Green Curry Paste Recipe (2024)

FAQs

What does green curry paste contain? ›

Green curry is a popular Thai dish believed to have originated in the early 20th century (source). The flavor base is green curry paste, which is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (source).

Flavor a marinade or rub

The paste will add flavor and help to tenderize the meat as it cooks. The same goes for rubs: Thai curry pastes can be mixed with a little oil and used as a rub for grilled or roasted meats to add flavor and to tenderize them.

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

Turmeric magic. Fresh turmeric isn't always found in green curry pastes, but it adds a rounded, peppery heat and depth to the colour of the finished dish. If fresh isn't available, add ¼ tsp ground turmeric.

This curry paste will stay good in a sealed jar in your fridge for 1 to 2 weeks, or can be frozen for 3 months. That way, you can enjoy gourmet Thai curry in very little time! The frozen curry paste doesn't diminish the flavor of the final curry! Plus, most of the aromatics and herbs can be frozen to use later.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

You want to be able to control the spiciness of your curry paste. This is one problem with store bought - if it's too spicy, the only thing you can do is to use less; but that also means weaker flavours. Making your own is a great way to make it as mild as you can tolerate.

The whole jar is ample for a family of four but if you're cooking for two, the reminder can be stored in the fridge for 5 days or frozen.

Start with half the coconut milk, 2 tablespoons of paste (remember you can always add more later, but you cannot take out), and the protein you're using. Then finish with the rest of the ingredients (proportions below). Bring to a boil, and then let simmer until protein is cooked through.

How many cups is 4 oz of curry paste? ›

To get the number of cups from fluid ounces, you divide the number of ounces by 8. So 4 ounces divided by 8 equals 1/2 cup. If you only have teaspoons, you multiply the number of ounces by 6. To convert 4 ounces to teaspoons, this would equal 24 teaspoons.

It depends on how mild or strong you want the curry. For mild curry, use 2 tbsp. paste and 200ml coconut milk. For strong curry, use 4 tbsp and 200ml coconut milk.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on. Using cornflour will thicken without adding flavour, check the ratio of flour to water on t...

Can I add more Thai red curry paste to my soup after finishing the recipe? You can do anything you want (you're the chef)… however, curry paste is typically dry-fried a bit at the beginning of the process and then is tempered with coconut cream/milk before adding everything in.

Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better! The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.

Ingredients. Water, Ground Spices (24%) [Paprika (6%), Coriander (6%), Turmeric, Cumin, Spices (1%), Fennel (1%), Cinnamon, Cloves (0.4%)], Vegetable Oil, Salt, Maize Flour, Acidity Regulators (Acetic Acid, Citric Acid), Tamarind, Garlic Powder.

Thai Kitchen Green Curry Paste is made with no added MSG, artificial flavors or colors from artificial sources and is gluten free for real, intense flavor.

An authentic Thai spice blend paste combining green chilli, fingerroot, lemongrass, garlic, shallot and galangal. No artificial colours, flavours, preservatives, or added MSG.