How to Make Thai green curry paste

• In a mortar and pestle or a food processor, add the fresh green chilies, shallots, garlic cloves, galangal or ginger, lemongrass, cilantro roots, kaffir lime zest or regular lime zest, coriander seeds, cumin seeds, and shrimp paste (if using).
• Grind or blend all the ingredients together until you achieve a smooth paste consistency. If using a mortar and pestle, it might take some time and effort to fully break down the ingredients.
• Once the paste is ready, transfer it to a clean jar or container and store it in the refrigerator. It can be kept for up to a week.

The Thai green curry paste is typically used as a base for making Thai green curry dishes. It adds a vibrant green color, aromatic flavors, and a spicy kick to the curry. To make Thai green curry, you would typically cook the paste with coconut milk, vegetables, and protein of your choice, such as chicken, beef, or tofu.

In conclusion, Thai green curry paste is a versatile and flavorful sauce originating from Thailand. It contains fresh ingredients like green chilies, shallots, garlic, and various spices, providing a spicy and aromatic profile to dishes. It is commonly used to make Thai green curry but can also be used as a marinade or added to other recipes to enhance the flavors. It is important to note that the nutritional information provided is approximate and may vary depending on the specific ingredients and quantities used.

Facts about Thai green curry paste:

1. Authentic Thai green curry paste is traditionally made from scratch using fresh ingredients and pounded together using a mortar and pestle. This method helps release the flavors and aromas of the ingredients, resulting in a more vibrant and aromatic paste.
2. The key ingredient in Thai green curry paste is fresh green chilies, which give the sauce its signature spicy and vibrant green color. The heat level can vary depending on the type and amount of chilies used.
3. Thai green curry paste often includes other aromatic ingredients such as shallots, garlic, galangal or ginger, lemongrass, cilantro roots, and kaffir lime zest. These ingredients contribute to the complex and fragrant flavor profile of the paste.
4. The addition of spices like coriander seeds and cumin seeds adds depth and earthiness to the sauce, balancing out the spiciness and adding complexity to the taste.
5. Traditionally, shrimp paste (kapi) is included in Thai green curry paste. It adds a distinct umami flavor to the sauce. However, shrimp paste is optional and can be omitted for vegetarian or vegan versions.
6. Thai green curry paste is highly versatile and can be used not only for making green curry but also as a flavor enhancer in other dishes. It can be used as a marinade for meat, seafood, or tofu, or added to stir-fries, soups, and even salad dressings to add a spicy and aromatic kick.
7. The vibrant green color of the sauce comes from the combination of fresh green chilies and herbs. The color adds visual appeal to the dishes and is often associated with freshness and spiciness.
8. Thai green curry is typically served with steamed jasmine rice or rice noodles, creating a balanced and satisfying meal. The creamy and aromatic curry pairs well with the mildness of rice and helps to temper the spiciness.
9. Thai green curry is a popular dish both in Thailand and internationally. Its complex flavors, spicy kick, and creamy texture have made it a favorite among Thai cuisine enthusiasts worldwide.
10. Thai green curry paste can be adjusted to suit individual preferences by varying the amount of green chilies and other spices. This allows for customization of the heat level and intensity of flavors, making it suitable for a wide range of palates.