Green Curry Paste

This curry paste is, naturally, the key ingredient in Thai green curry. This recipe will make enough paste for four or five batches of curry. Store excess paste refrigerated in a tightly sealed jar. It will keep for several weeks at least. In fact, it's best if you make the paste a day or two before you need it. The paste tends to get better with a little age!


Servings: 1

1 pepper Green hot chilis (Spur or Serano)
2 pepper Red hot chilis (Thai)
1 tbsp chopped Shallots
3 tsp Garlic
1 tsp finely chopped Galangal
1 tbsp sliced Lemon grass
2 grams Kaffir lime skin
2 sprigs chopped Coriander (cilantro) leaves
1 tsp, whole Black pepper
1 tsp toasted Coriander seed
1 tsp, whole Cumin seed
1 tsp Salt


  1. To prepare the curry paste, grind all of the ingredients together until you have a smooth paste.

Nutrition Facts

Servings Per Recipe 1

Amount Per Serving
Calories 82 Calories from Fat 12
Total Fat 1g 2%
Saturated 0g 1%
Cholesterol 0mg 0%
Total Carbohydrate 18g 6%
Dietary Fiber 4g 18%
Sugars 4g  
Protein 4g