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Easy Green Curry Paste

Elevate your meals with this vibrant and versatile Easy Green Curry Paste, perfect for transforming everyday dishes!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 cup Fresh basil chopped
  • 1 cup Fresh cilantro chopped
  • 1 stalk Lemongrass thinly sliced (or 3 tablespoons lemongrass paste)
  • 2 Jalapeños seeded and chopped
  • 1 Shallot medium, chopped
  • 5 cloves Garlic minced
  • 1 tablespoon Fresh ginger grated
  • ½ teaspoon Ground cumin
  • ½ teaspoon Ground coriander
  • 1 tablespoon Coconut aminos (or low-sodium soy sauce)
  • 1 Lime zest of 1 lime
  • 2 teaspoons Fresh lime juice
  • 4 to 6 tablespoons Coconut milk full-fat canned

Instructions

  • Start by washing and chopping all your fresh herbs and vegetables, including the basil, cilantro, jalapeños, shallot, garlic, and ginger. Make sure everything is finely chopped for easier blending.
  • In the bowl of your food processor, combine the chopped basil, cilantro, lemongrass, jalapeños, shallot, garlic, and ginger.
  • Add the ground cumin and ground coriander to the mixture to enhance the flavor profile of your paste.
  • Pour in the coconut aminos (or soy sauce), lime zest, and lime juice for a tangy and savory element.
  • With the lid on, pulse the food processor until all the ingredients are well-combined and form a smooth paste. Scrape down the sides a couple of times to ensure incorporation.
  • Add 4 to 6 tablespoons of full-fat canned coconut milk to the mixture and blend again until you reach your desired consistency.

Equipment

  • Food Processor
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board

Notes

  • Store leftover paste in an airtight container in the refrigerator for up to one week.
  • Freeze in ice cube trays for longer storage; keep for up to three months.
  • Taste and adjust flavors as needed before using.