Thai Green Curry Paste Recipe

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Thai Green Curry Paste

Lucy Selvaggio-Diaz


This is a recipe to make your own Thai green chili paste. This paste is a less hot chili paste. It stores well and can be stored for a year in the freezer. This recipe involves a mortar and pestle to grind the ingredients. Do not pound the ingredients straight down or they will fly back at you. If you sort of grind them at a 65° angle and kind of drag the ingredients, that would be best. The salt acts as a preservative and helps to grind the ingredients. You can use more than called for, but then compensate in your recipe.

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20 Min


Stove Top


1 Tbsp
cilantro roots, sliced (substitute cilantro stems)
1 Tbsp
coriander seeds
1/2 Tbsp
cumin seeds
1 1/2 Tbsp
galangal (substitute a mix of cinnamon, mace, black pepper, ginger)
1/4 c
minced garlic
1 Tbsp
kaffir lime zest (substitute a lime)
3 to 4 Tbsp
lemongrass, sliced
1/2 tsp
1 Tbsp
1/2 c
shallots, sliced
1 tsp
shrimp paste
1/4 c
chili leaf, optional
10 to 15
green thai chili peppers

Directions Step-By-Step

Toast the coriander, cumin, and peppercorns in a pan until light brown. Let cool so they grind easier.
Slice the shallots, lemongrass, galangal, and cilantro roots into small pieces. Grate the lime zest so that you have about 1 tablespoon. Smaller fibers will grind easier.
Grind the spices into a powder. Add the lemongrass and galangal into the mortar and grind them into rough fibers. Add the salt, garlic, lime zest, cilantro root, and shrimp paste. Then add the chili peppers and leaves, if using. Pound until the mixture is a fine paste and you can't recognize the individual ingredients. It'll take about 20 minutes or more.

About this Recipe

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Thai