Green curry paste is from Thailand and is used to make a sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.
The traditional curry pastes available in food stores or East Indian and Asian markets are red (the most common), green (verde), and yellow paste.
You can purchase this paste at many well-stocked grocery stores. Popular brands include Thai Kitchen and Mae Ploy. Either or both of these brands can also be found at Asian grocery stores. You can also purchase this product on Amazon.com: Mae Ploy Thai Green Curry Paste
Red curry paste is made from dried red chiles, while green paste is made from green chiles. Yellow curry paste, traditionally served in southern Thailand, is made with yellow or red chiles, and may also contain other ingredients such as cinnamon, citrus ingredients, nutmeg, and turmeric. The sauce for curry dishes is generally created by mixing curry paste with coconut milk, fish sauce, and palm or brown sugar, which assists in thickening and providing additional flavor to the sauce being prepared.
This is a recipe for making your own green curry paste at home. The recipe is from an old Asian Time-Life cookbook.
6 each fresh green hot chilies, 2" long
2 tablespoon minced shallots or scallions, white part only
1 tablespoon minced garlic
1 tablespoon dried lemon grass
1 tablespoon shrimp paste
1 teaspoon ground ginger
1 teaspoon caraway seed
1 teaspoon coriander seed
1 teaspoon finely grated fresh lemon peel
1 teaspoon salt
Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces.
To make red curry paste: combine the chilies, shallots (or scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend at high speed for 20 to 30 seconds. Turn off the machine, scrape down the sides of the jar and blend again until the mixture is a smooth paste. Tightly covered and refrigerated, the paste may be safely kept for a month or so.
*Note: For a hotter paste use some of the seeds from the chilies.