How to make Thai Green Curry Paste - SK Khazana -

All the ingredients add their special flavour to this paste and make it absolutely tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh coriander leaves (ताज़ा हरा धनिया), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Thai

Course : Pickles, Jams and Chutneys

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For more recipes related to Thai Green Curry Paste - SK Khazana checkout Green Chutney With Peanuts, Green Chutney, Green Chutney. You can also find more Pickles, Jams and Chutneys recipes like Tenge Pajji Aam aur Karele ka Achaar Olive Pickle Pineapple Relish

Thai Green Curry Paste - SK Khazana

Thai Green Curry Paste - SK Khazana Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 6-10 minutes

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Green Curry Paste - SK Khazana Recipe

  • Fresh coriander leaves 1 small bunches

  • Coriander seeds 2 tablespoons

  • Cumin seeds 1 tablespoon

  • White peppercorns 1 tablespoon

  • Fresh coriander roots 10-12

  • Green chillies 4-5

  • Shallots 10-12

  • Galangal roughly chopped 1 inches

  • Lemongrass stalk 2 inches

  • Garlic cloves 8-10

  • Kaffir lime leaves 6-8

  • Fresh turmeric roughly chopped 1 inches

  • Kaffir lime 1

Method

Step 1

Put coriander leaves, coriander seeds, cumin seeds, peppercorns, coriander roots, green chillies, shallots, galangal, lemongrass, garlic, kaffir lime leaves and turmeric in a grinder jar. Grate in zest of kaffir lime and add sufficient water and blend to a smooth paste.

Step 2

Use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.