Do It Yourself Spicy Green Curry Paste Food

HOMEMADE THAI GREEN CURRY PASTE

Homemade Thai Green Curry Paste image

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Provided by Nagi

Categories Mains

Time 15m

Number Of Ingredients 15

Ingredients

4 green cayenne pepper chilis (, deseeded and chopped (Note 1))
6 Thai green chilis (, chopped (Note 1))
2 red shallots / eschallots (, chopped)
2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))
2 tbsp galangal (, grated (Note 3))
5 cloves garlic (, chopped)
2.5 tsp dried shrimp paste ((Belacan) (Note 4))
2 tsp lime zest (, grated)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 tbsp chopped coriander/cilantro root and stem ((Note 5))
1/4 cup coriander / cilantro leaves (, loosely packed)
2 - 3 tbsp water (, as needed)

Steps:

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Use to make Thai Green Curry!
Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 28 mg, Sodium 390 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

THAI GREEN CURRY PASTE

Thai Green Curry Paste image

Thai green curry paste is surprisingly easy to make and tastier than buying it jarred. Add it to your favorite protein to create sumptuous curries.

Provided by Darlene Schmidt

Categories Lunch Dinner Sauce Ingredient

Time 15m

Number Of Ingredients 15

Ingredients

1 stalk lemongrass (bottom 4 inches roughly chopped or 3 tablespoons prepared frozen or bottled lemongrass; available at Asian stores)
2 to 3 jalapeños (roughly chopped; seeds removed for less heat if desired)
1 shallot (roughly chopped, or 1/4 cup chopped red onion)
4 to 5 garlic cloves
1 1/2-inch size piece of galangal (or ginger, peeled and sliced)
1/2 cup packed fresh cilantro
1/2 cup packed fresh basil
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
3 tablespoon fish sauce
1 teaspoon shrimp paste
2 tablespoon lime juice
1 teaspoon brown sugar
3 to 4 tablespoon coconut milk (enough to blend ingredients together)

Steps:

Gather the ingredients.
Place all ingredients in a food processor, chopper, or high-speed blender. Add just enough coconut milk to allow the ingredients to blend together, adding a little more if needed. Process well to form a smooth and fragrant Thai green curry paste.
Taste the curry for salt and spice. If it's too salty, add a squeeze of fresh lime or lemon juice. Add more chile peppers for more heat, and blend again if needed.

Nutrition Facts : Calories 61 kcal, Carbohydrate 10 g, Cholesterol 2 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 796 mg, Sugar 2 g, Fat 2 g, ServingSize 1 serving, UnsaturatedFat 0 g

GREEN CURRY PASTE

Green Curry Paste image

Green curry paste (nam prik kaeng kiaw wan).

Provided by Mama J

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

5 peppers green chile peppers, chopped
3 tablespoons chopped shallot
2 tablespoons chopped garlic
1 tablespoon chopped galangal
2 teaspoons salt, or to taste
2 teaspoons chopped lemon grass
2 teaspoons chopped fresh cilantro, or more to taste
1 teaspoon finely chopped makrut lime leaves
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon shrimp paste

Steps:

Put chile peppers, shallot, garlic, galangal, salt, lemon grass, cilantro, lime leaves, peppercorns, cumin seeds, and coriander seeds in a mortar. Grind with a pestle until combined. Add shrimp paste and grind until paste is smooth.

Nutrition Facts : Calories 42 calories, Carbohydrate 8.9 g, Cholesterol 2.5 mg, Fat 0.4 g, Fiber 1.3 g, Protein 2.3 g, Sodium 1172.5 mg, Sugar 3.2 g

CURRY MASALA (USE TO MAKE CURRY PASTE)

Curry Masala (Use to Make Curry Paste) image

Make and share this Curry Masala (Use to Make Curry Paste) recipe from Food.com.

Provided by Master Gastrobot

Categories Asian

Time 3m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 tablespoons coriander
5 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons fenugreek seeds
2 tablespoons turmeric
2 tablespoons paprika
1 tablespoon chili powder
1/2 tablespoon asafoetida powder
1/2 tablespoon ginger
1/2 tablespoon mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cinnamon

Steps:

Mix the spices together.
Fry 75 grams of butter in a frying pan.
Use 2 tbsp only (for a 4 person meal) of the curry masala and mix with water so that the mixture sluggishly drips off a spoon.
Add the curry paste to the melted butter and cook on a high heat for 2 minutes; keep stirring.
After this time, the paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make.

Nutrition Facts : Calories 101.3, Fat 3.7, SaturatedFat 0.5, Sodium 40.2, Carbohydrate 17, Fiber 6.2, Sugar 1.9, Protein 4.9

VERY SPICY THAI GREEN CHICKEN CURRY

Very Spicy Thai Green Chicken Curry image

This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.

Provided by Jeremy Lane

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 2

Number Of Ingredients 16

Ingredients

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
½ bunch fresh cilantro
½ bunch fresh basil
2 cloves garlic, peeled and halved
1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
2 limes, zested and juiced
1 tablespoon lemon juice
½ teaspoon sesame oil
1 pinch freshly ground black pepper
2 tablespoons olive oil, or more as needed
2 boneless chicken breasts, cubed
1 (14 ounce) can coconut milk
1 cup chicken broth
2 kaffir lime leaves

Steps:

Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 30 g, Cholesterol 67.6 mg, Fat 60.1 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 39.9 g, Sodium 682.9 mg, Sugar 5.7 g