Green curry paste

Green curry paste

New Thai Food
1 1/2 cups
Jeremy Simons



Quantity Ingredient
1 red onion, chopped
5 garlic cloves, peeled
4 cm piece fresh galangal, peeled
2 lemongrass stems, sliced, white part only
1 teaspoon sea salt
6 coriander roots, scraped and cleaned
6 long green chillies, seeded
8 green bird’s eye chillies
2 tablespoons lesser galangal
2.5 cm piece fresh turmeric
1 tablespoon shrimp paste, roasted
1 tablespoon kaffir lime zest, grated

Spice mix

Quantity Ingredient
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon blade mace
1 teaspoon white peppercorns
1 tablespoon sea salt


  1. To make the paste, pound the onion, garlic, galangal and lemongrass with the salt in a mortar and pestle to a uniform paste. Transfer to a food processor.
  2. Put the coriander roots, long and bird’s eye chillies, lesser galangal, turmeric, shrimp paste and lime zest in the mortar and pound to a uniform paste. Add to the food processor and blend to a smooth paste. It should have a good green colour with a hint of fluoro coming from the turmeric.
  3. To make the spice mix, moisten the coriander and cumin seeds and mace with cold water, then drain immediately. (This helps to cook all the spices evenly all the way through without the outside burning.) Dry-roast slowly in a small heavy-based saucepan or wok over a medium heat for 10–15 minutes – they need to be very fragrant when done. Set aside to cool.
  4. When cool, combine with the peppercorns and salt and pound in a mortar and pestle, then grind in small batches in a spice or coffee grinder to a fine powder. Pass through a fine-mesh sieve.
  5. Stir the sieved spice mix into the paste and mix well, then put in an airtight container. It keeps in a refrigerator for 4–6 days, or you can freeze it.
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