Thai Green Curry Paste

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  An essential spicy ingredient to Thai Curry cookery.



  • 1 stalk lemon-grass
  • bunch of spring onions
  • ½ tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp shrimp paste
  • 1 tsp sugar
  • ¼ tsp ground white pepper
  • 3 green chillies, de-seeded (or seeds left in if you like it very hot)
  • 3 cloves garlic
  • 1 thumb-size piece of galangal (or ginger), peeled and sliced
  • 3-4 kaffir lime leaves, stems removed
  • 1 cup fresh coriander, include both leaves and stems
  • 1 tsp dark soy sauce
  • ½ cup coconut milk (approx)
  • 2 tbsp fish sauce


  1. Put all ingredients in a food processor except the coconut milk  Whiz and gradually add the coconut milk until it is a rough paste.
  2. Best used fresh, but  if put in a sealed jar in the refrigerator, it will keep for up to  a week.

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