Thai Green Curry Paste

I’ve been searching for a good green curry paste that I can make from scratch and I’ve found it! Thank you David Thompson for making one of the best Thai food cookbooks I’ve read. I made this weekend and made a few changes, see my comments below.

Green Curry Paste

  • Servings: 4-6
  • Difficulty: medium
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  • 3 Tbsp Thai Green Chilies (I used only 1-2 chilies)
  • Large pinch salt
  • 1 Tbsp chopped galangal
  • 2 Tbsp chopped lemongrass
  • 1 Tbsp finely chopped kaffir lime zest (I used lime)
  • 1 Tbsp scraped and chopped coriander root (i used cilantro stems)
  • 1 Tsp chopped red turmeric
  • 3 Tbsp chopped red shallot
  • 2 Tbsp chopped garlic
  • 1 Tsp shrimp paste
  • 10 peppercorns
  • 1/2 Tsp coriander seeds, roasted and ground
  • 1/4 Tsp cumin seeds, roasted and ground


In a large mortar and pestle pound each ingredients together one by one until all ingredients come together until it becomes a nice paste.

Use to make Thai green curry (see my blog for recipe)


Thai Green Curry with Fish and Vegetables

I love the taste of curry especially on cold days. Nothing beats the warm heat of a spicy curry making your mouth numb. This is not a completely traditional Thai recipe but its close. I wanted the curry to be more the sauce for the fish rather than a soupy curry. I used less curry paste so that it was less spicy so my kid could enjoy it too.

This week at the Thai market they had Thai baby eggplant and because it is so rare I couldn’t pass up buying it. Thai baby eggplant look like peas but they are bitter and compliment the sweet basil green curry flavor.

I used a vegetable stock instead of any chicken stock so this is a vegetarian friendly recipe (those who eat fish).

Thai Green Curry with Fish and Vegetables

  • Servings: 4
  • Difficulty: easy
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  • 1 tablespoon of green curry paste
  • 1 tablespoon of peanut oil
  • 1 handful of Thai baby eggplant
  • Thai basil (chopped)
  • 1 zucchini (chopped)
  • 2 kaffir lime leaves (torn in half)
  • 1 handful of green beans (chopped)
  • 1 can of bamboo shoots
  • 1 can of coconut milk
  • 8 oz of vegetable stock
  • 1 tablespoon of sugar
  • 1 teaspoon of fish sauce (to taste)
  • 2 – 3 large pieces of white fish (I used wild caught cod)


  • In a large pot heat the curry paste and oil together
  • Add 1 can of coconut milk and vegetable stock bring to a boil
  • Add a large handful of chopped Thai basil, i used extra to bring more flavor
  • Add 2 kaffir lime leaves torn in half
  • Reduce heat and let simmer for 20 minutes
  • Add vegetables
  • Let cook on medium heat for 10 minutes
  • Add Fish to the top of the curry and flip over after 5-10 minutes
  • Cook fish thoroughly until no longer translucent
  • Server over rice if you want

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Nathalie’s Thai Peanut Sauce

There are many versions of this recipe that people make. I like this recipe because its easy and it makes a lot. It’s also a very “loose” recipe so if you want it more peanutty you can add more peanut butter or if you want it more spicy you can add more curry paste.  I don’t measure when I cook, so I’ve tried to give you ratio’s  but you can always add more or less depending on your taste.

Nathalie's Thai Peanut Sauce Recipe

  • Servings: 4-6
  • Difficulty: easy
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  • 1/2 can coconut milk
  • 1/4 can Thai red curry paste
  • 1 tablespoon of tamarind juice or fresh lemon (more to taste)
  • 2 teaspoons sugar or palm sugar
  • 1/2 cup chicken broth
  • 1/2 cup chunky peanut butter
  • 1 teaspoon of peanut oil
  • 1 teaspoon (or to taste) fish sauce


  • In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk, broth and bring to a boil.
  • Add peanut butter, sugar, fish sauce and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
  • If you want your peanut sauce more dense, add more peanut butter.
  • If you want a looser sauce, add a bit more chicken broth
  • Taste and make sure there is enough salt and sour taste.
  • Add more sugar if its too spicy.

Thai Coconut Milk Soup – Tom Ka Gai

It’s finally starting to get cold in California. Today was the perfect day to make one of my favorite soups. I made a quick and easy version today since I was short on time, enjoy!

Thai Coconut Milk Soup - Tom Ka Gai

  • Servings: 4-6
  • Difficulty: easy
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  • One package of organic chicken tenders cut into pieces
  • 2 cans of coconut milk
  • 1 package of Pacific organic chicken broth (I didn’t have time to make fresh, but use fresh if you can)
  • 3 Kaffir lime leaves
  • 2 stalks of lemon grass (just the bottom part)
  • 1 young ginger (galangal)
  • Handful of chopped cilantro
  • Thai chilies (optional)
  • Green onions chopped (optional)
  • 1 package of Tom Ka paste (I like a super rich flavor so I add this to my soup)
  • 2 teaspoons of chili paste (optional)
  • 1 can of straw mushrooms (you can use any mushroom)
  • 1 teaspoon of fish sauce
  • 2 fresh lemons


  • Heat pan and add coconut milk and Tom Ka Paste and let come to a boil
  • Cut up the bottom part of the lemon grass length wise
  • Cut up in slices the galangal
  • Tear or cut kaffir lime leaves in half
  • Place in broth and let simmer for 5 minutes
  • Add chicken broth and let come to a boil and reduce heat to simmer for 15 minutes
  • Remove galangal and lemongrass (you can leave some lemongrass in for a pretty look but its is inedible)
  • Add chicken and make sure its cooked through before adding anything else
  • Add mushrooms
  • Add chili paste
  • Add 1 teaspoon of fish sauce (more if you like saltier)
  • Add squeezed lemon juice to taste. (I like mine sour)
  • Add chilies if you want it spicy
  • Serve hot!

Ingredients for Thai Soup
Ingredients for Thai Soup

Sliced galangal and lemongrass
Sliced galangal and lemongrass

cooking the soup base
Cooking the soup base

I like this chicken broth
I like this chicken broth

cut up chicken
Cut up chicken

Add lemon
Add lemon

Add chili paste
Add chili paste

remove the galangal and lemongrass before adding chicken
remove the galangal and lemongrass before adding chicken

Thai Spicy Beef Salad – Nam Tok

There are a few different kinds of Spicy Beef Salad you can order in Thailand. This version is like the sister of the popular dish “Laab” which is made with ground chicken. Nam Tok is a northeastern Thai dish typically served with sticky rice and fresh vegetables. I chose to make mine without either but instead adding cucumber and tomatoes to the base.

Thai Spicy Beef Salad - Nam Tok

  • Servings: 2-3
  • Difficulty: easy
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  • 1 or 2 high quality cuts of organic beef (NY Strip or Fillet Mignon)
  • 3 tablespoons of fish sauce
  • 4 tablespoons of lime juice (less if you don’t like it as sour)
  • 1-4 fresh Thai chilis cut up
  • 1 tablespoon of roasted dried chili’s
  • 1/4 cup of cut green onions (the entire thing)
  • 1 tablespoon of toasted rice
  • 1-2 teaspoons of sugar (to taste)
  • 1/2 red onion sliced thin
  • Cucumber
  • Tomatoes
  • Lettuce (optional)
  • Cilantro and Mint (optional)


  • To make the toasted rice, you can use any asian rice. Toast the rice over medium heat in a frying pan. Move the rice around so it doesn’t burn, the rice should be brown (not black). Place in food processor until a course powder.
  • In a medium bowl combine the fish sauce, lime juice, chili’s, sugar, and onions. Set aside while you grill the beef.
  • Grill steak to how you like to eat it and let it rest for 10 minutes
  • Slice into thin pieces and mix with the dressing
  • Pour over sliced cucumbers, tomatoes and lettuce

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