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Green Curry Paste

By Beverley Glock
This recipe is for green curry paste which can be used to make the green chicken curry recipe.  You can buy ready made curry pastes but they never taste quite as good as home made.  You'll need a pestle and mortar to…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

11 total
  • 3 tsp of galangal or ginger
  • 1 tbsp of coriander seeds
  • 1 tbsp of cumin seeds
  • 1 tbsp of white peppercorns
  • 30 large green chillies, deseeded and chopped
  • 4 lemongrass stalks, deseeded and chopped
  • 6 shallots, peeled and chopped
  • 6 garlic cloves, peeled and chopped
  • 1 bunch of coriander, bottom 5cm of the stalk only
  • 8 kaffir lime leaves
  • 1 tbsp of fish sauce

Method

3 steps

  1. Step 1

    Dry fry the coriander and cumin seeds for 3-4 minutes until aromatic - when you smell them they're done.

  2. Step 2

    Place the coriander, cumin, pepercorns, chillies, lemongrass, shallots, garlic and coriander in a pestle and mortar and pound to a paste. Add the galangal and lime leaves, pound and finally add the fish sauce.

  3. Step 3

    You will need 1 tablespoon of this paste for each two people when you make the curry. The paste can be refrigerated for up to 1 week and frozen for up to 1 month.