What Is the Composition of Green Curry Paste?

Green curry is one of the most traditional Thai cuisines. Let me guess, your first bite of this rich and spicy meal attracted you.

If you want to prepare your own creamy Thai green curry recipe from scratch at home rather of spending a fortune at every Thai restaurant, you need start with the paste.

And the key to preparing a superb green curry paste is to use the appropriate components.

So what exactly is green curry paste?

Green curry is usually produced by combining green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds to create intriguing tastes, fragrances, and textures.

You also can’t afford to assume how to utilize these substances (the proper amount as well as how to prepare them).

So please read all the way to the end, since we will be discussing everything on this page.

How To Make Green Curry Paste

Every Green curry customer (particularly first-timers) at Thai restaurants admits to a love affair with this spicy, fragrant, and creamy dish.

Here’s what Truly happens behind the scenes when the cooks mix the curries served.

Related Article: How Does Green Curry Taste?

1. Ingredients and Measurements

Let’s go through all of the components.

Herbs that should be used:

• Green peppers
• If you don’t have Kaffir line Zest, use line Zest instead.
• Cilantro root (2 tablespoons cut) or lemongrass stems (bottom only) (3 tablespoons chopped)
• Galangal (1 tablespoon chopped) (1 tablespoon chopped)
• Thai basil stems (15 Thai basil leaves)
• Shallot (2 tablespoons chopped) (2 tablespoons chopped)
• Garlic (2 tablespoons chopped) (2 tablespoons chopped)

Useful dry spices include:

• Cucumber seeds (1 tablespoon)
• Coriander seed, toasted (2 tablespoons)
• 1 teaspoon white peppercorns
• Salt (1 tablespoon) (1 tablespoon)
• Shrimp paste fermented (1 tablespoon)

NOTE:

Thai basil leaves are optional, as are more chiles.

But that’s what I’ve been adding since discovering that most Asian home chefs use it to make their curry paste deeper in green color without making it excessively fiery with chillies.

It will be the greenest curry paste you’ve ever made since store-bought curry pastes lack the added greenness from basil leaf.

Additionally, I want to emphasize that fermented shrimp paste, or guppy in a jar, is widely accessible at any Asian grocery shop.

If you don’t have any on hand, you may use miso paste. It is pungent, but when used sparingly in foods, it enhances the umami taste.

You may, however, leave it out to make it a vegetarian dish.

2. It is Chopping time!

Cut all of your rough herbs before pounding them in your Morton pestle, if you want to be old school like me.

If you want to utilize an electronic gadget, such as a blender, you need add some liquid to help it mix smoothly.

In terms of the food processor, you should probably create more than the amount specified above, otherwise it will adhere to the edges.

Thus far, a stick immersion blender will assist your ministry with the needed materials.

If you have one, go ahead and try it. But I’d rather use my mortar and pestle.

Not to be forgotten, it is best to remove the seeds and pith from around half of the chillies to ensure that your paste is not too fiery.

So go ahead and slash! Chop!! Chop!!!

Related Post: Green Chili Substitutes

3. Crush the All the dry spices

Pound your dry spices, including cumin seeds, coriander seeds, and white peppercorns.

Other from that, I’ve seen a number of home chefs accomplish it using a coffee grinder. Thus, if you have one at home, please make use of it.

Following that, place the first completed product in a separate dish since it will function as a cushion and the remainder of the entering components will not ground as well.

4. Add your chopped chili’s

The chillies should come second since their skin makes them the most difficult to smash.

I usually add some friction to it by using coarse salt. You, too, can.

So, after that’s done, add the Thai basil and grind.

5. Put all of the other herbs and Grind

If you see it becoming damp at any time, your dry spices will come in handy.

Use a little amount to absorb any liquid that may be present so that it does not splatter.

Grind all of the shallots and garlic together. Feel free to add conflict if necessary.

Scrape the sides of the Pot occasionally with a rubber spatula. Next add all of the spices.

6. The last man lasting: Shrimp paste

Your shrimp history would be the last thing to go in. And, Yum! This is when it begins to smell delicious.

Conclusion | What Is Green Curry Paste Made Of?

Finally, leftover shrimp may be kept in a jar in the refrigerator for up to 10 days.

Transfer to an ice cube pan, then store in a freezer bag in the freezer to extend its shelf life. It has a one-month shelf life.

This handmade curry paste goes well with various curries, soups, salad dressings, sauces, and other dishes.

Related: Is Red Curry Hotter Than Green Curry?