in Thailand

Green Thai curry paste – easy to make yourself

updated

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Ingredients for 1 servings:

  • 15 chili peppers, green
  • 10 small chili peppers (Thai chili)
  • 20 shallots
  • 8 cloves garlic
  • 2 slices of ginger
  • 2 stalk(s) lemongrass
  • 4 kaffir lime leaves, dried
  • 1 bunch coriander, fresh
  • 2 tbsp coriander powder
  • 250 ml water
  • 200 ml oil
  • 2 tbsp oyster sauce
  • 2 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Roughly chop the chilies, shallots, garlic cloves, ginger, fresh coriander, and lemongrass and puree them in a blender with the lime leaves, ground coriander, and water. Heat the oil in a pan and fry the pureed chili mix until aromatic. Then reduce the heat slightly and add the oyster sauce and salt. Simmer over medium heat until the desired paste-like consistency is reached. Cover with oil and store in a suitable container in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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