Name: Homemade Thai Green Curry Paste
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 1 servings
Cuisine: thai
Ingredients: 1 tbsp coriander (Note 1); 0.5 tbsp cumin seeds; 1 tsp white peppercorns (or 0.5 tsp ground white pepper); 4 null bird's eye green chile peppers ((AKA Thai chile peppers), stems removed); 1 null jalapeño peppers (membranes removed and stems removed); 4 null lemongrass stalks ((about 15g minced lemongrass (Note 3)); 1.5 inch galangal piece ((4 cm) (about 15g sliced) (Note 4)); 2 null medium shallots (peeled); 8 null garlic cloves (peeled); 2 tbsp chopped cilantro roots or stems ((Note 5)); 4 null fresh makrut lime leaves (folded in half and middle rib removed (optional, Note 6)); 20 null thai basil leaves ((optional)); 1.5 tsp kosher salt ((or 0.75 to 1 tsp sea salt), more to taste); 1 tsp white miso paste ((AKA shiro miso)); 1 null dried shiitake mushroom (grated with a microplane (for extra umami; omit if needed)); 2 tbsp neutral-flavored oil ((Note 7))

Instructions

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1

Toast the spices: Heat a small or medium frying pan over medium heat. Add the coriander seeds (1 tbsp), cumin seeds (0.5 tbsp), and white peppercorns (1 tsp) and toast until fragrant. Transfer to a bowl to cool. Prep chiles, aromatics, and herbs.
2

For smoothest texture, grind the cooled whole spices using an electric spice grinder or mortar and pestle.
3

For lemongrass, slice off tough top green stalks, bottom nub, and papery outer layers until you reach the tender inner white core. Smash lemongrass to release aroma. For stand blender, chop; for immersion blender/mortar & pestle, mince or grate.
4

For galangal, cut off hard knobs with a sharp knife; no need to peel. For stand blender, slice or chop; for immersion blender/mortar & pestle, slice very thinly.
5

Blend the curry paste using either method below. Taste a tiny amount for spiciness. Add more [kosher salt] as needed; it should taste salty.
6

High-Powered Stand Blender Instructions: Ensure your blender has a small capacity (32 oz / 1L or smaller). If your container is 48 oz, double ingredients; if 64 oz (2L) or larger, triple. Prep lemongrass and galangal as above. Grate the shiitake mushroom (1 dried). Keep other herbs and aromatics whole.
7

First, add neutral-flavored oil (2 tbsp) to the blender to coat the blades. Then add the remaining ingredients: 12 bird's eye green chile peppers (4 to), 2 jalapeño peppers (1 to), ground spices, [lemongrass stalks], galangal piece (1.5 inch), shallots (2 medium), cloves (8 garlic), chopped cilantro roots or stems (2 tbsp), makrut lime leaves (4 fresh), basil leaves (20 thai), kosher salt (1.5 tsp), white miso paste (1 tsp), and grated shiitake mushroom (1 dried).
8

Start blending on low, using the tamper to push everything down (lid must be on). Stop and scrape down with a silicone spatula a few times. Gradually increase speed to high, moving the tamper constantly. Blend until smooth, like pureed avocado. Avoid placing your face directly over the paste due to spiciness.
9

Immersion Blender Instructions: Prep lemongrass and galangal. Grate the shiitake mushroom (1 dried). Finely chop the 12 bird's eye green chile peppers (4 to), galangal piece (1.5 inch), shallots (2 medium), cloves (8 garlic), chopped cilantro roots or stems (2 tbsp), and makrut lime leaves (4 fresh). Tear the basil leaves (20 thai).
10

Add all chopped ingredients to a wide-mouth mason jar or similar jar large enough for your immersion blender. Add the toasted, ground spices, kosher salt (1.5 tsp), and white miso paste (1 tsp).
11

Pour neutral-flavored oil (2 tbsp) on top. Place the immersion blender to the bottom. Lift, scrape ingredients together with a spatula, and repeat until smooth. This will take several rounds and minutes. Avoid placing your face directly over the paste due to spiciness.