Nam Phrik Gang Keaw Warn Gai Thai Green Curry Paste

Preparation info

  • Difficulty


  • Makes about

    100 ml

Appears in

Recipes from Brixton Village

Recipes from Brixton Village

By Miss South

Published 2014

  • About

Thai curries have become very popular in the UK and it is well worth making the paste from scratch for the extra flavour and fragrance it adds to the dish. It’s still quicker than queuing for Kaosarn on a Friday night if you forget to book!

If you can’t get Thai red shallots, use round pink ones instead. Don’t use banana shallots. Coriander root is as it sounds and is the root of the plant. It is more robust than the leaves in cooking. You can simply buy a living pot of coriander to get them here in the UK.


  • 20 hot green chillies
  • 8 shallots, finely chopped
  • 4 cloves garlic, chopped
  • 2 stalks fresh lemongrass, chopped
  • 5 cm fresh galangal, chopped
  • 1 tablespoon kaffir lime rinds, chopped
  • 2 stalks coriander root, chopped
  • 1 teaspoon white pepper
  • 1 teaspoon sea salt
  • 1 teaspoon shrimp paste (omit if vegetarian)
  • ½ teaspoon coriander seeds, roasted and ground
  • ½ teaspoon cumin seeds, roasted and ground


Put all the ingredients in the blender or pestle and mortar, blending them until you have a fine paste. You can put it in a jar and keep in the fridge for up to a month or freeze until needed.