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This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.


Recipe Summary

30 mins
30 mins


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.


Cook's Notes:

It is well worth the energy of using a mortar and pestle. You can use a food processor or blender to puree the ingredients into a paste, but keep in mind they can oxidize the ingredients, muddying the flavor.

Use 2 to 3 tablespoons of the curry paste in your curry depending on how spicy you like it.

Nutrition Facts

13 calories; protein 0.7g; carbohydrates 2.7g; fat 0.2g; cholesterol 0.5mg; sodium 198.7mg. Full Nutrition