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A super quick and easy, vegan Thai Green Curry Paste recipe made without shrimp paste, fish sauce, or the elbow grease needed with that mortar and pestle! Done in 10 minutes, you can freeze what you don’t use for an easy mid-week curry. #easycurrypaste #vegancurrypaste #greencurrypaste #greencurrypastevegan #greencurrypasteeasy #thaigreencurrypaste #homemadecurrypaste #currypaste #easycurry #quickdinner #currypasterecipe #vegetariancurry #vegancurry #currypastecoconutmilk #vegandinner #AscensionKitchen

Thai Green Curry Paste Recipe

Naturopath Lauren Glucina
There’s nothing much traditional about this recipe – it’s an entirely vegan (no shrimp paste/fish sauce!) green curry paste whipped up in no time using a food processor. Yield 1 1/4 cups - 20 tablespoons.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Paste, Sauce
Cuisine Plant-based, Thai
Servings 20 tablespoons
Calories 24 kcal

Ingredients
  

  • 4 small thai green chilies (hot) deseeded, chopped*
  • 5-6 cloves garlic sliced
  • 2 inch piece galangal or ginger peeled, minced
  • 5 coriander roots chopped
  • 1/2 cup coriander leaves
  • 1 kaffir lime peel only
  • 2 kaffir lime leaves finely shredded
  • 3 tablespoons lemongrass stalks about 2 stalks
  • 1 tablespoon white peppercorns
  • 3 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coarse sea salt
  • 1 tablespoon + 1 teaspoon coconut aminos
  • 2 tablespoons coconut milk
  • 2 Medjool dates pitted

Instructions
 

  • First, dry toast the spices (pepper corns, coriander and cumin) in a skillet till fragrant (careful not to burn them), then, give them a quick pulse in a spice grinder with the shredded kaffir lime leaves (optional – however your food processor may not break the spices down adequately).
  • Add all ingredients to a food processor and blitz until a paste forms.
  • Spoon the mixture into the cavities of an ice cube tray and freeze for later use. You’ll get around 6 serves out of this recipe – 1-2 tablespoons/cubes of paste per serve (in a curry for two people I used 3 cubes as an example).

Notes

  • By the time I went to photograph the recipe, I’d run out of the small green chilies I used (I think they’re also called Bird’s eye – hotter than jalapenos but not as much as a habanero. They’re small and thin). Pictured are the jalapeno’s from the supermarket – if you use these, you’ll probably want to keep the seeds in to give it a bit of heat.
  • This makes a relatively small batch – make it, try it, and see how you go spice-wise. You may want to adjust the quantity of chilli for your next batch – once you’ve nailed it, make double or triple the recipe, then freeze in ice cube cavities for later use. Hello quick and easy mid-week curry.
  • Don’t stress if you can’t source some of the ingredients – get creative, make some substitutes - you can’t go wrong.
  • Nutrition panel is an estimate only.

Nutrition

Calories: 24kcalCarbohydrates: 4gFat: 0.6gSodium: 79mgFiber: 0.5gSugar: 3gVitamin C: 33mgCalcium: 7mgIron: 0.3mg
Keyword Thai Green Curry Paste
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