Thai Green Curry Paste – Lynne Lee-Diep

by Lynne Lee-Diep

Thai Green Curry Paste (adapted from The Food Of Thailand, Murdoch Books)

1 teaspoon whole coriander seeds [**original recipe calls for ground coriander]

1 teaspoon whole cumin seeds [**original recipe calls for ground cumin]

  • 5 large medium heat chillies, seeded [**original recipe uses 8-10 small green chillies – chillies I used, made a very mild curry paste]
  • 5 garlic cloves, peeled and sliced
  • 4 shallots, peeled and sliced [**original recipe uses asian shallots but I couldn’t get any – I used regular ones bought in a High Street Supermarket]
  • 2 lemongrass stalks, white part only, finely sliced
  • 8 lime leaves, tough stalk removed and finely sliced
  • 1 inch piece of galangal, peeled and finely sliced
  • 1 packet of fresh Basil (30g) [**original recipe a handful of Holy Basil leaves, finely chopped]
  • 1 packet of fresh Coriander (30g) [**original recipe 5-6 coriander roots, finely chopped – this is the clump at the base of the stems that keep the stalks of the plant together, scrape clean and use]
  • 2 teaspoons Shrimp paste


Roast the coriander and cumin seeds in a dry frying pan until they release their aromas – do not burn! Crush with a mortar and pestle. Place all ingredients into a food processor and blitz as smooth as you can.  You can add some vegetable/sunflower oil to aid blitzing if need be.


Keep in an airtight jar.  The paste will keep for at least two weeks in the fridge and for two months in the freezer.


I separate my paste into portions before freezing. (About 2 tablespoons to a portion to cook with 1 400ml can of coconut milk which makes enpugh for about 4 servings.)


I’ve subbed some of the original ingredients to what I am able to source in my local town without venturing to a Chinese Supermarket.  Using hotter/milder chillies will affect the fiery heat of your paste as you see fit.

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