Greencurrypaste Recipes

GREEN CURRY PASTE RECIPE

Green Curry Paste Recipe image

This homemade green curry paste recipe is easy to make and huge on flavor, and will have you making quick and easy curries anytime you want. The perfect blend of spices!

Provided by Mike Hultquist

Number Of Ingredients 14

Ingredients

5 medium sized green chili peppers (I used jalapeno peppers, though Thai green chilies are great, or serrano peppers for hotter curry)
1 stalk lemongrass (minced (or use 2 tablespoons prepared lemongrass paste))
1 shallot (chopped)
5 cloves garlic (chopped)
1 tablespoon chopped galangal (or use ginger)
1/2 cup cilantro (chopped, stems included)
1/2 cup Thai basil (or use fresh basil or spinach)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon white peppercorns (or use white pepper)
3 tablespoons fish sauce
1 teaspoon shrimp paste
Juice from 1 small lime
Salt to taste

Steps:

Add all of the ingredients to a food processor or blender. Process them until a thick green curry paste forms nice and uniformly.
Alternatively, you can use a mortar and pestle to grind the ingredients together. I often use my molcajete.
Adjust for salt and spices. Use as needed.

Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 277 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THAI GREEN CURRY PASTE

Thai Green Curry Paste image

Thai green curry paste is surprisingly easy to make and tastier than buying it jarred. Add it to your favorite protein to create sumptuous curries.

Provided by Darlene Schmidt

Categories Lunch Dinner Sauce Ingredient

Time 15m

Number Of Ingredients 15

Ingredients

1 stalk lemongrass (bottom 4 inches roughly chopped or 3 tablespoons prepared frozen or bottled lemongrass; available at Asian stores)
2 to 3 jalapeños (roughly chopped; seeds removed for less heat if desired)
1 shallot (roughly chopped, or 1/4 cup chopped red onion)
4 to 5 garlic cloves
1 1/2-inch size piece of galangal (or ginger, peeled and sliced)
1/2 cup packed fresh cilantro
1/2 cup packed fresh basil
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
3 tablespoon fish sauce
1 teaspoon shrimp paste
2 tablespoon lime juice
1 teaspoon brown sugar
3 to 4 tablespoon coconut milk (enough to blend ingredients together)

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.

Nutrition Facts : Calories 61 kcal, Carbohydrate 10 g, Cholesterol 2 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 796 mg, Sugar 2 g, Fat 2 g, ServingSize 1 serving, UnsaturatedFat 0 g

GREEN CURRY PASTE

Green Curry Paste image

Green curry paste (nam prik kaeng kiaw wan).

Provided by Mama J

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

5 peppers green chile peppers, chopped
3 tablespoons chopped shallot
2 tablespoons chopped garlic
1 tablespoon chopped galangal
2 teaspoons salt, or to taste
2 teaspoons chopped lemon grass
2 teaspoons chopped fresh cilantro, or more to taste
1 teaspoon finely chopped makrut lime leaves
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon shrimp 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.

Nutrition Facts : Calories 42 calories, Carbohydrate 8.9 g, Cholesterol 2.5 mg, Fat 0.4 g, Fiber 1.3 g, Protein 2.3 g, Sodium 1172.5 mg, Sugar 3.2 g

GREEN CURRY PASTE

Green Curry Paste image

Make and share this Green Curry Paste recipe from Food.com.

Provided by Sharon123

Categories Thai

Time 13m

Yield 1/4 cup

Number Of Ingredients 11

Ingredients

8 small fresh green chilies (such as jalapenos, or serranos)
2 tablespoons minced lemongrass, bulb or 1 tablespoon lemon, zest of
2 tablespoons chopped fresh cilantro leaves
1 large shallots, minced or 1/2 small mild onion
2 cloves garlic, minced
1 teaspoon fresh shredded gingerroot
lime zest (A few slivers)
1 teaspoon coriander seed
1/2 teaspoon caraway seed
10 peppercorns
1 teaspoon salt

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.

Nutrition Facts : Calories 778.7, Fat 5.9, SaturatedFat 0.5, Sodium 9481.9, Carbohydrate 179.5, Fiber 30.5, Sugar 75, Protein 37.6

GREEN CURRY PASTE

Green Curry Paste image

From Marcus Samuelsson's cookbook, "The Soul of a New Cuisine," try using green curry paste in plantain chutney for a delicious and exotic condiment.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes 1 cup

Number Of Ingredients 12

Ingredients

10 bird's-eye chiles or 6 habanero chiles, seeds and ribs removed, finely chopped
2 bay leaves
2 stalks lemongrass, tender inner part only, finely chopped
Zest of 2 limes
1 large red onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon ground cloves
1 piece (3 inches) fresh ginger, peeled and grated
2 tablespoons peanut oil
2 teaspoons coarse salt

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

Green curry paste image

John Torode shares his secret to making a fragrant Thai curry - use this strong and aromatic homemade paste as a base

Provided by John Torode

Categories Condiment, Dinner

Time 20m

Yield Makes 750g/1lb 10oz

Number Of Ingredients 13

Ingredients

50g coriander seed
25g cumin seed
1 whole blade mace
1 tsp freshly grated nutmeg
9 garlic cloves , chopped
9 shallots , chopped
about 15 coriander roots, chopped, plus a handful of coriander leaves
19 green chillies , deseeded and chopped
250g galangal , chopped
5 lemongrass stalks, outer leaves removed, inner stalk chopped
5 lime leaves , stalks removed and leaves chopped
100g shrimp paste
handful basil leaves

Steps:

Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.
Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.

Nutrition Facts : Calories 18 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 1.2 milligram of sodium

GREEN CURRY PASTE

Green Curry Paste image

Combined with coconut milk, it's the base for your next Thai curry.

Provided by Chris Morocco

Categories Bon Appétit Condiment Lemongrass Chile Pepper Garlic Ginger Coriander Cumin

Yield Makes about 1 cup

Number Of Ingredients 11

Ingredients

2 lemongrass stalks, tough outer layers removed
8 ounces serrano chiles (12-15), seeds removed
1 large shallot, chopped
4 garlic cloves, peeled
1 (3-inch) piece ginger, peeled, thinly sliced
1 (2-inch) piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
1 makrut lime leaf, very finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon sugar

Steps:

Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, makrut lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
Do Ahead
Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.

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