Green Curry Paste

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • About 15 green chilli peppers, seeded
  • 1 head of garlic – about 8 cloves
  • 2 blades of lemon grass, cut into small pieces
  • 1 tablespoon sliced fresh root ginger
  • 1 tablespoon chopped shallot
  • 3 tablespoons fresh chopped coriander (preferably root)
  • Couple of good pinches of ground cumin
  • Dash of shrimp paste
  • Juice of half a lemon


Put all the ingredients into a blender or food processor and whizz until smooth. Alternatively, you can pound everything together in a pestle and mortar. The paste will keep in an airtight container in the fridge for up to 4 weeks.

The hotness will vary according to the heat of the chillies and you can add some seeds if you like it very hot.