Blender Thai Green Curry Paste

The simplest and easiest green curry paste made from scratch with typical house-hold ingredients. This healthy and fresh curry paste will make you excited about green curries at home and give you the confidence to make all sorts of curry pastes from scratch because it is so simple!

Course sauces

Cuisine dairy free, gluten free, grain free, keto, paleo, thai

Prep Time 5 minutes

Servings curry servings

Calories 12kcal

Author Alicia Pope

Equipment

Blender

Ingredients

1 lime
1 serrano pepper adjust for heat
1 mini poblano can sub for an anaheim or green pepper
2-3 lemongrass stalks extra small, about 2mm diameter
5-7 stems coriander including stems and flowers, can sub for 1/2 tsp coriander seed
1 green onion
1 inch ginger root add more for extra ginger taste
1 garlic clove or 3 extra small cloves
1 bunch Thai basil can sub regular Italian basil or other basil
1/2 tsp cumin
1/2 tsp coriander
1 tbsp fish sauce sub coconut aminos for vegan
1 tsp extra virgin olive oil optional

Instructions

Add juice of 1 lime to the blender along with half of the lime rind
Add remaining ingredients to blender and puree until well blended and smooth
Use in recipe calling for curry paste or store for later

Notes

Freezes well

Modify the spice by adding add up to 4 additional serranos or swapping the serranos for hotter Thai chilis, depending on how hot you like your food. 1 serrano pepper creates a very mild sauce. Also works well with deseeded habanero.

For a vegan version, use coconut aminos instead of fish sauce. Fish sauce is salty so you may need to add a little extra salt to even out the flavor. Salt to taste.

Coriander is the seed of the cilantro plant. Use bolted cilantro, cilantro that has gone to seed, for this curry paste. If you don't have that, use additional ground coriander (about an extra 2 tsp)

Nutrition