I am totally obsessed with curry! The flavor, the aroma, the versatility – I’m hooked.
Since I figured out a DIY curry powder, I figured it was due time I made my own curry paste. Yes, a real jedi-level move. Be impressed.
Friends, I have to say I don’t know what took me so long to try this recipe, because homemade is sooooo much better than store-bought. And it’s easy. Let’s do this!
This recipe requires just 10 minutes to make and 1 food processor or blender.
Just throw all the ingredients in and blend – that’s it! And it makes the most insanely gorgeous green curry paste that tastes incredible.
The base of the paste is green chilies, ginger (or galangal), onion, garlic, and green bell pepper. Flavor comes from a mixture of spices you likely have on hand, lemon juice, and lime zest. If you’re missing a spice or two, don’t be discouraged! As long as you have most of the ingredients, it should turn out well for you.
The other benefit of making your own is you can leave things out if they don’t appeal to you, such as less chilies for a milder curry or more ginger for extra gingery curries!
I hope you all LOVE this recipe! It’s:
Easy to make
& SO delicious
This is the perfect sauce for adding to curries, sauces, scrambles, salad dressings (recipe to come!), and more. It’s also delicious when added to vegetables before roasting or thrown into soups and stews for deeper flavor.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 1/2 tsp whole coriander seed (or powder)
- 1 tsp whole cumin seed (or powder)
- 1/2 tsp whole black peppercorns (or ground pepper)
- 3 small green chilies (I used serrano), stems + most seeds removed
- 1 green bell pepper, stems and seeds removed, chopped
- 5 cloves garlic, peeled (15 g or 2.5 Tbsp)
- 2 stalks lemongrass, tips trimmed, halved, + chopped
- 1 heaping Tbsp (3 g) fresh sliced ginger or galangal (or 1 tsp ground ginger)
- 6 green onions, sliced, or 1/2 cup diced shallot
- 1 Tbsp (3 g) fresh turmeric or 1 tsp ground turmeric
- 1/2 tsp sea salt, plus more to taste
- 3 Tbsp (45 ml) lemon juice
- 1 lime, zested and juiced (~45 ml juice)
- 2-3 Tbsp (30-45 ml) avocado or grape seed oil (or sub water if low fat)
- 1 Tbsp (15 ml) maple syrup or coconut sugar (to balance heat)
- If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.
- Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
- To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, green onions (or shallot), coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest + juice, oil / water, and maple syrup (or other sweetener). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It's fine.
- Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
- Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
- This curry paste is ideal for curries, soups, sauces, salad dressings, and more!