Green Curry Paste

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About


  • 5 coriander seeds
  • 5 cumin seeds
  • 5 white peppercorns
  • 6 wild green chillies, chopped
  • 3 long green chillies, deseeded and chopped
  • 2 lemongrass stalks, tough outer leaves removed, chopped
  • 2 tablespoons chopped galangal
  • 10 red shallots, chopped
  • 5 cloves garlic, chopped
  • 3 coriander (cilantro) roots, scraped and chopped
  • 1 tablespoon chopped turmeric
  • finely grated zest of 1 kaffir lime
  • 1 teaspoon Thai shrimp paste, wrapped in foil and roasted until fragrant


    Lightly roast the coriander seeds, cumin seeds and peppercorns in a dry heavy-based pan, then grind to a powder in a coffee or spice grinder. Pound the chillies, lemongrass, galangal, shallots, garlic, coriander roots, turmeric, lime zest and shrimp paste in a mortar with a pestle.

    Pass all the ground and pounded ingredients through a mincer twice. Or use a blender to process until smooth, adding a little water or oil if necessary. You can also just keep pounding with the pestle to produce a fine paste.