Green Thai Curry Paste


Green Thai Curry Paste

It is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety.
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Thai
Servings 3 people


  • 4-6 medium green chilies, roughly chopped
  • 2 onions roughly chopped
  • 2” piece fresh ginger, peeled and grated
  • 2 garlic cloves, crushed
  • Small bunch of fresh coriander, stalks and roots attached
  • 2 lemongrass stalks, chopped
  • 8 kaffir lime leaves, torn into pieces if unavailable, use the grated zest of 1 extra lime
  • 1” piece galangal, peeled and chopped or 1 tbsp galangal powder
  • 1 tbsp coriander seeds, crushed
  • 1 tsp ground cumin
  • 1 tsp black peppercorns, crushed
  • 2 tsp Thai fish sauce or light soy sauce
  • 3 tbsp olive oil


  • Wash the coriander leaves and lemon grass stalks well.
  • In a pan dry roast the whole jeera, dhania and black peppercorns for 2-3 minutes.
  • Place all of the ingredients in a food processor/mixer and grind to a fine paste.
  • Use straight away or store in a jar in the fridge for up to 3 weeks.
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