Ingredients for Thai Curry Paste
- 1/2 cup chopped scallions (white and light green parts)
- 1/2 cup fresh cilantro leaves and stems
- 6 cloves garlic, peeled
- 1/4 cup chopped fresh gingerroot, peeled
- 1 tablespoon grated lemon rind (or lime rind)
- 2 tablespoons brown sugar
- 4 small red chilies, stems removed, chopped (such as Thai bird's eye chilies)
- 2 tablespoons fresh lemon juice (or lime juice)
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 cup chopped shallots
- 1/4 cup chopped lemongrass
- 1 teaspoon black peppercorns
- 1 tablespoon fish sauce
- 1/4 cup coconut milk
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How to Make Thai Curry Paste
- Combine all ingredients in a food processor or high-powered blender.
- Process until the mixture is completely smooth and paste-like, scraping down the sides as needed.
- Taste and adjust seasonings as desired. Add more lime juice for brightness, or chili flakes for extra heat.
- Transfer the paste to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld before using. This allows the flavors to deepen and the paste to thicken slightly.
- Use your homemade Thai curry paste to create delicious curries, stir-fries, marinades, or even as a flavorful topping for steamed vegetables and rice.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
145g
Fat
2g
Carbs
23g
