Name: Vegan Thai Green Curry Paste
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Cuisine: thai
Ingredients: 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp whole white peppercorns (substitute: whole peppercorns); 0.25 cup fresh cilantro; 4 null fresh green chilies (seeds removed); 5 null garlic cloves; 3 null stalks of lemongrass; 2 null medium shallots (roughly chopped); 1 null lime (zested, juiced; traditionally kaffir lime is used, can substitute with kaffir lime); 2 tbsp fresh galangal (grated (also known as Thai ginger); substitute: grated fresh ginger); 2 tbsp reduced-sodium soy sauce (substitute: tamari); 2 tsp ground turmeric; 0.5 tsp salt

Instructions

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1

In a small pan over medium-high heat, toast the coriander seeds (1 tbsp), cumin seeds (1 tsp), and whole white peppercorns (1 tsp) for 4-5 minutes, stirring continuously, until darkened and fragrant. Add the toasted spices to a grinder, or mortar and pestle, and crush them into a powder.
2

In a food processor, combine all the ingredients including the crushed spices, fresh cilantro (0.25 cup), green chilies (4 fresh), cloves (5 garlic), of lemongrass (3 stalks), lime (1), fresh galangal (2 tbsp), reduced-sodium soy sauce (2 tbsp), ground turmeric (2 tsp), and salt (0.5 tsp). Blend until a smooth paste forms. Enjoy in your favorite curry, or try it in our Coconut Thai Green Curry Noodle Soup recipe, for example!