mincer for a 2nd time to get a finer paste.

I also recommend putting the softer ingredients like the chilli, garlic, shallots etc first, as the lemongrass and gangala root is much harder to mince, and sometimes residue can get left behind, making it harder to push the other ingredients through.

Also, try not to put all the ingredients in the one go, just put a few ingredients at a time. This means your machine don’t have to work so hard to push everything through.

Finally, as the heading says, put everything through the mincer, starting with the softer ingredients and that’s it!

This will make roughly 300 grams of Thai green curry paste.

Paste can be used straight away or kept in the fridge for up to 6 weeks, or frozen for up to 6 months, simply defrost and use as normal 🙌🏻.

Di x