Thai Green Curry Paste

    30 minutes

    This a bulk recipe for green curry paste that is from central Thailand, it incorporates Indian spices of the South and the fresh herbs from the North.

    5 people made this

    Serves: 36 

    • 2 tablespoons galangal, peeled and diced
    • 2 stalks lemongrass, sliced
    • 2 tablespoons kaffir lime peel, diced
    • 2 coriander roots, peeled and diced
    • 1 tablespoon salt
    • 1 tablespoon white pepper, ground
    • 3 shallots, diced
    • 1 head garlic, diced
    • 2 tablespoons shrimp paste
    • 2 tablespoons fresh turmeric peeled and diced
    • 1 tablespoon coriander seeds, toasted until brown
    • 2 tablespoons cumin, toasted until brown
    • 180g Thai green chillies, diced
    • 80g Thai basil leaves

    Preparation:30min  ›  Ready in:30min 

    1. Pound all the ingredients incorporating them one at a time with a large mortar and pestle until the paste is smooth.
    2. Alternately, use a food processor or blender to make the paste.
    3. Use 2-3 tablespoons of the paste in your curry depending on how spicy you like it.

    Mortar and Pestle vs Food Processor

    The best flavour comes from pounding all the ingredients in a mortar and pestle. The food processor oxidizes the ingredients creating a muddy flavour. It is well worth the energy of using the pestle.

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    Reviews in English (1)


    made your green curry paste today and it turn out well. thanks. the only thing I change in your recipe is.... fried the paste in oil till fragrant for longer storage and also easy cooking when I need a fast meal.  -  18 Jul 2012  (Review from Allrecipes Southeast Asia)