Thai Green Curry Paste
Thai green curry paste is a fragrant, fiery blend of fresh chillies, lemongrass, ginger, garlic and makrut lime leaves. The Thermomix TM7 grinds the whole spices and chops the aromatics into a silky, authentic paste in minutes. Far fresher and more vibrant than shop-bought jars, ready to transform curries, stir-fries and marinades.
About this recipe
Thai Green Curry Paste Thermomix TM7 recipes bring the soul of a Bangkok street kitchen straight into your bowl. Made from fresh chillies, lemongrass, root ginger, garlic, makrut lime leaves and freshly ground coriander and cumin seeds, this paste delivers a fiery, citrusy depth that no supermarket jar can replicate. The all-in-one kitchen machine first grinds the whole spices to a fine powder, then chops the tough, fibrous aromatics into a silky-smooth purée in seconds, replacing ten minutes of exhausting mortar work. This recipe is ideal for weekly meal prep: spoon the paste into ice cube trays, freeze, and a quick weeknight dinner is always within reach. Whether you stir it into coconut milk for a classic curry, rub it onto tofu, or toss it through noodles, the vibrant green colour and punchy aroma will make it a permanent fixture in your fridge. Once you taste homemade, you will never go back.
Preparation tips
- For the most authentic flavour, toast the coriander and cumin seeds briefly in a dry pan before grinding; this awakens their essential oils and gives the paste a noticeably deeper, warmer aroma.
- Cut the lemongrass into short pieces and remove the tough outer layers before adding them, otherwise the paste stays stringy instead of becoming silky and evenly blended.
- Store the paste in a sterilised jar with a thin layer of vegetable oil on top; it keeps in the fridge for weeks and the oil preserves the vivid green colour and fresh chilli aroma.
Recipe variations
- Milder kid-friendly version: halve the amount of fresh chillies and remove all seeds before chopping, keeping the lemongrass and lime leaf fragrance while making the paste gentle enough for children.
- Festive red variation: replace the green chillies with dried red chillies soaked in warm water for a rich red curry paste, perfect for holiday dinner tables or a colourful Thai feast.
Why this recipe works
Achieve the ultimate authentic flavour with our homemade Thai Green Curry Paste. For those who demand perfection, the Thermomix TM7 is your essential kitchen companion. Its precision blades effortlessly blitz lemongrass, chillies, and galangal into a silky, smooth consistency that manual chopping simply cannot match. Say goodbye to gritty textures and uneven seasoning. , you will create a vibrant, aromatic base that rivals your favourite high-street restaurant. Experience the satisfaction of a flawless, professional result every single time you cook.
Thermomix TM7 Benefits
- Grinding the coriander and cumin seeds into a fragrant powder, the TM7 releases far more aroma than pre-ground spices from a jar.
- Weighing the vegetable oil directly into the mixing bowl means no messy measuring spoons and precisely balanced paste consistency.
- The Thermomix chops the fibrous lemongrass and ginger evenly in seconds, replacing laborious pounding in a mortar and pestle.
- Mixing the chillies, garlic and makrut lime leaves into a silky purée, the TM7 delivers a uniform texture without stringy bits.
- Heating gently is unnecessary here, yet steaming the aromatics first softens tough lime leaves for an even smoother paste.
Ingredients
- coriander seeds
- cumin seeds
- fresh green chillies
- fresh root ginger
- garlic cloves
- lime juice
- fresh makrut lime leaves
- fresh lemon grass
- vegetable oil