Thai Green Curry Paste

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Thai Green Curry Paste to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Thai Green Curry Paste, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 1 Servings
• Ingredients
• 15 green hot chilies
• 3 tb chopped shallots
• 1 tb chopped garlic
• 1 ts chopped galangal
• 1 tb chopped lemon grass
• 1/2 ts chopped kaffir lime rind
• 1 ts chopped coriander root
• 5 peppercorns
• 1 tb coriander seeds
• 1 ts cumin seeds
• 1 ts salt
• 1 ts shrimp paste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder

Step 2: Technique & Execution

Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well

Step 3: Technique & Execution

Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste

Step 4: Technique & Execution

This can be stored in a glass jar in the refrigerator for about 3-4 months

Step 5: Technique & Execution

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat

Step 6: Technique & Execution

Thai Green Curry Yield: 1 Ingredients 3/4 lb dried garbanzo beans (chickpeas) or about 3 cans 4 lg green chilies (anaheim) 1 md onion chopped 1 tb chopped garlic 1/2 c fresh cilantro (coriander) 1 sm lemon peeled, sectioned, chopped 2 ts ground coriander 1 ts ground cumin 1 ts ground turmeric 1/4 ts ground cardamom 1/4 ts ground anise seeds 1 tb tamari (soy sauce) 1 tb worcestershire sauce 1 c apple juice 1 14 oz can evaporated skim milk 1 rice Instructions 1