Thai Green Curry Paste Recipe

Name: Thai Green Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 5 black peppercorns; 3 stalks fresh lemongrass; 1/4 cup chopped fresh cilantro, including the stems; 4 jalapeno chiles, stems and seeds removed, chopped; or substitute serranos or 6 green New Mexican chiles, roasted, peeled, and chopped; 10 green Thai chiles, stems removed, chopped; 3 tablespoons chopped shallots; 2 tablespoons chopped garlic; 1 tablespoon coarsely grated ginger or galangal; 1 teaspoon shrimp paste (available in Asian markets); 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

Servings: persons

1 tablespoon coriander seeds
1 teaspoon cumin seeds
5 black peppercorns
3 stalks fresh lemongrass
1/4 cup chopped fresh cilantro, including the stems
4 jalapeno chiles, stems and seeds removed, chopped; or substitute serranos or 6 green New Mexican chiles, roasted, peeled, and chopped
10 green Thai chiles, stems removed, chopped
3 tablespoons chopped shallots
2 tablespoons chopped garlic
1 tablespoon coarsely grated ginger or galangal
1 teaspoon shrimp paste (available in Asian markets)
2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

1
Heat a heavy skillet over high heat, add the coriander, cumin, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they dont burn.
2
Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.
3
Trim the stalks of the lemongrass to about 3 inches in length.
4
Trim away any hard portions, discard the outer leaves, and coarsely chop.
5
Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.
6
Refrigerate for up to 1 month or freeze for 4 months.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 5 black peppercorns, 3 stalks fresh lemongrass, and more.

Yes, Thai Green Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Green Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions