Homemade Vegan Thai Green Curry Paste
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.
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.
Servings: 16 People
Calories: 42kcal
Equipment
Ingredients
From Pantry
- ½ cup Coconut milk
- 2 tablespoon Soy sauce for Gluten or Wheat Free version use Tamari instead
- 3 tablespoon Lemon Juice 3 tbs or more depending on taste
Spices
- 2 tablespoon Sugar
- 1 tablespoon Coriander powder
- 1 tablespoon Roasted cumin powder
- 1 tablespoon Black pepper
Produce
- 60 gms Lemon Grass 3 stalks chopped
- 5 oz Green Thai Chilies 12 to 15 chilies depending on your spice level
- 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
Instructions
- Put all the ingredients in the blender.
- 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.
Notes
Above quantity of ingredients will be enough to make curry paste for 3 - 4 batches for a family of four. Most of the Thai curry pastes available in stores use fish sauce or shrimp paste as one of the ingredients. You are welcome to use it also, if you prefer. I have not used it to keep the dish vegetarian.
Nutrition
Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg