Thai green curry paste

Preparation info
  • Makes

    200 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

The heat of this paste depends on the strength and size of the green chillies used. The paste can be cooked into coconut milk and then stock added later for a lighter, more fragrant result. I use green curry paste with fish, chicken, pork or vegetables.


  • 1 teaspoon kapi (Thai shrimp paste)
  • 1 teaspoon coriander seeds
  • ½


Dry-roast kapi, coriander seeds and cumin seeds, separately, over gentle heat until fragrant. Cool, then grind seeds to a fine powder. Blend all ingredients to a fine paste in a food processor. Spoon into a jar, then cover with a film of oil. Cool. Refrigerate for up to 2 weeks.