Thai Green Curry Paste Base
A fresh, aromatic curry paste made from green chilies, garlic, ginger, and herbs that serves as the foundation for countless Thai curry dishes. Blended into a smooth paste, it infuses broths, proteins, and vegetables with authentic Southeast Asian flavor.
Ingredients
Method
Wash the green chilies, garlic, ginger, and lemongrass. Remove stems from chilies and slice in half lengthwise; peel garlic cloves; peel and chop ginger into rough pieces; trim lemongrass to white and light green parts and roughly chop.
Strip cilantro leaves and tender stems from the stems; discard woody bases.
Place chilies, garlic, ginger, lemongrass, cilantro, and coconut oil into a food processor or blender.
Pulse and blend until a thick, smooth paste forms, about 2–3 minutes. Scrape down sides as needed.
Stir in fish sauce (if using), lime juice, and salt. Taste and adjust seasoning.
Transfer 3–4 tablespoons of curry paste to a large pot or pan over medium-high heat and sauté for 1 minute until fragrant.
Add your choice of protein and cook until nearly done, about 5–8 minutes depending on the protein selected.
Pour in broth and bring to a simmer; add chopped vegetables and simmer until tender, about 10–15 minutes.
Taste and adjust salt, lime juice, or paste as desired. Serve hot over jasmine rice, rice noodles, or with steamed greens.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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