Thai Green Curry Paste

This can be made ahead of time and stored for all your Thai dishes. It makes use of all the authentic Thai trimmings - lemongrass, coriander seeds, green chillies, galangal, kaffir lime leaves, coconut milk. The main difference between red and green curry paste is its color - which is obvious, and the fact that red curry uses Thai red chillies and green curry uses green chillies. The rest of the ingredients are more or less the same.


1-3 green chillies - adjust according to taste
2 cloves garlic
1 stalk lemongrass, sliced finely
1 cup fresh coriander - you can use both leaves and stems
2-3 kaffir lime leaves
1 thumb-size piece galangal or ginger
2 shallot / 1 small onion
1/2 tblsp ground coriander
2 tsp jeera/Cumin seeds
3 tblsp soy sauce
1 tsp brown sugar (optional)
1 1/2 tsp dark soy sauce
coconut milk - enough to keep the blades going

Makes 1/2 cup or 8 tblsp


1. Chop the chillies, garlic, lemongrass, coriander, lime leaves, galangal/ginger and shallot/onion.

2. Place all ingredients in a food processor and grind to a paste.

3. Store in an air tight container in refrigerator for upto 2 weeks.

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