August 10, 2010

Victoria's Thai Green Curry Paste

fresh thai green curry paste
This simple creation is a favorite around my house. Using a food processor with the blade attachment puree the following ingredients into a thick paste:

a bunch of cilantro
a bunch of thai basil
a few stalks of lemongrass
1" nub of fresh ginger or galangal
a small bunch of scallion tips
3 large garlic cloves
several kaffir lime leaves
at least 5 thai green chiles

Simmer at least 1/4 of the paste with your favorite vegetables, protein & coconut milk until all ingredients are cooked through.
Finish the curry with fresh lime juice & sea salt. Freeze the remaining paste in small glass mason jars. For instant Thai Green Curry, simply defrost overnight at room temperature.


  1. I have yet to find scallions in Morocco!!!! (Let alone green chiles). You have any good ideas for substitutes? I would absolutely murder for Thai Curry right now!

  2. Yum!! I will try this... so glad I met you at IFBC (about 5 minutes ago :)) I'll come back often, definitely! Ellen (la pure mama)

  3. Lucas, I apologize in advance, I changed my comment posting and just realized how to check them? Yikes, I'm nearly 3 months late here. Add some other fun chilies and as for the scallions, if you can't find any how about a combination of shallots and chives? No chives, just go for shallots. Good luck and let me know how it turns out :)

  4. Hiya Ellen, So sorry I'm late on this response. Technology, sometimes I'm a bit slow. I am just getting all of my comments from 3 months ago. I have to go check out your blog. Thanks so much for following and I'll definitely take a peek and see what you're up to soon.