Thai Green Curry Paste

Thai Green Curry Paste perfect for adding to curries, sauces, and salad
dressings. It's amazingly flavorful, zesty, aromatic and of course, you can make
it as spicy as you want! This homemade recipe is a keeper, that's for sure.

Servings: 200 grams

Author: Bebs Lott

Prep Time:
10 minutes

Total Time:
10 minutes

Course:

Sauce paste

Cuisine:

Thailand

Keywords:

curry paste recipe Thai Green Curry Paste

Instructions

1 If you are using coriander seeds, cumin seeds, and whole white pepper corn.
First, you need to cook them a little bit in a frying pan to infuse the flavor.
Then using a pestle and mortar grind the seeds to make them into powder. Set
aside.
2 If you are using powdered coriander, cumin and white pepper mix them in a small
bowl then set aside.
3 Cut the green Thai chili in the middle to remove the seeds then slice into small
cuts. Cut all other ingredients into small pieces.
4 Then using a food processor or handheld blender, blend all ingredients except
the coriander, cumin, and white pepper.
5 Use the pulse setting on the food processor until all the ingredients become
smooth and paste-like.
6 Add the coriander, cumin, and pepper powder then pulse again until smooth.
7 Use immediately for cooking or store in an airtight container for later use. Bon
appetit!

Thai Green Curry Paste

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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