Homemade Thai Green Curry Paste
, 35 min, Makes 1 cup / 230 g
A vibrant, fragrant vegan Thai curry paste made with fresh green chiles, lemongrass, galangal, and lime leaves, blended smooth with umami from white miso and dried shiitake.
| prepToast coriander seeds, cumin seeds, and white peppercorns in a dry pan over medium heat, 2–3 min, until fragrant; let cool slightly, then grind to powder in a spice grinder or mortar & pestle (or use pre-ground spices). | |||
| prepPeel lemongrass: trim bottom nub and top green stalks, remove papery outer layers until you reach tender white core, then finely chop or slice. | |||
| prepSlice galangal thinly (remove any hard knobs). | |||
| prepGrate dried shiitake mushroom using a microplane or spice grinder until powdered. | |||
| 1 tsp coriander seeds, toasted & ground | Blend on low, using tamper to push down | Gradually increase speed to high, scrape down with spatula | Blend until smooth like pureed avocado, 10–15 min |
| 1 tsp cumin seeds, toasted & ground | |||
| White peppercorns, toasted & ground | |||
| 85 g lemongrass (tender white parts), finely chopped | |||
| 30 g galangal, thinly sliced | |||
| 3 fresh lime leaves (or zest of 1/2 medium lime) | |||
| 10 g cilantro stems, roughly chopped | |||
| 4 cloves garlic, peeled | |||
| 55 g shallots, peeled & roughly chopped | |||
| 4–6 green bird's eye chile peppers (or 2–3 jalapeños for mild heat; see notes) | |||
| 1 tsp salt | |||
| 30 g white miso paste | |||
| 1 dried shiitake mushroom, grated to powder | |||
| 45 ml neutral oil | |||
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