Vegetarian, vegan and gluten free Homemade Thai Green Curry Paste recipe using all fresh ingredients in few quick steps. A healthy alternative for Thai curry paste with no preservative or no additive. Simply mix all the ingredients, blend and ready to use. To reduce your work further, make a double or triple batch of this and freeze it. For your next dish where you want to use the same flavors, all you have to do is pop some cubes out of the freezer.
Use for Quick Weeknight Dinner Recipes
Cooking is not just for those who have a lot of pleasure time to spend in kitchen. Busy families also want to put healthy and fresh meals at the family dinner tables. You can make the Thai Green Curry paste over the weekend and freeze it. Then during the weekdays, you can use it for recipes like vegetarian Thai Green Curry Quinoa. Just saute the vegetables of your choice in Instant pot, add quinoa, frozen curry paste cubes and coconut milk. Let the IP (Instant Pot) cook while you set up the dinner table and your warm fresh healthy meal will be ready just-in-time.
If you try it once, you are never going to use the store bought Thai Green Curry Paste for your dishes.
Made-from-Scratch with No Preservatives or other Adulterants
One of the key ingredients for any Thai green curry recipe is the Thai green curry paste. Most people would usually buy it from a store assuming it is complicated to make. More effluent and health conscious consumers will go for the high-end organic brands of green curry paste. However, you’ll be surprised to see how simple it is to make your own Thai Green Curry paste from scratch at home and then store it for extended use later.
Modify Recipe Based on Taste or Dietary Preference
Other big advantage of making Thai Green Curry paste at home is that you can modify the ingredients as you need. For example, I need my Thai curry paste to be vegetarian and especially do not like the smell or taste of fish oil. So, my recipe of that green curry paste is completely vegetarian and has no fish oil also. I used some of my favorite veggies such as lemon grass, green Thai chilies, shallots, garlic, galangal, cilantro and basil with coconut milk, Soy sauce and Lemon juice. Now if you don’t eat garlic, just don’t add it and substitute it for something else. To make it Gluten free and wheat free substitute soy sauce with Tamari.
Thai Green Curry Paste Ingredients:
From Pantry
- Coconut milk – 1/2 cup
- Soy sauce – 2 tbs (for Gluten or Wheat Free version use Tamari instead)
- Lemon Juice – 3 tbs or more depending on taste
- Spices
- Sugar – 2 tbs
- Coriander powder – 1 tbs
- Roasted cumin powder – 1 tbs
- Black pepper powder – 1 tbs
Produce
- Lemon Grass – 3 stalks chopped
- Green Thai Chilies – 12 to 15 chilies depending on your spice level
- Shallots – 3 medium size chopped
- Garlic – 4 to 6 cloves based on taste
- Galangal – 100 gms (three thumb size pieces; if you not able to find galangal then use ginger instead)
- Cilantro – 3 cups chopped leaves and stems
- Basil – 1 cup
Above quantity of ingredients will be enough to make curry paste for 3 – 4 batches for a family of four.
Thai Green Curry Paste Method:
- Put all the ingredients in the blender and blend till you get a fine paste and you are done.
- Really…. there are no more steps.
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If you feel like, you can taste the curry and personalize it according to your taste by adjusting the spices. Remember, this is not cooked, so it is going to taste little strong. Now you can use this curry past in your dish or you can store it for future use, like I do.
Freeze these and then whenever you need Thai green curry flavors, simply pop a few cubes and use them.
“For pleasure has no relish unless we share it.”
― Virginia Woolf, The Common Reader
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Homemade Vegan Thai Green Curry Paste
additive. Simply mix all the ingredients, blend and ready to use. To reduce your work further, make a double or triple batch of this and freeze it. For your next dish where you want to use the same flavors, all you have to do is pop some cubes out of the freezer.
Equipment
Ingredients
- 60 gms Lemon Grass 3 stalks chopped
- 5 oz Green Thai Chilies 3 stalks chopped
- 4.5 oz Shallots 3 medium size chopped
- 5 gms Garlic 4 to 6 cloves based on taste
- 100 gms Galangal three thumb size pieces; if you not able to find galangal then use ginger instead
- 10 gm Cilantro 3 cups chopped leaves and stems
- 1 cup Basil 1 cup
- 1/2 cup Coconut milk
- 2 tbsp Soy sauce for Gluten or Wheat Free version use Tamari instead
- 3 tbsp Lemon Juice 3 tbs or more depending on taste
Spices
- 2 tbsp Sugar
- 1 tbsp Coriander powder
- 1 tbsp Roasted cumin powder
- 1 tbsp Black pepper
Instructions
- Put all the ingredients in the blender and blend till you get a fine paste and you are done.
- If you feel like, you can taste the curry and personalize it according to your taste by adjusting the spices. Remember, this is not cooked, so it is going to taste little strong. Now you can use this curry past in your dish or you can store it for future use, like I do.
- Freeze these and then whenever you need Thai green curry flavors, simply pop a few cubes and use them.