Green Curry Paste

The most popular of Thia curries, especially prepared as a green chicken curry all over the world. It is well worth making your own paste as the flavour is far superior than any shop bought variety.

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Portions: Makes: 250-300g

Preparation: 10 - 15 minutes



  • 10-15 large green chillies, deseeded (dependent on taste)
  • 5 garlic cloves, roughly chopped
  • 4 tbps purple shallots or shallots, roughly chopped
  • 1 tbsp galangal or ginger, peeled and chopped finely
  • 6 tbsp coriander, finely chopped
  • 2 tbsp lemongrass, finely chopped or zest of 1 lime
  • 1 tbsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp shrimp paste
  • 1 tbsp peanut oil or alternative oil


  1. Place all the ingredients in a food processor and blend to a paste consistency or grind in a mortar and pestle.
  2. Store in a sealed jar in the fridge for 3 months or freeze in portions.