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    Oh My Veggies » Vegetarian Recipes » Sauces, Spreads and Condiments

    Thai Green Curry Paste

    Published: Feb 7, 2011 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Thai Green Curry Paste

    When you are vegetarian it can often be difficult to buy a good curry paste that does not contain shrimp paste or other seafood products.  Don't let that put you off though, as making your own curry paste is so easy and the end result is a delicious curry paste where you have complete control over the flavours and overall spiciness.  If you like your food hot you can add more chilli or if you don't have an asbestos mouth you can reduce the chilli levels.

    Once you've made your curry paste you can use it to make a curry, marinade meat or seafood, it can be used in stir fries with rice and noodles, or in curry puffs which is what I made it for.  I'll post the curry puffs later in the week.

    Thai green curry paste is an extremely useful staple to have on hand and once made it can be stored in an airtight container in the refrigerator for 2 weeks.

    Do you make your own curry paste?

    Recipe

    Thai Green Curry Paste

    Recipe adapted from Taste.com.au. A vegetarian version of Thai Green Curry Paste.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 30 minutes minutes
    Course: Condiments
    Cuisine: Condiments, vegetarian
    Keyword: curry paste recipe, Delicious Everyday, Thai Green Curry Paste
    Servings: 4 servings
    Calories: 34kcal
    Author: Oh My Veggies

    Ingredients

    • 4 cloves of garlic
    • 2 lemongrass stems chopped
    • 1 tbs of freshly ground ginger
    • 6 coriander roots with stalks attached
    • 2 long green chillis note i used one green and one red
    • 6 leaves kaffir lime with the spine of the leaf removed
    • 2 shallots roughly chopped
    • 1 tsp of coriander seeds
    • 1 tsp of cumin
    • ½ tsp of white peppercorns
    • ¼ tsp of ground turmeric
    • ½ tsp of salt
    • grated zest of ½ a lime
    • juice of half a lime
    US Customary - Metric

    Instructions

    • Heat a frying pan over a medium heat and toast the coriander seeds, cumin and peppercorns until fragrant. Allow to cool slightly.
    • Place all the ingredients into a food processor, along with the toasted spices, and blitz until it forms a paste.
    • Store in the refrigerator in an airtight container.

    Nutrition

    Calories: 34kcalCarbohydrates: 7gProtein: 1gSodium: 370mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5.4mgCalcium: 18mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Dairy Free Recipes, Delicious Everyday, Sauces, Spreads and Condiments, Vegan Recipes, Vegan Sauces, Spreads and Condiments, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Tanvi says

      November 30, -0001 at 12:00 am

      I love that you shared this recipe coz I m not a fan of shrimp paste either even though I am a non vegetarian.I never use store bough pastes so this is really a quick fix of me.

      Reply
    2. Ellie says

      November 30, -0001 at 12:00 am

      I love green curry and thanks for sharing this recipe.

      Reply
    3. rfr says

      November 30, -0001 at 12:00 am

      Oh wow - very impressive! looking fw to the curry puff recipe too! My recent post Todays Groupon! What a Steal

      Reply
    4. fm200 says

      November 30, -0001 at 12:00 am

      Thai dishes are amazing I like the Thai food has a low fat and calorie it best for the every one.You share one of the thai recipe is really wonderful I like this dish.

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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