Green Curry Paste Recipe

Seriously Asian

Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof.

Green Curry Paste Recipe

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

  • Yield:6-8


  • 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.