Want a light, fragrant and nightshade free take on Thai curry paste? This recipe is it! Use it just like storebought, as the base of your favorite curries & beyond.
SMOOSH: Add the minced shallot, grated ginger, minced lemongrass, cilantro stems & garlic and the coarse salt to a wide mouthed Mason jar or the container that came with your immersion blender. Use the immersion blender to roughly chop & mash up the aromatics until you have a rough mixture. Add the oil, fish sauce & galangal or ground ginger, then continue to blend together into a not-completely-smooth paste. Add the fresh cilantro, dried basil and lime zest, then process to combine so that the curry paste is thick but not lumpy and bright green in color. For a smoother texture, you can also make this in a smaller food processor or Vitamix.
STORE: Transfer the finished paste to an airtight, sealed container and keep in the fridge for at least 1 & up to 2 weeks. Alternatively, spoon the paste into an ice cube tray & freeze until solid. Then pop out the cubes and keep them in a freezer bag for 1 – 3 months.
USE: For the best flavor in your dishes, fry up the Thai green curry paste in a little oil until fragrant as the first step in your curry making endeavors! When blending with coconut milk for curries, I usually use 2 – 3 tbsp of the curry paste per can of coconut milk as a base.
Ground galangal has a flavor similar to ground ginger, with a little more heat and a hit of peppery spice. It’s a lovely addition to your AIP pantry if you’re missing spice & heat, but if you can’t find it, feel free to substitute ground ginger instead. The fresh ginger in the recipe brings that lovely aromatic brightness, while the ground ginger or galangal brings a more concentrated heat.
I’ve come across some ground galangal that is cut with a lot of salt, so if that’s the case with yours, omit the salt from the recipe above and then season to taste. Remember, since you’re making a concentrated flavor booster in the paste, it’s meant to be a little salty when you taste it on its own.