Homemade green curry paste

Craft your own green curry paste from scratch with this simple recipe. This staple of Thai cuisine is perfect for chicken, fish, curries or soups. Plus, you can freeze the surplus

  • 10 mins preparation
  • Makes 1
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  • 5 long green chillies, roughly chopped (for a milder curry scrape out the seeds)
  • 2 stalks lemongrass, crush stalks with knife blade, take off outer layer, roughly chop
  • big handful fresh coriander leaves and root
  • 1 heaped tsp grated fresh ginger
  • 1/2 onion, roughly chopped
  • 3 large cloves garlic
  • 1 kaffir lime leaf, finely shredded
  • zest and juice 1 lime
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds


  • 1
    Place all ingredients except peppercorns, coriander seeds and cumin seeds into a food processor and process to a coarse paste.
  • 2
    Place peppercorns, coriander seeds and cumin seeds in a mortar and pestle and crush (if you don’t have one, use the end of the rolling pin or a knife handle and a sturdy old mug to crush the spices).
  • 3
    Add crushed spices to processor and process to a fine paste.