Thai Green Curry Paste

Thai Green Curry Paste

-Makes ½ cup


8-10 small green chilies, seeded

2 lemon grass stalks, white part only, thinly sliced

1 inch piece of galangal, finely chopped

1 teaspoon very finely chopped kaffir lime skin

4-5 medium garlic cloves,finely chopped

3-4 medium Asian shallots, chopped

5-6 cilantro stalks, finely chopped

Handful of Thai basil, finely chopped

2 teaspoons shrimp paste

1 teaspoon ground coriander

1 teaspoon ground cumin


Using a mortar and pestle, pound the chilies, lemon grass, galangal, and kaffir lime skin into a paste. Add garlic, shallots, and coriander and pound together. Add remaining ingredients one at a time and pound until the mixture forms a smooth paste. Alternatively, use a food processor or blender to grind or blend the ingredients into a paste.


Store the paste in an airtight jar for two weeks in the refrigerator or two months in a freezer.


  1. 1 Tom Yum « Thebumblinggourmet's Blog

    […] 2 tablespoons Green Curry Paste (see recipe) […]

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