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Green Thai Curry Paste

Green Thai Curry Paste


Green Thai Curry Paste

If using a mortar and pestle to grind your curry paste, be prepared to earn it as it's a slow going process to obtain a fine paste and requires some serious arm strength - but it's worth it! Adding ingredients one at a time ensure your get a smooth and even paste, but a pre-chop in a food processor helps to speed things along!

20 MinPrep Time
0 MinCooking Time
4Serves
3/5Difficulty

  • 6-8 green chiles
  • ½ cup peeled, finely chopped galangal (or ginger)
  • ½ tsp fleur de sel
  • 1 tsp Penja White Pepper
  • ½ stalk fresh lemongrass, finely chopped (white part only)
  • 5 fresh Kaffir lime leaves or fresh lime zest (about 4 limes)
  • 3 tbsp fresh cilantro, chopped
  • 2 tsp shrimp paste
  • 6 garlic cloves, minced
  • 2 shallots, minced
  • 2 tbsp Lime Olive Oil

Step 1 - De-seed chiles if you prefer a less spicy curry paste. Roughly chop peppers and blend all ingredients in a food processor or a mortar and pestle until a paste forms with all ingredients blended together, scraping down sides intermittently. If using a mortar and pestle, begin by blending chili peppers, galangal, fleur de sel and peppercorns first, then add in ingredients one by one until Store in a clear airtight container for up to 6 weeks in the fridge.

  • Penja White Pepper
  • Lime Olive Oil