Thai Green Curry Paste

Thai Green Curry Paste


3 people made this

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.


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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