Curry bases & pastes· GF · DF

Thai Green Paste

Name: Thai Green Paste
Prep time: 25 min
Total time: 25 min
Cuisine: Thai
Ingredients: 6g coriander seeds; 3g cumin seeds; 2g white peppercorns; 20g green bird's eye chillies; 40g milder long green chillies; 4 stems (60g) lemongrass, tender part, sliced; 30g galangal, sliced; 30g coriander roots or stalks; 2 (or 4 makrut) limes, finely grated zest; 6 (90g) shallots; 8 cloves (40g) garlic; 15g Thai basil leaves; 10g shrimp paste; 3g salt

A fresh, fragrant paste made the traditional way: toasted spices, coriander root, lemongrass, galangal, makrut lime zest and green chillies.

makes 12 cubes, about 35p each

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BatchJoy

batchjoy.com/sauces/thai-green-paste/

Illustration of a bowl of Thai Green Paste

Time: 25 min25 min prep
Makes: 12 cubes
Cost per cubePer cube: 35p
Calories per cubeCalories: 22 kcal
A serving: 2 cubes
Spice: 3 of 5

You’ll need

Batch size

cubes

6gcoriander seeds
3gcumin seeds
2gwhite peppercorns
20ggreen bird's eye chillies
40gmilder long green chillies
4 stems (60g)lemongrass, tender part, sliced
30ggalangal, sliced
30gcoriander roots or stalks
2 (or 4 makrut)limes, finely grated zest
6 (90g)shallots
8 cloves (40g)garlic
15gThai basil leaves
10gshrimp paste
3gsalt

Allergens: Crustaceans. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Thai green curry for one: fry 2 cubes in coconut cream, add 200ml coconut milk, fish sauce and a pinch of sugar · 2 cubes; Green curry noodle soup · 2 cubes; Marinade for grilled fish · 1 cube

Method

Step 1: Toast the coriander seeds, cumin and peppercorns in a dry pan for 2 minutes until fragrant, then grind finely.
Step 2: Blitz the toughest ingredients first: lemongrass, galangal, coriander roots, lime zest and salt, until finely chopped.
Step 3: Add the shallots, garlic and chillies and blitz again, scraping down often. Add 2 to 3 tbsp water only if it won't turn.
Step 4: Add the basil, ground spices and shrimp paste and blitz to a smooth, thick paste.
Step 5: Spoon into 30ml trays, press clingfilm onto the surface and freeze. The paste is cooked in the curry, not before.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	22	0.9g	4.6g	0.2g	0.7g	0.5g
Per 2 cubes	44	1.8g	9.2g	0.4g	1.4g	1g

Cook’s notes

Fry straight from frozen in a little oil until fragrant.
The paste has no sugar, lime juice or fish sauce; season the curry itself with those.
Use 1 tsp white miso instead of shrimp paste for a vegan paste. Deseed the bird's eye chillies for a milder 2.

Use it for

Thai green curry for one: fry 2 cubes in coconut cream, add 200ml coconut milk, fish sauce and a pinch of sugar · 2 cubes
Green curry noodle soup · 2 cubes
Marinade for grilled fish · 1 cube

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 6 months.
Use from frozen: Fry straight from frozen in a little oil until fragrant. Never refreeze thawed cubes.
A portion: 2 cubes is a serving: about 44 kcal.

Thai Green Paste questions

Can I use ginger instead of galangal?

Ginger works, though it's hotter and lacks galangal's piney, citrus note. Many Asian grocers sell frozen galangal, which is the better swap.

Can I use ordinary basil instead of Thai basil?

Ordinary basil works but lacks the aniseed flavour of Thai basil. A few coriander leaves alongside it help keep the paste fresh-tasting.

Can I make it with a pestle and mortar?

That's the traditional way, and it gives a very fragrant paste. Pound the toughest ingredients first, a little at a time, and expect it to take a while.