Homemade Green Curry Paste Recipe

Craft your own aromatic and flavorful green curry paste at home with this easy-to-follow recipe. Roasted coriander and cumin seeds, along with an array of herbs and spices, come together to create a vibrant paste that’s perfect for adding depth to your Thai-inspired dishes. Whether you prefer the traditional mortar-and-pestle method or opt for the convenience of a blender, this versatile paste promises authentic flavour without any compromise. Serve it with coconut milk for a creamy sauce, paired with white rice and vegetables for a wholesome meal. Plus, freeze any extra for future culinary adventures!

Green curry paste

Recipe by Marlou

Servings

8

servings

Prep time

50

minutes

Cooking time

15

minutes

Ingredients

• 4 tsp roasted coriander seeds

• 1 tsp roasted cumin seeds

• 1 tsp black pepper corns

• 2 tsp salt

• 3 cloves garlic (chopped)

• 4 tsp chopped galangal

• ½ tsp turmeric

• 2 tsp chopped kaffir lime leaf

• 8 tbsp chopped lemongrass

• 2 shallot (chopped)

• 2 tsp chopped fresh coriander

• 15 g Thai basil

• 7 – 10 small green chilies

Directions

• Heat a pan and toast the coriander seeds and cumin seeds until browned.
• Transfer the toasted seeds to a mortar along with salt and peppercorns. Grind them into a fine powder using a pestle.
• Add the remaining ingredients to the mortar and pound until the mixture becomes smooth and consistent, ensuring there are no chunks.
• Alternatively, if using a blender or food processor, combine coriander seeds, cumin seeds, black peppercorns, and salt. Blend into a powder.
• Add the rest of the ingredients along with 2 tablespoons of water to the blender or food processor.
• Blend the mixture for 3-5 minutes until smooth.

Notes

• Add coconut milk for the sauce. Serve with white rice and vegetables.
• Freeze your extra curry paste.