Super Simple Blender Thai Green Curry Paste

For years I thought it would be too difficult to make a good curry paste. Or, that I’d have to make an expensive and timely trip to a specialty market to get the right ingredients.

But then I tried a Thai green curry paste with the ingredients I could find, and magic happened.

Turns out, it’s freaking fantastic, super easy to make, and comes from items I tend to just have on hand: limes, basil, peppers, ginger, coriander, cumin, and fish sauce.

In fact, I love making this from the garden harvest! And it is the best way I’ve ever found to use bolted cilantro.

How to use the Green Curry Paste

You can use this paste just like you would use a store-bought paste in recipes. It is more liquidy than most store-bought pastes, so you may need to slightly decrease the liquid at first.

However, I’ve never found that I need to make any material change to the dishes I’m making because of the paste’s viscosity. Mostly I’m making curries or soups which are already full of water so it’s an immaterial difference.

Saute the paste for the best flavor

For curries, it is best to saute the paste first in a little fish oil and potentially a little olive oil. This brings out all of the flavors and aromas of the curry so they play stronger in the final dish.

Optionally, you can add a little extra virgin olive oil to the sauce for a richer flavor and build in oil.

Print Recipe

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Super Simple Blender Thai Green Curry Paste

Author: Alicia Cooking Method: Blending Cuisine: thai Courses: Sauces Recipe Keys: Dairy Free Gluten Free G Grain Free

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Best Season: Suitable throughout the year

Simple Green Curry Paste Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 Lime

• 1 Serrano Pepper (or Thai Chili for extra heat)

• 1 Poblano Pepper (small)

• 3-4 Lemongrass Stalks

• 5-7 stems Cilantro (including stems and flowers, can substitute 1/2 tsp coriander seed)

• 1 Green Onion

• 1 inch Ginger root

• 1 clove Garlic

• 1 bunch Thai Basil

• ¹⁄₂ tsp Cumin

• ¹⁄₂ tsp Coriander

• 1 tbsp Fish Sauce (Use Coconut Aminos for a Vegan version)

• 1 tbsp extra virgin olive oil (optional)

Instructions

Making the Curry Paste

1. Add juice of 1 lime to the blender along with half of the lime rind
2. Add remaining ingredients to blender and puree until well blended and smooth

Nutrition Facts

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Amount Per Serving

Calories 12kcal

% Daily Value *

Total Fat 1g2%

Saturated Fat 1g5%

Sodium 179mg8%

Potassium 61mg2%

Total Carbohydrate 3g1%

Dietary Fiber 1g4%

Sugars 1g

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Vitamin A 214 IU

Vitamin C 16 mg

Calcium 8 mg

Iron 1 mg

* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!

Note

Use in recipe calling for curry paste or store for later

Freezes well

Modify the spice by adding add up to 4 additional serranos or swapping the serranos for hotter Thai chilis, depending on how hot you like your food. 1 serrano pepper creates a very mild sauce. Also works well with deseeded habanero. 

For a vegan version, use coconut aminos instead of fish sauce. Fish sauce is salty so you may need to add a little extra salt to even out the flavor. Salt to taste.

Use bolted cilantro, cilantro that has gone to seed, for this curry paste. If you don't have that, use additional ground coriander (about an extra 2 tsp). THis works because coriander is the seed of the cilantro plant.

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