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Green Thai Curry Paste


4-6 medium green chillies, roughly chopped

2 shallots, roughly chopped

5cm/2in piece of fresh ginger, peeled and grated

2 garlic cloves, crushed

small bunch of fresh coriander, stalks and roots attached if possible

2 lemongrass stalks, chopped

1 lime, grated zest and juice

8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

2.5cm piece of galangal, peeled and chopped (optional)

1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black peppercorns, crushed

2 tsp Thai fish sauce or light soy sauce

3 tbsp olive oil


Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 2 weeks. This quantity should be enough for a curry for 6-8 people.


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