Thai Green Curry Paste Recipe (vegetarian)
It takes just 3 minutes to make this fresh, vibrant, bursting-with-flavor Thai green curry paste recipe. Yes, you can use a store-bought paste, but this homemade vegetarian version is so worth the extra small effort. You can use it in a ton of recipes and it freezes well.
Servings (change as needed): 8 if making a sauce with 1 can coconut milk
Ingredients
- 1 green chili - cored, seeds removed, Note 1 (e.g. jalapeno or serrano),
- 4 green onions, chopped in 3-4 pieces
- 3 garlic cloves, peeled
- 2 inch piece fresh ginger, peeled, roughly chopped, Note 2 (1 inch/2.5cm diameter)
- 2 teaspoon ground coriander
- 4 Makrut lime leaves (sub 2-3 teaspoons lime zest if you can't find them)
- 1 cup (16g) cilantro or parsley leaves, loosely packed
- 1 cup (16g) basil leaves, loosely packed
- 1 -2 limes, juice and zest (start with 1, then add as needed)
- 1/4 cup (60ml) olive oil
- 1 tablespoon maple syrup or brown sugar
- salt and black pepper to taste
Instructions
- MAKE GREEN CURRY PASTE: Put all ingredients in a food processor. Process until smooth. Add a touch more oil if too thick. Taste and adjust seasonings as needed (more salt, sugar, lime, etc). This recipe makes a curry recipe for about 8 people using 1 can of coconut milk.
Notes
- Caution about working with green chiles - be very careful when cutting and seeding chilis. Wash your hands well afterward and don't touch your eyes.
- Ginger measurements: 1 inch (2/5cm) fresh ginger root yield approximately 1 tbsp grated ginger (or 0.25 ounces).
- Make ahead/store/freeze: Store in a sealed container or ziploc bags in fridge for up to 7-10 days. Or freeze in ice cube trays or ziploc freezer bags for up to a month (even 2 months should be fine).
Calories: 78kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg