Thai Green Curry Paste

The wonderful aromas of a Thai curry perfume the air as it bubbles away in a pot on the stove transporting you away to faraway lands. If you ask me: nothing beats a good curry!

Thai green curry starts off as a simple paste. You don't just have to use it for a curry and can stir some into a soup to add a serious flavour kick.

For this recipe you will need a food processor.




Category: Sauce Ingredient
Cuisine Type Thai


For 1 Batch(es)

Curry Paste

1 teaspoon cumin seeds
1 shallots
2 cloves garlic
5 cm piece of ginger
1 lemongrass stalk
4 bird's eye chillies
1/2 bunch fresh coriander
12 leaves Thai basil
2 tablespoons fish sauce
1 lime
black pepper
2 tablespoons rapeseed oil

Thai Green Curry Paste Directions

  1. Start by lightly toasting the cumin seeds in a dry frying pan over a medium heat. Be careful not to let them burn, they'll only need a minute or two.
  2. Peel your shallot, garlic cloves and ginger then roughly chop and place in the food processor with the cumin. 
  3. Cut off the end and remove the outermost layer of the lemongrass then roughly chop. Chop the ends off the chillies and add both to your food processor (wash your hands after chopping the chilli as bird's eye chillis are very hot).
  4. Take half the bunch of corriander, the Thai basil leaves, the fish sauce and add to the food processor. Zest and squeeze the lime, add the oil and a good grind of black pepper to the food processor.
  5. Blend until smooth

Recipe notes

To make this vegetarian, subsititute the fish sauce for soy sauce.

If you only have lemons in the fridge, you can use the juice and zest of half a lemon instead of using a lime.

Nutrition facts

gluten free lactose free

Per Serving

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