I am totally obsessed with curry! The flavor, the aroma, the versatility – I’m hooked. Since I figured out a DIY curry powder, I figured it was due time I made my own curry paste. Yes, a real jedi-level move. Be impressed. Friends, I have to say I don’t know what took me so long to try this recipe, because homemade is sooooo much better than store-bought. And it’s easy. Let’s do this!
Origins of Green Curry Paste
Green curry is a popular Thai dish believed to have originated in the early 20th century (source). The flavor base is green curry paste, which is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (source). The following recipe is our inspired (not traditional) plant-based version, using ingredients that are easier to find in the US. Ours is also less potent because we add in a green bell pepper, which makes it more mild. But for a more pungent, spicy paste, double up on green chilies and skip the bell pepper. For a more authentic version of green curry paste, check out this recipe from Hot Thai Kitchen.
How to Make Green Curry Paste
Our inspired take requires just 10 minutes and 1 food processor or blender to make. Just throw all the ingredients in and blend – that’s it! And it makes the most gorgeous green curry paste that tastes incredible. The base of the paste is green chilies, ginger (or galangal), onion, garlic, and green bell pepper. Flavor comes from a mixture of spices you likely have on hand, lemon juice, and lime zest. If you’re missing a spice or two, don’t be discouraged! As long as you have most of the ingredients, it should turn out well for you. The other benefit of making your own is you can leave things out if they don’t appeal to you, such as less chilies for a milder curry or more ginger for extra gingery curries! I hope you all LOVE this recipe! It’s: ZestyGingerySuper flavorfulAromaticEasy to makeVersatile& SO delicious This is the perfect sauce for adding to curries, sauces, scrambles, salad dressings, and more. It’s also delicious when added to vegetables before roasting or thrown into soups and stews for deeper flavor.
How to Use It
Try adding this curry paste to dishes like our Kale and Sweet Potato Curry, 1-Pot Vegetable Green Curry, Thai Yellow Coconut Curry with Mango, Vibrant Collard Wraps with Green Curry Tahini Sauce, Curried Cauliflower Lentil Salad. And be on the lookout for more recipes to come! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
