Green Curry Paste

Adapted from The Big Book of Thai Curries by Vatcharin Bhumichitr.

Green Curry Paste

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About This Recipe



  • Approximately 20 green bird's eye chilies
  • 1/2 teaspoon sea salt
  • 1 cup shallots, peeled and roughly chopped
  • 8 cloves garlic, peeled and roughly chopped
  • 3 tablespoons galangal, finely chopped
  • 2 lemongrass stalks, finely chopped
  • 1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped
  • 4 cilantro roots, chopped, or 12 cilantro stalks with some leaves attached
  • 1 tablespoon ground white pepper
  • 1 1/2 tablespoons ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon shrimp paste


  1. 1

    Cut off the stems of the chilies and chop them coarsely.

  2. 2

    Place all of the ingredients in a blender or a food processor. Purée, adding a few tablespoons of water if needed to get the mixture properly blended. Pause to push down the ingredients with a spatula. Use immediately or freeze in plastic bags.

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