Green Curry Paste

Green Curry Paste

Nothing compares to a homemade curry paste: I promise it’s worth the hassle!
This recipe is for 5 or 6 curries. The amounts are based around a bunch of coriander with roots, to minimize waste, it can be frozen and it lasts for about 5 months in the freezer.
For now it based on volume of the ingredients finally chopped, but soon it will be updated with exact quantities.

Green Curry Paste

Thai Green Curry Paste

Nothing compares to a homemade curry paste!
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Thai
Servings 10
Calories 20 kcal


  • 6 tbsp Birds Eye Chillies de-seeded (about 120gr whole)
  • 2 tbsp Galagan
  • 4 tbsp Lemongrass
  • 1 tbsp Kaffir Lime Zest (about half a lime)
  • 6 tbsp Asian Shallots (about 240 grams unpeeled)
  • 4 tbsp Garlic
  • 2 tsp Shrimp Paste
  • 2 tsp Tumeric
  • ¼ tsp Ground White Pepper
  • 1 tsp Ground Coriander Seeds
  • ½ tsp Cumin Seeds


  • Chop all the ingredients
  • Put them in a blender (blender works much better than food processors, but still it’n not an easy job)
Keyword Curry Paste

Note to self: “Never ever use the same blender to make JLube”

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