Simplified Recipe: How To Make & Properly Store Green Curry Paste | Small Batch Suitable For Family

shrimp paste

💰Cheaper: miso paste

Miso paste provides umami flavor as a substitute for shrimp paste.

galangal

💰Cheaper: ginger

Ginger can mimic the spiciness and aroma of galangal.

palm sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is an affordable alternative that still adds sweetness.

green chilies

💰Cheaper: jalapeños

Jalapeños can be used for a similar heat level.

Slice the big green chilies beforehand.

Pound the turmeric, lemongrass, galangal, and coriander roots using a pestle and mortar for a fine result.

Add the pounded mixture into a blender.

Add salt, shallots, thai basil leaves, coriander seeds, black peppercorn, garlic, shrimp paste, and kaffir lime leaves into the blender.

Add about 100 to 200 ml of water to ease the blending process.

Blend everything into a fine smooth paste, ensuring there are no bits of chili left.

Heat vegetable oil in a pan on low heat.

Stir fry the blended curry paste until it thickens, stirring continuously.

Once thickened, the paste is ready to be stored or used immediately.

Pack the paste into portions weighing about 150 to 160 grams for storage.

Wrap the portions in plastic wrap for freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens