Every time I pass by our local Asian Grocer, I eagerly gather the essentials to craft this amazing Thai Green Curry Paste – a secret restaurant recipe, now conveniently tweaked for your Thermomix. This homemade version not only allows you to regulate the spice level, catering to your and your family’s preferences, but also serves as the ideal foundation for a range of delectable Thai curry dishes. Remember, creating this vibrant, aromatic paste at home is the first step towards mastering authentic Thai cuisine right in your own kitchen.
Thai Green Curry is known for its vibrant colour and heat, but it can be adjusted to suit any palate. The spice intensity of Thai curries depends on the type and quantity of chillies used, with options like green, red, and yellow curries offering unique flavours and heat levels.
Green curry paste derives its fresh taste from green chillies, similar to the flavour differences between green and red capsicum. The heat of this curry can vary depending on the specific green chillies and the amount used in the paste. For instance, incorporating more green bird’s eye chillies will result in a spicier green curry.
When I prepare my Thai Green Curry Paste (recipe below), I intentionally leave out the hot chillies from the paste. This approach allows me to adapt the recipe based on who I’m cooking for, ensuring everyone enjoys the meal. For instance, when I’m making a curry for my husband and myself, I simply toss in a couple of green bird’s eye chillies to the dish for some added heat. However, when I’m cooking for the whole family, including the grandkids, I skip adding any extra heat.
This easy customization ensures that the delightful flavours of the Thai Green Curry are present, but the spiciness is tailored to suit everyone’s preferences.
Ingredients used in Thai green curry paste
- Spices – The base of this curry is a powder that really needs to be toasted for the best flavours. A Symphony of Spices comes together to make the paste sing. The heart of a Thai green curry lies in its unique blend of spices. A key component of this fragrant concoction is the combination of coriander seeds, cumin seeds, and mace or nutmeg. These spices form the foundation of the curry’s complex and aromatic profile. White peppercorns (Not Black) add a subtle heat, while flaked salt balances the flavours and accentuates the dish’s other components.
- The Umami Kick: Shrimp Paste – Shrimp paste is another crucial ingredient in Thai green curry, lending the dish its distinct umami flavour. This fermented seafood product adds depth and intensity to the curry’s overall taste, creating a mouthwatering culinary experience.
- The Heart: Green Curry Paste – At the core of Thai green curry is its vibrant green curry paste. This fragrant mixture of ingredients is responsible for the dish’s signature colour and flavour. The paste is a blend of red onion or red shallots, garlic cloves, galangal, lemongrass, coriander roots, green chillies, green bird’s eye chillies (optional but usually in this curry), ginger, fresh turmeric, kaffir lime leaves, flaked salt. These ingredients are finely ground to form a rich, aromatic paste that infuses the curry with its enticing aroma and bold flavours.
The art of Thai green curry lies in the harmony of its ingredients. Each component plays a crucial role in the symphony of flavours, aromas, and textures that make this dish a stand out in Thai cuisine. Balance is the key to every Thai dish. Remember, we’re looking to balance these 5 fundamental flavours, sweet, sour, salty, bitter, and spicy.
From the base spice blend to the umami-rich shrimp paste and vibrant fresh green ingredients, Thai green curry is a beautiful celebration of the intricate and delicate balance of flavours, that make Thai food so beloved worldwide.
So next time you feel like a Thai Green Curry, why not try my recipe?
Thai Green Curry Paste
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For the Spice Mix
- 10 g 1 1/2 Tbsp coriander seeds
- 15 g 1 Tbsp cumin seeds
- 2 g 1/2 tsp mace or nutmeg
- 30 g water
- 4 g 1 tsp white peppercorns
- 15 g 1 Tbsp flaked salt
- 20 g 1 Tbsp shrimp paste
Fresh ingredients for the paste
- 120 g Red onion
- 30 g 5 big ones cloves garlic
- 25 g 4 cm piece galangal
- 70 g 2 lemongrass white section only.
- 40 g about 6 coriander roots
- 70 g 6 long green chillies,
- 3-6 green bird’s eye chillies optional for heat
- 30 g 2 tbsp ginger chopped
- 15 g 2.5cm piece fresh turmeric
- 3 g 1 Tbsp kaffir lime leaves
- 5 g 1 tsp flaked salt
Thermomix Method for Green Curry Paste:
Step 1: Prepare the spice powder mix
- Add the following ingredients to the TM bowl: Coriander seeds, Cumin seeds, Mace, and water. (other ingredients after toasting these)
- Place the basket on the lid, then, set the TM for 10 minutes / 100°C on Speed 1. Yep 10 minutes
- When the time is up (don't panic, I know the spices are stuck to the base of the bowl. They won't stay there I promise. Place the MC in position and set the TM for 10 seconds/Speed 10.
- Remove the lid scrape down any spices that have flicked up around the bowl, then add the peppercorns and flaked salt, MC in and set for another 20 seconds/Speed 10.
- Remove as much of the spice mix from the TM bowl as you can without washing it, and set it aside. Leave the colour on the base that will come of over the next section.
Roast the shrimp paste
- Add the shrimp paste to the TM bowl and chop 10 seconds/speed 5. Yep, it's smelly. 🤢
- Now set the TM bowl for 3 minutes/100°C/speed 2
- Stand back, 🤣 remove the lid and allow the TM bowl to cool down.
- In the meantime prep your fresh ingredients.
Prepare the paste ingredients
- Peel and cut the red onion into quarters.
- Peel the garlic
- Peel and chop the galangal into coins.
- Chop the white section of the lemongrass into thin coins.
- Wash and scrape the coriander roots to clean them.
- Deseed the chilies or leave them whole, according to your preference. long and birds eye all or whichever you've chosen to use.
- Peel and slice the ginger into coins.
- Cut the turmeric
- Remove the veins from the kaffir lime leaves
Combine the paste ingredients and spice mix
- Check if the TM bowl has cooled down. If yes, add all the chopped and prepared paste ingredients along with the tsp of salt and the pre prepared roasted spice mix
- First chop everything, with your MC in place set for 20 seconds/speed 6
- Then using your spatula through the hole in the lid set the TM to 20 seconds/speed 10 moving the paste around inside the bowl so the blades capture everything.
- Now I scrape the paste onto baking paper, cling film or similar, roll it into a log ( not too tight so it's easy to cut later) and freeze. This allows me to chop off what I want when I want it. You can, of course, use icecube trays or other but I find this simple.
- Now, rather than wash the TM bowl, I don't waste all that flavour behind and make soup. Do you need some ideas?
Scrape the paste out of the TM bowl and use it as needed. Store the unused paste in a sterilized jar in the fridge and cover the top with oil to prevent oxidation use it within a week or store it in the freezer. You’ll have it for months. Wrap the paste in baking paper or cling film in a long sausage shape for convenient storage and usage. This way, you can easily cut off the desired amount whenever needed, and the paste will last for a long time in the freezer.
If you like Asian Flavours, I’ve got loads of recipes
Here are a few to get you started