[wpv-post-body view_template="structure-data"]

Recipe Category: Preserves

Simple Green Curry Paste

This is a simple green curry paste borne from what I had on hand. It’s a good one to mix up if you have a leftover fresh coriander. Store in a jar in the fridge covered with a thin layer of oil and use within 2 weeks.

Makes: 1/2 cup
Preparation Time: 10 minutes
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon grated ginger
  • 1 teaspoon grated lime rind
  • 1 Thai green chilli*
  • 1 large clove garlic, peeled
  • 1 spring onion, chopped
  • 1 cup chopped fresh coriander leaves and stalks
  • 1 teaspoon fish sauce (or use shrimp paste)

Blend all ingredients together in a nut mill, small blender or mortar and pestle to make a smooth paste. Store in a jar, covered with oil, for up to 2 weeks. Use as a base for green curry dishes.


*The heat of the paste will vary depending on the size and strength of the chilli so you may need to adjust to your taste.

Author: Naomi Crisante
Date Created: 30/08/2021