Homemade Thai Green Curry Paste

35 minMakes 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.

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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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