Puttin’ Up with Rose

Puttin’ Up with Rose: Thai Green Curry Paste

Thai Green Curry Paste

Thai Green Curry Paste

The title of this post came to mind this morning while I was making a batch of White Fig & Balsamic Preserves. Before modern refrigeration was widely available, families would “put up” whatever they were harvesting. Preserving food back then meant either canning fruits and vegetables in jars or salting meat. Today, freezing food is also considered a form of food preservation. Since most of the food I make can be frozen without compromising quality, I decided to create a section of the blog called “Puttin’ Up with Rose”. I’ve been making my own no-salt-added Thai curry pastes for a few months. With the Red Curry and Massaman Curry Pastes already in a deep freeze,this Green Curry Paste completes the tri-fecta. You can find the green Thai peppers, lemongrass, galangal and dried lime rind in an ethnic grocery or on-line. The galangal is expensive, but you get a lot and can freeze it in slices. I strongly recommend that you wear gloves and goggles to protect your fingers and eyes from the sting of the chili peppers. I added the nori seaweed as a substitute for fish sauce. Seriously, the Thai peppers are so darn hot you wouldn’t miss the seaweed. You can use this curry paste to make Thai curry or in my Green Thai Curry Noodle Bowl recipe that I’ll post in the near future. Thanks for “puttin’ up with me” and thanks for being Vegi-curious.

Vegicurious Thai Green Curry Paste

6 green Thai chillies (1-1/2 to 2 inches), seeds removed
1/4 cup chopped shallots
2 Tablespoons grated fresh ginger
2 garlic cloves, crushed
1/2 cup chopped cilantro, leaves and stems
1/4 cup chopped lemongrass (see notes)
1 lime, zested and juiced
2 Tbsp. ground dried lime rind (see notes)
1″ piece of galangal, chopped (3 Tablespoons ground – see notes)
1 Tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2” x 2” piece of nori seaweed (optional)

Place all of the ingredients in a food processor or high speed blender and process into a paste. Refrigerate for one week or freeze for about three months.

Notes: Lemongrass, dried lime rind and galangal can be processed in a clean coffee or spice mill. The lemongrass will look shredded. The lime rind and galangal will be “powdery”.

21 Sep 2016

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