Authentic Thai Green Curry Paste Recipe – Lemongrass & Galangal

Last Updated on 4 months by Neha Deshmukh

Authentic Thai Green Curry Paste Recipe – Lemongrass & Galangal

Introduction

Okay, let’s be real – Thai green curry is amazing. But have you ever wondered what makes it so special? It all starts with the paste! I used to rely on store-bought versions, but honestly, nothing compares to the vibrant, fresh flavour of homemade. It’s a bit of effort, sure, but trust me, once you taste the difference, you’ll be hooked. This recipe is my go-to, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just a recipe for Thai green curry paste; it’s the recipe that unlocks a whole new level of flavour in your Thai cooking. Forget those jars gathering dust in the supermarket! You’ll be amazed at how easy it is to create this aromatic base from scratch. Plus, knowing exactly what goes into your food is always a good thing, right?

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 2 lemongrass stalks
• 2 shallots
• 6 Thai green chillies
• 4-5 kaffir lime leaves
• 1 tsp cumin seeds
• 2 inch piece of galangal
• 2 tbsp coconut milk
• 1 tbsp soya sauce

Ingredient Notes

Let’s talk ingredients. Getting these right makes all the difference!

Lemongrass: Selecting and Preparing
Look for firm, fragrant stalks with a pale-yellow base. Bruise the stalks gently to release their aroma. You only want the tender inner part – about 4-5 inches from the top.

Shallots: The Aromatic Base
Shallots have a milder, sweeter flavour than onions. Don’t skimp on these; they build a beautiful foundation for the paste.

Thai Green Chillies: Heat Level & Variations
These pack a punch! Adjust the quantity depending on your spice preference. If you can’t find Thai green chillies, serrano peppers are a decent substitute, but the flavour won’t be quite the same.

Kaffir Lime Leaves: Unique Citrus Aroma
These leaves are essential for that authentic Thai fragrance. You can find them frozen in many Asian grocery stores. Don’t discard the stems – they add flavour too!

Galangal: Distinguishing from Ginger
Galangal looks similar to ginger, but it has a more citrusy, piney flavour. It’s a key ingredient, so try to find it! If you absolutely can’t, use ginger as a last resort, but it won’t be the same.

Coconut Milk: Full-Fat vs. Light
Full-fat coconut milk gives the paste a richer, creamier texture. You can use light coconut milk if you prefer, but the flavour won’t be as intense. About 60ml of full-fat coconut milk is perfect.

Soya Sauce: Umami Depth
A splash of soya sauce adds a lovely savoury depth. I prefer using a light soya sauce for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare all your ingredients. Roughly chop the lemongrass, shallots, chillies, and galangal. Separate the kaffir lime leaves from their stems.
2. Now, combine the lemongrass, shallots, chillies, kaffir lime leaves, cumin seeds, galangal, coconut milk, and soya sauce in a blender.
3. Grind everything into a coarse paste. This usually takes about 1-2 minutes in a blender, or around 12 minutes if you’re using a mortar and pestle (more on that later!).
4. Finally, transfer the paste to an airtight container and refrigerate. It’s best used fresh, but it will keep for up to 3 days.

Expert Tips

• Don’t be afraid to taste as you go! Adjust the chillies to your liking.
• For a smoother paste, add a little more coconut milk.
• If you’re using a blender, pulse it a few times before blending continuously to avoid a watery paste.

Variations

Vegan Adaptation: This recipe is naturally vegan! Just double-check your soya sauce to ensure it doesn’t contain any hidden animal products.

Spice Level Adjustment: My family loves a good kick, so I usually use all 6 chillies. But if you’re sensitive to spice, start with 2-3 and add more to taste.

Regional Thai Variations: Different regions of Thailand have slightly different curry paste recipes. Some add shrimp paste for extra umami, while others include coriander root. Feel free to experiment!

Using a Mortar and Pestle vs. Blender

Traditionally, Thai curry paste is made using a mortar and pestle. It takes longer, but it releases the flavours more slowly and creates a more complex paste. A blender is much quicker and easier, though! Both methods work beautifully.

Serving Suggestions

Now for the fun part! This green curry paste is the perfect base for:

• Thai green curry with chicken, beef, tofu, or vegetables
• Adding a spoonful to soups for extra flavour
• Marinating fish or prawns

Storage Instructions

Store your homemade paste in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag.

FAQs

What is the shelf life of homemade Thai green curry paste?

It’s best used within 3 days, but frozen it will last for up to 3 months.

Can I freeze Thai green curry paste?

Absolutely! Freeze it in ice cube trays for easy portioning.

What can I substitute for galangal?

Ginger is the closest substitute, but it won’t have the same flavour.

How do I adjust the heat level of the paste?

Reduce or increase the number of Thai green chillies.

What are the key differences between Thai green and red curry paste?

The main difference lies in the chillies used. Green curry paste uses green chillies, while red curry paste uses red chillies. Red curry paste also often includes dried red chillies for a deeper flavour.