Thai Curry Paste
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Thai Curry Paste
It is very hard to find kosher curry paste, so it is time to make your own. It is not hard and stays well. Use to make any green curry recipe.
Times
- Prep Time : 10 min
- Ready Time : 10 min
Servings
1 cup
Ingredients
- 15 fresh green chlies – small ones
- 3 tablespoons chopped shallots or onions
- 2 cloves garlic
- 2 tablespoon grated ginger (I like to freeze mine before grating)
- ½ tablespoon lemon grass, chopped
- 1 teaspoon peanut butter
- 1 teaspoon salt
- ½ teaspoon kaffir lime leave crumbled or lime zest
- ½ cup thai basil and/or cilantro
Directions
Puree all in a blender and then use to make a curry.
About Tamar Genger MA, RD
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9 Responses to Thai Curry Paste
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Pareve , Sauce & Dressing , Asian, Thai , Vegan, Vegetarian ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Whole Foods has kosher curry pastes, but my bigger problem is kosher coconut milk! Any ideas, other than making your own? I’m personally OK with the Jay stamp (Jain “kosher”) on my coconut milk (Chokoh has a Jain veg stamp).
Wow, they do! That is amazing I will have to take a look and see how it compares. Coconut milk I find pretty easily with an OU, there are at least two brands, Roland is one that you can even buy a case of on Amazon.
Wow, that is awesome, I will have to try it and see how it compares. Coconut milk I find pretty easily here, Roland has it with an OU, and there is at least one other brand.
I just went to Whole Foods and kosher curry paste was no where to be found. Kosher coconut milk is readily avail at kosher supermarkets. Itching to make a Thai “crab” soup and looking for red curry paste…to no avail because hey, it has shrimp in it! Oh well.
You can totally adapt this recipe with the red chilis to make red curry paste. It lasts forever and you can just make a big batch.
There is no ginger in Thai green curry. It is galangal and cannot be substituted due to the different flavor and also medicinal substance. Also cilantro isn’t a part of it either except the root part. Peanut butter has no place in Thai cuisine. We use crushed peanuts if we ever use them and of course NOT any where near green curry. Crushed peanuts are only use (may be a spoonful) in Panang curry paste and that’s it. The peanut sauce for satay use crushed peanuts when cooking and NOT in the paste. The zest in most Thai curry are kaffir lime zest not “lime” or kaffir lime leave.
Thanks Mira, I adapted this recipe to be made with more easily found ingredients for the masses and the peanut butter was actually recommended by the Thai cooking school that shared the recipe, but I do appreciate your suggestions. If you would like to share your version we would love to see it.
Can you please explain what the lemon grass part of the recipe? Is it 1/2 tablespoon lemon grass plus another 1/2 tablespoon chopped lemon grass? Also, how many red chillies would you use if wanting to make red curry paste?
Oh, that was a mistake, it is just 1/2 tablespoon lemongrass, chopped, it is very hard, so it is best to chop it before adding with the rest of the ingredients. I would use the same number of red chillies, it just will probably be a bit hotter.