自製泰式青咖喱醬 Homemade Thai Green Curry Paste
自家製泰式青咖喱醬，帶著家鄉味的清新辛香，香草層次豐富，簡單易做，適合多款經典泰菜。Fresh, aromatic homemade Thai green curry paste inspired by my hometown. Easy to make, full of herbs, and perfect for classic Thai dishes.
Equipment
- 1 Mortar & Pestle or Food Processor
Ingredients
Group A – Fresh Herbs 新鮮香料
- 青辣椒 4條 / 4 green chilies
- 指天椒 1–2條（可省略）/ 1–2 bird’s eye chilies optional
- 南薑 1小塊 / 1 small piece galangal
- 甲差薑 2條 / 2 pieces fingerroot
- 泰國厚皮青檸（只取綠色皮）適量 / Kaffir lime zest as needed
- 蒜頭 30克 / 30g garlic cloves
- 乾蔥頭 30克 / 30g shallots
- 香茅 2條（拍鬆，只取根部）/ 2 stalks lemongrass use root part, lightly crushed
- 芫荽根 2條 / 2 coriander roots
Group B – Spice Mix 乾料香料
- 黑胡椒粒 1湯匙 / 1 tablespoon black peppercorns
- 白胡椒粒 1湯匙 / 1 tablespoon white peppercorns
- 芫荽籽 1湯匙 / 1 tablespoon coriander seeds
Group C – Seasoning 調味料
- 鹽 1茶匙 / 1 teaspoon salt
- 泰國蝦膏 1湯匙 / 1 tablespoon Thai shrimp paste
Instructions
Instructions | 做法
- 將 Group B – Spice Mix (乾料香料) 用白鑊炒香（芫荽籽、黑胡椒粒、白胡椒粒），放涼備用。
- 將 Group A – Fresh Herbs (新鮮香料) 切成小塊，方便搗碎或攪拌。
- 將 Group A 和 Group B 一同搗碎或用攪拌機打成醬。
- 加入 Group C – Seasoning (調味料) 的鹽及蝦膏，混合均勻即成。
- Toast Group B spices (coriander seeds, black & white peppercorns) in a dry pan until fragrant. Let cool.
- Chop Group A ingredients into small pieces for easy pounding or blending.
- Pound or blend Group A and B together into a paste.
- Add Group C ingredients (salt and shrimp paste). Mix well to combine.
Notes
Yves Tips～
- 如食材太乾難搗碎，可少量加水幫助搗動。
- 怕辣者可省略指天椒，或把青辣椒去籽。
- 新鮮青咖喱醬最好即做即用。
- 如想保存更久，可將咖喱醬炒至乾身並加入油慢炒封存，放入玻璃瓶冷藏約兩週或冷凍最多三個月。
- If the paste is too dry, add a splash of water to help pound.
- Skip the bird’s eye chili or deseed green chilies for less heat.
- Use fresh green curry paste immediately for best flavor.
- For longer storage, dry fry the paste, stir in oil, and store in a glass jar. Keep in the fridge up to 2 weeks or freeze up to 3 months.