Thai Green Curry Paste (น้ำพริกแกงเขียวหวาน)

Makes: about 200 g

What you need

  • 30 g Green chillies, adjust according to the chillies you get and your heat preference
  • 10 g Garlic
  • 1 Shallot, diced
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 10 g Galangal, diced
  • 5 g Fresh turmeric, diced
  • 15 g Shrimp paste (กะปิ)
  • 10 g Kaffir lime skin (ผิวมะกรูด)
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 100 ml water

How to put this together

  1. Grind together all the ingredients until you get a paste (I use magic bullet)
  2. Divide the curry paste into 3 portions (about 70g each)
  3. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

One Comment on “Thai Green Curry Paste (น้ำพริกแกงเขียวหวาน)”

Comments are closed.