Easy Green Curry Paste by Minimalist Baker
Easy 10-minute green curry paste made in a food processor or blender! Big flavor and perfect for adding to sauces, curries, salad dressings, and more!
Original recipe
Time
Prep: 6mins Cook: 4mins Total: 10mins
Nutrition
- Calories
- 42 kcal
- Carbohydrate content
- 8.6 g
- Fat content
- 0.8 g
- Protein content
- 1 g
- Serving size
- 1 one-Tbsp servings
- Sodium content
- 120 mg
- Sugar content
- 2 g
Ingredients
- 1/2 tsp whole coriander seed ((or powder))
- 1 tsp whole cumin seed ((or powder))
- 1/2 tsp whole black peppercorns ((or ground pepper))
- 3 small green chilies ((I used serrano // stems + most seeds removed))
- 1 medium green bell pepper* ((stems and seeds removed // chopped))
- 5 cloves garlic, peeled
- 2 stalks lemongrass ((tips trimmed, halved, + chopped))
- 1 heaping Tbsp fresh sliced ginger or galangal ((or 1 tsp ground ginger))
- 6 stalks green onions ((sliced // or sub 1/2 cup diced shallot per 6 stalks green onion))
- 1 Tbsp fresh turmeric ((or sub 1 tsp ground turmeric per 1 Tbsp fresh))
- 1/2 tsp sea salt ((plus more to taste))
- 3 Tbsp lemon juice
- 1 medium lime, zested and juiced ((yields ~2 Tbsp or 30 ml as original recipe is written))
- 2-3 Tbsp avocado or grape seed oil ((or sub water if oil-free))
- 1 Tbsp maple syrup or coconut sugar ((to balance heat))
Instructions
- If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.
- Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
- To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, green onions (or shallot), coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest + juice, oil / water, and maple syrup (or other sweetener). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It's fine.
- Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
- Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
- This curry paste is ideal for soups, sauces, curries, ramen, salad dressings, and more!