If you’re looking for a traditional Valentine’s Day recipe, you have come to the wrong place (or try these brownies or this chocolate pudding). If you’re looking for something to spice up your life–which, yes, can include your love life–you should stick around for a moment. Thai green curry paste is something I always buy and recommend you do, too. Life-friendly cooking at home, even with pantry helpers like curry paste, will likely be the healthiest, most satisfying option. And, there are some fantastic blends on the market, many with an ingredient list I can live with.
But isn’t it fun to bust out the food processor and make a homemade version of something you’d normally buy, at minimal extra expense (if any, possibly less), and pat yourself on the back? I think so.
This recipe for homemade Thai green curry paste comes together in a snap and uses up those cilantro stems, a commonly-tossed produce remnant that is really quite tender and edible when young. Along with the cilantro stems, a whole lime (well, half of a whole), peel, pith and all gets bunged in there; as do floral coriander seeds; fiery Thai chili; ginger; garlic; and green onion. I have intentionally left this unsalted for greater control over the amount of seasoning in a larger recipe.
Fresh, homemade curry paste has a peapod brightness that you simply won’t get from storebought versions, further coaxed out by an initial sauté in a heaping tablespoonful of coconut oil or ghee as the base for creamy, coconut milk-based curries. When adding heat (temperature-heat this time) to the curry paste, remember to turn on your vent fan and stand back to avoid your lungs from seizing up, propelling you into a long, uncomfortable curry coughing fit. I love my food with an element of danger.
Using a food processor or blender, the mix comes together in about 2 minutes and can be stored airtight in the refrigerator for up to 1 week or frozen for 2 to 3 months.
Homemade Thai Green Curry Paste Recipe
Homemade Thai Green Curry Paste for Thai Green Curry recipes or any other coconut milk curry recipe. Stir into a squash soup, mix with yogurt for a cooling dollop for sweet potatoes, spread onto a sandwich or burger (or better yet, mix the paste with your burger filling to change up the everyday bite), mash with avocado for a Thai-inspired guacamole, toss with soba or brown rice noodles for a quick Thai noodle salad, or scramble a dollop up with some eggs for brunch.
Makes 1/2 cup
1 bunch cilantro, stems only (be sure to wash and dry well to avoid any grit)
2 cloves garlic, peeled
1 green onion (scallion), roughly chopped
1 Thai red chili, roughly chopped
1/2 lime (flesh, peel, and pith)
1 teaspoon coriander seeds
1 teaspoon ground dried ginger or 1 tablespoon fresh minced ginger
- Add all ingredients to a food processor and pulse until finely chopped. Scrape down sides and pulse again. Scrape down sides and puree until a wet paste forms. Store airtight (preferably in glass) in the refrigerator for 1 week, or freeze for 2–3 months.
Thai Green Curry Heat Levels
- Mild: 1 to 2 tablespoons
- Medium: 3 tablespoons (about half of this recipe)
- Hot: 4 to 5 tablespoons
- Extremely Hot: entire recipe