Thai Green Curry Paste

Thai Green Curry Paste


12          Green Chilies

3            Shallots (sliced)

8            Cloves Garlic

2 tbsp    Galangal (sliced)

2 tbsp    Lemongrass (chopped)

1 tsp      Kaffir Lime (sliced)

2 tbsp    Coriander Stem or Coriander Root

7-8         Basil Leaves

1 tsp      White Pepper Powder

1 tbsp    Coriander Seed (roasted)

1 tsp      Cumin Seed (roasted)

1 tsp      Brown Sugar

1 tsp      Fish Sauce (optional)

Thai Green Curry Paste 2


  1. Lightly dry roast the coriander seeds and the cumin until aromatic. Remove and let it cool.
  2. In a mortar and pestle, crush the seeds until they are fine.
  3. Now, add the rest of the ingredients and pound until a smooth paste is formed.
  4. Transfer the paste into an air tight container and store in refrigerator for 2-3 weeks.

Thai Green Curry Paste 1


8 thoughts on “Thai Green Curry Paste

  1. I am bookmarking this recipe to make….I usually skip the galangal ( use ginger) but this time I am planning to buy all the ingredients. Love your Thai recipes.

    Liked by 1 person

    1. Thank you so much. Ohh yeah, i remember, ‘Thai’ being your favorite cuisine too. Go ahead and give it a try. I am sure you will like it 😉 I just love the freshness and aroma of the ingredients used in Thai food. 🙂

      Liked by 1 person

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