Thai Green Curry Paste

Thai Green Curry Paste

Compared to an Indian curry, Thai curry has fewer spices but a greater number of aromatics. This creates a fresher, brighter style of curry. A good Thai Green curry is a perfect balance of hot (chillies), sour (lime juice), sweet (coconut sugar) and salty (fish sauce).

To me, the cornerstone to the dish is fresh lemongrass, which provides delicate and fragrant citrus notes. Their unique flavour cannot be replicated by using dried or pickled stalks from a jar, so you may need to make a trip to an Asian supermarket. Once sourced, they need to be bashed with a rolling pin or in a pestle and mortar to release the flavour, rather than chopped with blades. So resist the temptation to skip this step and throw directly into the food processor!

You can make the curry paste in advance and safely store in the fridge for 1 month. If you want to make a bulk lot and store for longer, then you will need to sterilise the paste to kill off all bacteria:

  • First, sterilise a glass jar and lid by putting through the dishwasher on a rinse cycle without detergent, or by boiling in a large pan of water for 10 minutes then removing and leaving to air dry.
  • Heat 2 tablespoons of cooking oil in a frying pan over a medium heat (I used coconut oil). Add the curry paste and fry until the paste steams.
  • Transfer the paste to the glass jar, using the back of a spoon to press the mixture down and eliminate air bubbles. Put the lid on as tight as you can to seal the jar and keep it airtight.
  • Take a large, deep-sided pan, and place a rack at the bottom (I used a steaming basket, but scrunched up foil also works). This allows the heat to circulate evenly, and prevents breakages. Put the sealed jar in the pan and cover with boiling water. Boil for 10 minutes, then remove and leave to cool. Store in refrigerator and use within 2-3 months for maximum flavour.
makes cooking time
480ml – 8 servings 0 minutes
Thai Green Curry Paste
Ingredients Instructions

whole spices:

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons black peppercorns
  • 8 keffir lime leaves, fresh or dried (if you cannot find, replace with finely grated zest of 1 organic lime)

fresh aromatics:

  • 4 fresh lemongrass stalks
  • 8 whole green bird’s eye chillies, stalks removed
  • 3 thumb-sized pieces of root ginger (60g), peeled and roughly chopped
  • 4 garlic cloves, peeled
  • 1 onion (130g), peeled and roughly chopped
  • bunch of fresh coriander, leaves only (unless the stems are young and tender, in which case include)

remaining ingredients:

  • 90ml light olive oil (not extra virgin)
  • freshly squeezed juice of 1 lime
  • 2 teaspoons fish sauce
  • 4 teaspoons coconut palm sugar
  • 2 teaspoons salt
  1. Toast the whole spices. Heat a large frying pan over a medium heat. Add the whole spices (coriander seeds, cumin seeds, black peppercorns and lime leaves) and dry fry for 1 – 2 minutes, or until they release a fragrant aroma.
  2. Grind the toasted spices. Tip the toasted spices into a spice grinder and grind until finely ground (if you do not have a spice grinder, then use a pestle and mortar or the small bowl of a food processor). Set to one side.
  3. Pound the lemongrass. Cut off the woody root tip of each lemongrass stalk until you reach the purple-tinted rings. Trim off the top third of the dry stalk. Remove and discard the loose, dry outer layer, to expose a denser inner stalk. Finely slice the stalk into rings. Transfer to a pestle and mortar and pound to release the fragrant oils. Scrape into the small bowl of a food processor.
  4. Purée the aromatics. Add the remaining aromatics to the food processor (chillies, ginger, garlic, onion and coriander). Blitz until smooth. If the paste needs loosening up, add a bit of the olive oil.
  5. Add the ground spices. Tip in the toasted spices, and the remaining  paste ingredients (olive oil, lime juice, fish sauce, coconut palm sugar and salt). Blitz until fully combined.
  6. Bottle the paste. Transfer the paste to a sterilised glass jar, using the back of a spoon to press the mixture down and eliminate air bubbles. Seal, and transfer to the refrigerator. For best results, eat within 1 month.

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