Thai Green Curry Paste

Thai Green Curry Paste

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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

How to Make Thai Green Curry Paste


  1. Toast the coriander, cumin, and peppercorns in a pan until light brown. Let cool so they grind easier.
  2. 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.
  3. 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.

Printable Recipe Card

About Thai Green Curry Paste

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

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