This is my own way to make Thai green curry paste recipe. It’s easy and simple and you can store it in the refrigerator for at least 2 weeks without any preservatives. As it is very fresh and homemade it can’t be last long. But I can assure you the taste of this curry paste is very fresh and different from bottled Thai green curry paste. I made this Thai curry paste recipe with vegetarian ingredients only. As I am a hardcore non-vegetarian and my family too they are very fond of non-vegetarian foods. But I believe it is always good to maintain a balance in food habit. So I am making this Vegetarian Thai curry paste to feed my family tasty Thai green curry recipe with vegetables.
But usually, I make a Thai green curry chicken recipe with this same vegan Thai green curry paste. Which also taste great with chicken. So if you feel you can make non-veg recipes also with your excess vegan Thai green curry paste.
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How simple and Easy to make this Thai Green Curry Paste Recipe?
It’s so easy to make. You just take all the ingredients and blend it in a blender jar and it’s done. Ready to use for any Thai green curry recipe fresh and Instantly. Bottled stored curry pastes are may be instantly ready to use but Do you think ever it’s really good for your health? They are full of preservatives though some companies are claiming they are selling only vegan Thai green curry paste and without preservatives.
Do you really believe in the truth of food labels behind the bottles? If yes you can use the bottled curry paste. But if you are thinking like me, I don’t know what veg ingredients exactly they use to make their curry paste. Maybe they used some non-veg ingredients to make it tastier!! Who knows??? Because of the reason I always try to make any food ingredients at home fresh and healthy. I have a kid and I always concern about his health and very soon he starts eating normal food I tried to make almost every curry paste and curry spices at home only. On the other hand, the store bottled curry paste is expensive also. But if you make it at home you can make it in less price compared to a ready-made bottle.
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| Servings | Prep Time | Cook Time |
| 4People | 10Minutes | 10 Minutes |
| Servings | Prep Time |
| 4People | 10Minutes |
| Cook Time |
| 10 Minutes |
- 1 Bunch of Sweet basil leaves (only use leaves)
- If you want to use Thai besil you can But use it carefully flavour of thai besil is very strong than sweet besil leaves
- 1 Tsp Fresh Lemon juice
- 4 peices of Kaffir lime leaves
- 1 Tsp Zest of kaffir lime
- 1 Stick Lemon grass Chopped as finely as you can
- 1 Tsp Chopped Galangal(Thai Ginger)
- 1 Deseded Deseeded green chilli chopped You can use Hot chilli or a green chilli which is not hot .It's up to you.
- 1 Bunch of coriander or cilantro leaves( only use leaves)
- 4 Big Cloves of garlic
- 1/2 Cups of Water
- 1 Bunch of spring onions/Scallions( Only use leaves}
- 1 Tsp White pepper powder
- 1 TSp Of Sea salt or Iodized Salt Salt as per your taste
- 1 Tsp Coconut oil
Ingredients
Servings: People Units: |
- Take all the pre-cleaned and washed ingredients( except lemon juice) in a blending jar and Blend all the Ingredients very well.
- Blend all the ingredients until it looks like a thick fibrous paste.
- Don't get panic if the paste looks like very fibrous. Even My curry paste looks the same. What you have to do when you Lemon it in a curry take a required amount of curry paste and mix it with hot water then stain the paste with a strainer or sieve. You will see all the fibrous things are not there in the curry paste.
- It is normal to curry paste looks fibrous. Because we are using natural fresh lemongrass. Lemongrass is very hard to blend and sometimes it not blend properly. If you have a stong blender use it may be it can blend very smoothly.
- After the blending process did take a frying pan and warm coconut oil in it. Once the coconut oil melts in the frying pan add the curry paste and mix well with the oil. DO NOT COVER THE PAN IN THIS STAGE. IF YOU DO THAN THE CURRY PASTE COLOUR WILL CHANGE AND IT WILL LOOKS DARK GREEN AFTER COOKING WHICH WE DONT WAT.
- We are cooking the paste to reduce the water in it so that we can preserve it for at last 2 weeks in the refrigerator.
- After all, the moister gone from the curry paste make it cool in the frying pan. When it's cool add lemon juice in it mix well and then store it in an airtight glass container. Do not store it in a plastic container.
- Now your own homemade Thai vegan green curry paste is ready to use. Use it in soups, curries and rice diss to make wonderfully tasty Thai dishes.
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