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Authentic Thai Green Curry Paste

Fresh, aromatic Thai green curry paste made from scratch with green chilies, lemongrass, galangal, and spices.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 1 cup
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 15 to 20 ​ green Thai chilies ​
  • 1 tablespoon coriander seeds ​
  • 1 teaspoon cumin seeds ​
  • 1 teaspoon white peppercorns ​
  • 1 teaspoon salt ​
  • 2 tablespoons finely sliced lemongrass ​
  • 1 tablespoon sliced galangal ​
  • 1 tablespoon kaffir lime zest ​
  • 4 cloves garlic ​
  • 3 ​ shallots ​
  • 2 tablespoons chopped cilantro roots or stems ​
  • 1 teaspoon shrimp paste ​

Equipment

  • ​ Mortar and pestle ​

Method
 

  1. ​
  2. Lightly toast coriander seeds, cumin seeds, and white peppercorns in a dry pan until fragrant. Cool completely, then grind into a fine powder.
  3. Slice lemongrass, galangal, and chilies as finely as possible.
  4. Add salt to the mortar first, followed by chilies. Pound until broken down. Add ground spices, then aromatics gradually, pounding after each addition. Finish with shrimp paste. Continue pounding until a smooth, cohesive paste forms.
  5. The finished paste should be thick, slightly coarse, and intensely fragrant. Do not add water or oil.

Notes

For the best flavor, use the paste within two weeks. Store in an airtight container in the refrigerator.
Freeze in ice cube trays for up to 3 months for easy portioning. Thaw in the fridge before using. If using a food processor, add a teaspoon of neutral oil only if needed to help the blades move.