Before I made this, the last time I used a mortar and pestle was in chemistry class. I felt oddly alchemic (is that even a word?) while making this curry paste, continually turning and grinding – this is a process that is slow, repetitive, meditative even. I found it surprisingly therapeutic – though I guess I shouldn’t be surprised, as I find most activities in the kitchen relaxing (well, except dishes – dishes are evil). I sat at my dining table (since I have like 0 counter-space), opened the window, and felt the breezes of the next Spring storm against my face, enjoying the last few bits of sunshine before the rain clouds rolled back in. Oh and the aromas wafting up from the blending of all of the flavors was incredible! Ground coriander seeds have a bright fresh, almost even lemony scent – add in some lemongrass, cilantro leaves, a little basil, and one ends up with bright fresh green flavors whose aromas fill the entire room.
The key to using a mortar & pestle is taking your time, and actually not using that much force. I ground up salt/spices first before gradually adding in the wetter ingredients like onions, garlic, and the herbs – I think the salt/spices helped to act as an abrasive which aided me greatly when working with the other ingredients. Oh and it’s also useful to mince everything up as finely as you can first – it’s a lot of chopping, but well worth it. How did this compare to the jarred stuff? It was more fresh, more vibrant, more full of flavor, and made for one heck of a curry sauce 
Jenn Cuisine
Ingredients:
1 tbs. sea salt
1 tsp. coriander seeds
1 tsp. cumin
2 stalks lemongrass, minced
2 thai red chiles, minced (alter depending on your heat tolerance)
2 kaffir lime leaves, minced
2 cloves garlic, minced
2 shallots or 1/2 small red onion, minced
handful cilantro, minced
handful thai basil, minced
juice of one lime
2 tbs. vegetable oil
Directions:
1. With a medium sized mortar & pestle (one that holds at least a cup) grind salt, coriander, and cumin until a fine powder.
2. Add in a little at at time (about a tbsp. amount) other ingredients, successively. First add in some lemongrass, then more lemongrass, once that is worked in, add in chopped chiles, etc. until you work your way down the list. It will take a while. Pop in your favorite movie to watch while you do this, or have your husband entertain you with silly songs and choreography.
3. When all ingredients are combined and you have a somewhat smooth texture, mix in the lime juice and oil and use as directed in your favorite recipes.
Also submitted to – Slightly Indulgent Tuesday
{ 58 comments… read them below or add one }
Hi, I agree with you comparing this recipe to jarred stuff. This is more fresh. I will definitely try this recipe. Thank you for sharing.
Yes, some things are definitely worth making from scratch, this is one of them! I hope you like it!
Hi, I agree with you comparing this recipe to jarred stuff. This is more fresh. I will definitely try this recipe. Thank you for sharing.
Yes, some things are definitely worth making from scratch, this is one of them! I hope you like it!
That looks wonderful. I used to make green curry paste but have not done for ages, and yes it is wonderfully fresh!
Thanks! I’m curious how you made yours – truth be told I just kinda put ingredients in that felt right…I’m curious how this compares to a more authentic version…
That looks wonderful. I used to make green curry paste but have not done for ages, and yes it is wonderfully fresh!
Thanks! I’m curious how you made yours – truth be told I just kinda put ingredients in that felt right…I’m curious how this compares to a more authentic version…
I make my own red curry and curry powder, but I’ve never tried making green curry paste. I’m sure it tastes amazing!
Thanks! A red one is next on my list!
I make my own red curry and curry powder, but I’ve never tried making green curry paste. I’m sure it tastes amazing!
Thanks! A red one is next on my list!
I love to make my own curry in a mortar. I bet it tasted wonderful!
Cheers,
Rosa
It did! I think I will be using a mortar & pestle much more now too
I love to make my own curry in a mortar. I bet it tasted wonderful!
Cheers,
Rosa
It did! I think I will be using a mortar & pestle much more now too
A great recipe. I confess I do not own a mortar and pestle. I know it isn’t the same, but I would use my food processor which I also use to make pesto with.In your opinion, do I lose a lot in taste by being too high tech?
I don’t think you would lose flavor by using a food processor – however it may be hard to get the exact same texture of a completely smooth paste – I know my food processor cannot completely grind spices (you could always buy ground ones, but they typically are less “potent”) for example…the pic above is a little deceiving because it’s a “half-way done” pic – a bowl of green blob didn’t look that photogenic, however when done it really was a smooth paste.
A great recipe. I confess I do not own a mortar and pestle. I know it isn’t the same, but I would use my food processor which I also use to make pesto with.In your opinion, do I lose a lot in taste by being too high tech?
I don’t think you would lose flavor by using a food processor – however it may be hard to get the exact same texture of a completely smooth paste – I know my food processor cannot completely grind spices (you could always buy ground ones, but they typically are less “potent”) for example…the pic above is a little deceiving because it’s a “half-way done” pic – a bowl of green blob didn’t look that photogenic, however when done it really was a smooth paste.
oooohh thank you for sharing the recipe!
Your welcome!
oooohh thank you for sharing the recipe!
Your welcome!
I once made green curry like this, I went to a cooking class in Chang Mai Thailand. The food was out of this world. One of the best culinary experiences in my life.
Oh wow, what an experience that must’ve been!
I once made green curry like this, I went to a cooking class in Chang Mai Thailand. The food was out of this world. One of the best culinary experiences in my life.
Oh wow, what an experience that must’ve been!
To make your own green curry paste sounds way much better than buying store bought. I have to try your recipe!
Thanks – I hope you like it!!
To make your own green curry paste sounds way much better than buying store bought. I have to try your recipe!
Thanks – I hope you like it!!
First congrats on the top 9, your picture looks amazing.make the paste from scratch was genius. Definitely taking my M&P out of the cupboard.
Thanks so much!
First congrats on the top 9, your picture looks amazing.make the paste from scratch was genius. Definitely taking my M&P out of the cupboard.
Thanks so much!
Hi Jen. I must say this is very impressive! I’m Thai but I don’t even know how to make a curry paste from scratch, shame on me! I even wondered more how many Thai restaurants out there actually make their own paste. Impressive!
Thank you so much! Hmmm I wonder as well now that you mention it….
Hi Jen. I must say this is very impressive! I’m Thai but I don’t even know how to make a curry paste from scratch, shame on me! I even wondered more how many Thai restaurants out there actually make their own paste. Impressive!
Thank you so much! Hmmm I wonder as well now that you mention it….
Wow! I didn’t know about making curry paste. Thank you for the post. In Japan, we have a similar tool. You inspire to find it and use it from somewhere in my kitchen.
Truth me told I didn’t either until I just decided I should try it
What do you make in Japanese cuisine that uses a similar tool? I’m all about using my mortar and pestle now and would like to try out some other new things as well!
Wow! I didn’t know about making curry paste. Thank you for the post. In Japan, we have a similar tool. You inspire to find it and use it from somewhere in my kitchen.
Truth me told I didn’t either until I just decided I should try it
What do you make in Japanese cuisine that uses a similar tool? I’m all about using my mortar and pestle now and would like to try out some other new things as well!
Oh I would never know how to make this – looks great!
Thanks! Yes it was surprisingly easy – just took a bit of time is all!
Oh I would never know how to make this – looks great!
Thanks! Yes it was surprisingly easy – just took a bit of time is all!
Makes me wish I had a bigger mortar & pestle! Agree using one feels somewhat meditative…I’ve been muddling many mint leaves of late.
I’d love to try this!
Oooh mint leaves! I see some mojitos in my future now…
Makes me wish I had a bigger mortar & pestle! Agree using one feels somewhat meditative…I’ve been muddling many mint leaves of late.
I’d love to try this!
Oooh mint leaves! I see some mojitos in my future now…
Making your own Thai curry pastes is always the best!
Thanks Kevin! I don’t think I’ll ever tire of lemongrass or kaffir lime leaves, ever. If I could incorporate them into a dish every day I’d be a very happy person.
Making your own Thai curry pastes is always the best!
Thanks Kevin! I don’t think I’ll ever tire of lemongrass or kaffir lime leaves, ever. If I could incorporate them into a dish every day I’d be a very happy person.
Love curry, sounds great
Love curry, sounds great