Keep this delicious curry paste in the freezer to create authentic curries whenever you feel like a quick curry.
For a yummy Thai Green Chicken Curry Click Here.
ThermoFun – Green Curry Paste
Serving Size
approx. 200g
Ingredients
- 3 medium green chillies, deseeded, quartered
- 2 spring onions, quartered
- 5cm fresh ginger, halved
- 2.5cm fresh galangal (optional)
- 2 garlic cloves, peeled
- handful fresh basil or 1 teaspoon dried
- small bunch fresh coriander, stalks and roots attached if possible
- 2 fresh lemongrass stalks, sliced into rings (if unavailable, use 2 tablespoon dried)
- 1 lime, grated zest and juice
- 8 kaffir lime leaves (if unavailable, use the grated zest of 1 extra lime)
- 1 tablespoon coriander, seeds
- 1 teaspoon cumin, ground
- 1 teaspoon black peppercorns
- 1 teaspoon brown sugar
- 2 teaspoon Thai fish sauce or light soy sauce
- 50g olive oil
Instructions
- Place all ingredients into TM bowl and puree 1 min / speed 10.
- Scrape down and repeat.
Notes
This makes 200g - use 100g per curry and freeze remainder.
This recipe can be multiplied and frozen into equal portions.
© 2022 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Anna says
Has anyone tried preserving / jarring this recipe please? I’d like to make it to gift to teachers in sterilised jars.
Also; how much paste does it make please? I see the GC recipe calls for 100g of the paste. Is this all of the paste or can I make multiple meals from one batch?
Thank you!
thermofun says
Hi Anna, I freeze batches of this in 100g lots. One batch makes a total of 200g - so use half a batch to make my Thai Green Chicken curry. I personally haven't tried preserving it in jars so I'm sorry I can't advise you on this, hopefully someone may be able to comment and help you here.
Anna says
Thank you! I’ll make for myself and try the preserving before gifting it that way 😂🤞. I’ll let you know how it turns out. Thanks for your response.
thermofun says
Thank you Anna I'd love to hear how it goes and I'm sure many others would too!
Sabina Wrigley says
🙌🏻🙌🏻🙌🏻. Would never buy from the store again! I grow lemongrass on my balcony, wnd it can get a little out of hand. Wish I had more luck with other Asian herbs. Anyway, I make large batches of this, and give it to family and friends, as well as freeze some. Only change I make is to add shrimp paste for a bit of depth. This paste is a game changer.
thermofun says
Thank you Sabina! Great tip with adding shrimp paste. I must try that next time I make a batch.
Diana says
Such a quick and easy curry paste to make. I left the seeds in the chillies and used all ginger as couldn't find galangal.
thermofun says
Oh nice mix Diana!
Joanne T Ferguson says
I LOVED this recipe! As I could not get galangal locally, I increased the ginger to 10 cm and based on my lifestyle, substituted xylitol and cinnamon for the brown sugar! YUMMY indeed! A keeper this recipe!
thermofun says
Thanks Joanne - I'm pleased you enjoyed it. :)
Debbie says
Hi,,, most of the recipes I have found - suggest to DRY ROAST seeds.... but you havent... (which makes it quicker and easier) Was this an oversight or you DONT dry roast them?>??
Thanks... Love your work!!
:-)
thermofun says
Yes you are right Debbie - I did try it both ways and I decided that at the end I honestly could not tell the difference! I do like to 'cut corners' when I can! :)
Debbie says
Excellent... well thats good enough for me!. .Thanks so much :-) Thermomix is about time saving too... so if no need to dry roast.. then thats great!!! :-)
thermofun says
Yes I agree Debbie! :)
Bridget Seaman says
This is a fantastic recipe.
Today will be my second round...and have tweaked it a bit.
I'm cooking whole Rabbit....so I added 3 Lebanese cucumbers and 250 ml of coconut cream to make my cooking sauce.
thermofun says
Thanks Bridget :)
chezford says
where do you get Galangal? I shop at coles and they dont have it
anything else I could use?
thermofun says
You could sub it with ginger. It can be found in most fruit/veg shops. :)