Green Curry Paste

Store opened paste in an airtight container in the refrigerator. For longer storage, freeze in an ice cube tray for easy portioning.

To bloom the flavors, sauté the curry paste in a little oil over medium heat for 1-2 minutes until fragrant before adding other ingredients.

Adjust the amount of paste to control the heat level of your dish.

Green curry paste pairs well with coconut milk, chicken, seafood, tofu, and a variety of vegetables like bamboo shoots, bell peppers, and Thai basil.

Coconut milk

Chicken or other proteins (shrimp, tofu)

Bamboo shoots

Thai basil

Lime leaves

Fish sauce

Palm sugar

Not frying the paste: Skipping the step of 'blooming' the paste in oil can result in a raw, less flavorful curry.

Adding too much at once: It's easier to add more paste than to reduce the spice and flavor if you add too much initially.