Making green curry paste from scratch is fun, and surprisingly easy. Homemade green curry paste is tastier and more beautiful than any jarred product you can buy from the supermarket. This recipe yields about 2.5 cups of green curry paste, so freeze the extra green curry paste in ice cube molds, and then use one cube for serving 2-3 people.
This green curry recipe features shrimp and baby bok choy, but please feel free to get creative and substitute and combination of protein and vegetables you want.
This recipe is meant to be accessible and easy to make on weeknights, so some traditional Thai ingredients are omitted because they might be hard to find for many home cooks (shrimp paste, galangal, cilantro root). Instead, I have substituted fish sauce, fresh ginger, and cilantro leaves.
The recipe below doesn't include rice as an ingredient, but I do recommend serving this curry over warm rice. —Josh Cohen