Green Curry Paste Recipes

HOMEMADE THAI GREEN CURRY PASTE

Steps:

• Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
• 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).
• Use to make Thai Green Curry!
• Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

THAI GREEN CURRY PASTE

Steps:

• Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

THAI GREEN CURRY PASTE

Steps:

• Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
• DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

THAI GREEN CURRY PASTE

Steps:

• Gather the ingredients.
• Place all ingredients in a food processor, chopper, or high-speed blender. Add just enough coconut milk to allow the ingredients to blend together, adding a little more if needed. Process well to form a smooth and fragrant Thai green curry paste.
• Taste the curry for salt and spice. If it's too salty, add a squeeze of fresh lime or lemon juice. Add more chile peppers for more heat, and blend again if needed.

GREEN CURRY GLAZED TOFU

Steps:

• Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
• Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
• Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
• Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
• If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

GREEN CURRY PASTE

Steps:

• Place all ingredients in the bowl of a food processor and process until a chunky paste forms. Green curry paste may be stored in an airtight container, refrigerated up to 1 week.

GREEN CURRY PASTE

Steps:

• In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
• Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
• This paste stays fresh for about a month in a covered container in your refrigerator.

GREEN CURRY PASTE

Steps:

• Put chile peppers, shallot, garlic, galangal, salt, lemon grass, cilantro, lime leaves, peppercorns, cumin seeds, and coriander seeds in a mortar. Grind with a pestle until combined. Add shrimp paste and grind until paste is smooth.