Vegan Thai Green Curry Paste Recipe

5 from 12 votes

An aromatic curry paste to make delicious Thai dishes in a hurry

Prep Time10

Cook Time5

Total Time15

Course: Spice Mix

Cuisine: nut-free, Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: uses (approx)

Calories: 429kcal

¼ cup coriander seeds
2 teaspoon cumin seeds
2 teaspoon black peppercorns
2 teaspoon fennel seeds
1-inch piece ginger (sliced)
¾ cup cilantro (roughly chopped)
12 green chili peppers (like serrano. Jalapeno is fine too)
3 stalks lemon grass (chop and use lower bulbous part only -- discard the woody tops)
4 large shallots (sliced)
10 cloves garlic (chopped)
1 lime (zest and juice)
2 tablespoon tamari (or soy sauce)
2 teaspoon nutmeg
½ cup avocado oil or any neutral oil

In a small skillet, roast the cumin, coriander, fennel and peppercorns until lightly fragrant, about five minutes.
Place the dry spices in a blender or food processor along with the remaining ingredients. Process into a smooth paste.
Store the paste or any unused portion in an airtight jar in the freezer.