Add a photo of this recipe...

Green Curry Paste

Recipes » Marinades and Sauces » Sauce

Spend the time with a mortar and pestle on this for best results

Cuisine: ThaiMain Ingredient: Herbs

(4, 1) 100% would make again (reviews)

5 people want to try | 18 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 45 minutes
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 4

-- Paste Mix --

2 smallRed Onions; chopped

4 clovesGarlic; chopped

2 teaspoonsGalangal; chopped

4 tablespoonsLemongrass; finely Sliced

1 teaspoonSalt

4 teaspoonsCoriander Roots; chopped

6 longGreen Chillis; seeded & Chopped

2 tablespoonsWild Ginger (Kachai); chopped

1 pieceFresh Tumeric; chopped

1 tablespoonShrimp Paste; Roasted

1 tablespoonLime Zest; grated

-- Spice Mix --

20 White Peppercorns

2 tablespoonsCoriander Seeds

1 teaspoonCumin seeds

1 tablespoonSalt

Green Curry Paste Preparation

To make the paste: pound onion, garlic, galangal, lemongrass with a little sea salt in mortar & pestle. Add coriander roots, chillies, tumeric, roasted shrimp paste and lime zest. Pound this to a uniform paste.

Spice mix.

Soak seeds in a bit of water for a few minutes.

Drain and dry roast coriander and cumin seeds in a small pan over medium heat for 10mins in order to bring out their dormant flavours. Pound in the mortar & pestle before adding to the curry paste.

Mix well.