Green Curry Paste
Submitted by alicialz3
Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you’ve got curry magic ready.
YIELD
16 servingsPREP
10 minCOOK
0 minREADY
10 minThis blender green curry paste takes the traditional Thai flavor profile and makes it weeknight-friendly.
Toss fresh green chilies, fragrant lemongrass, galangal root, purple shallots, and a generous handful of cilantro into your blender with ground spices and a splash of oil.
Pulse to a smooth, vibrant paste that’s ready to transform coconut milk into restaurant-quality curry in minutes.
No mortar and pestle, no fuss, just bold Thai flavors that’ll make you wonder why you ever bought the jarred stuff.
Pro Tips
- Oil helps blending: Add vegetable oil 1 tablespoon at a time if paste won’t come together
- Fresh vs. ground: Combining fresh herbs with ground spices gives depth without extra prep
- Storage secret: Press plastic wrap directly onto paste surface before refrigerating to prevent oxidation
- Scale up: Double or triple the batch since it keeps for weeks and freezes beautifully
Ingredients
Directions
Remove the stems and roughly chop the chillies.
Put into an electric blender with all of the other ingredients and blend to a smooth paste.
Add a tablespoon of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste.
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