Green Curry Paste


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Product Description


1-2            Green spur chilies,  chopped

1-2           Green bird’s eye chilies

1 stalk         Lemongrass, cut at an angle about 1” in length

1 slice            Slices  Galangal ginger, finely sliced

¼ slice         Shallots, finely chopped

1   Slices      Kaffir lime surface finely sliced

1 clove         Garlic, sliced

1 stalk     Coriander and coriander root, chopped

½  tsp.      Roasted coriander seeds

¼  tsp.      Roasted cumin seeds

¼ tsp           White peppercorn

¼ tsp  Turmeric powder

¼   tsp.  Shrimp paste

¼   tsp.    Salt

As needed    Sweet basil (optional, for green color)


Simple—combine all ingredients in mortar.  Using pestle, pound until you have a fine paste.  Optional—you can use a food processor, but the mortar & pestle is preferred.  The paste will last several months in a refrigerator.


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