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Green Thai Curry Paste [Vegan]
This green Thai curry paste is made with fresh chilies, herbs and roots. Traditionally, a dozen or more green chili peppers, along with other raw ingredients, are hand pounded with a mortar and pestle until a paste is formed. The green peppers, usually regular chili or bird’s eye Thai chili... Read More
Ingredients You Need for Green Thai Curry Paste [Vegan]
How to Prepare Green Thai Curry Paste [Vegan]
- On stovetop, in a dry hot skillet, toast pepper corn, coriander and cumin seeds until fragrant, about 2 minutes. Put toasted spices in a mortar and crush with pestle. (Omit this part if using ground spices).
- Put chilies, garlic, coriander, lemongrass, basil, kaffir peel, juice and leaf, galangal, shallot(s) and spices in the bowl of food processor. Pulse, stopping to scrape sides, until finely chopped.
- Add vegetable oil and miso paste. Pulse, stopping to scrape sides, until mixture turns into a thick paste.
- Alternatively, for a more authentic Thai paste, you can transfer the finely chopped mixture to a large mortar and pound to a paste with pestle.
- Use the fresh curry paste immediately or store in a sealed container in refrigerator for up to a week or in freezer for 3 months.
Notes
*Omit salt if adding miso paste or soy or tamari sauce.
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