Thai Green Curry Paste

Servings: 16 Prep: 15 mins Cook: 0 mins Total: 15 mins

Amongst my favorite of all Thai flavors is that of a “green” curry. Frankly, there isn’t a huge difference between a green and red curry paste. Most of the ingredients overlap, but there are some key differences:

  1. It’s green. It uses green chilies, instead of red ones.
  2. It tends to be MUCH fresher, with fresh chilies (rather than dried) and fresh herbs.
  3. It’s got less of a shelf life … use it quickly!
  4. It also tends to be a little bit sweet!

If I were being truly honest with myself, I think I tend to lean towards green curries BECAUSE they are a bit on the sweeter side. The tongue really only has 5 senses, and as various ones raise and become more pronounced, the overall sensation is enhanced. I could almost go so far as to say … the flavor is better! I do believe all humans seek out sweeter things (not JUST humans, but us “too”). Adding a little sweet tends to enhance and improve flavors, up to a point. There does come a point where sweet becomes sickening, or it becomes “dessert”. In the case of green curries, we’re talking about something with a slightly sweet taste profile, with a very fresh flavor, wild aromas and a good amount of heat.

I LOVE green curry. This is the paste that starts it all!

Storage Tip: This has a lot of fresh ingredients in it, so it’s perishable. It’s got some acid in it, which helps it to last a little longer, but I wouldn’t leave it in the fridge for more than a week. I have mine in series of tiny freezer safe containers … in the freezer. They hold up well, in there!

Serving Size: Recipe makes about 1 cup of paste. Serving size is roughly 1 tbsp.

2019 Keto Bundle

Thai Green Curry Paste
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1 tbsp (6g) coriander seed, ground
17.9
1.1
0.7
3.3
0
2.5
0.8
1 tsp (2g) white peppercorns
5.3
0
0.3
1.3
0
0.7
0.7
1 each (67g) lime
3.8
0
0.1
1.3
0
0.1
1.3
15 each (100.5g) fresh green thai chilies, seeds removed (substitution = jalepeno or serrano chilies)
30
0.6
1.4
6
0
2.9
3.2
1 1/2 tbsp (9g) fresh galangal, chopped (substitution = 1 tbsp. ginger)
7.2
0
0.2
1.6
0
0.2
1.4
4 each (80g) shallots, chopped
56
0
0
16
0
0
16
1 tbsp (17g) shrimp paste (substitution = 1 tbsp fish sauce)
8
0
2
0
0
0
0
8 each (12.8g) kaffir lime leaves, chopped (substitution = 1 tsp. lime zest)
2.9
0.1
0.4
0.4
0
0.3
0.1
1 stalk (67g) lemongrass, white part only, sliced thin
66.3
0
1.3
16.8
0
0
16.8
1/4 bunch (25g) cilantro, washed (use cilantro stems, too!)
5.8
0.1
0.6
0.9
0
0.7
0.2
16 leaves (6.4g) thai basil (substitution = regular basil)
1.5
0.1
0.2
0.2
0
0.1
0.1
1 tbsp (12g) ‘Swerve’ or other sugar replacement
0
0
0
1
1
0
0
1 tsp (4g) salt
0
0
0
0
0
0
0
Grand Totals (of 16 servings):
204.7
2
7.1
48.8
1
7.4
40.4
Totals Per Serving:
12.8
0.1
0.4
3.1
0.1
0.5
2.5 g
7.4%
Fat
11.8%
Protein
80.8%
Carbs

Thai Green Curry Paste

Thai Green Curry Paste

0 from 0 votes
Print Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 Servings
Author: DJ Foodie

Ingredients

  • 1 tbsp coriander seed ground
  • 1 tsp white peppercorns
  • 1 each lime
  • 15 each fresh green thai chilies seeds removed (substitution = jalepeno or serrano chilies)
  • 1 1/2 tbsp fresh galangal chopped (substitution = 1 tbsp. ginger)
  • 4 each shallots chopped
  • 1 tbsp shrimp paste (substitution = 1 tbsp fish sauce)
  • 8 each kaffir lime leaves chopped (substitution = 1 tsp. lime zest)
  • 1 stalk lemongrass white part only, sliced thin
  • 1/4 bunch cilantro washed (use cilantro stems, too!)
  • 16 leaves thai basil (substitution = regular basil)
  • 1 tbsp 'Swerve' or other sugar replacement
  • 1 tsp salt

Instructions

  • Toast your coriander and white peppercorns. Place a sauté pan or skillet on the stove over medium heat. When the pan is hot, add your spices. Toast for about 3 minutes. The mixture should be quite aromatic, but do NOT let them burn. Remove them from the pan and allow to cool.
  • Once your spices are cool, grind them. This can be done in a mortar and pestle. I use an old beat up coffee grinder. Alternately, you can also purchase pre-ground spices and toast them, but blend them together before toasting. Then, toast in a hot dry pan for maybe 30 seconds to a minute, or until aromatic.
  • With a zester, or a peeler, peel the very outer layer of the lime. DO NOT get any of the white part. You really only need about 6 good strips, for a total of about 1 tsp chopped. Chop the zest and set aside. Juice the lime and set aside. Discard the rest of the lime.
  • In a food processor (or mortar and pestle for the real deal), combine all ingredients and process, until the consistency of a paste.

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition …

Leave a Comment

Pin
Share
Email
Tweet
Reddit
WhatsApp
Share