Easy Thai Green Curry Paste

Serves 8

  • 1 extra large bunch coriander
  • 6 green chillies, seeds removed and chopped
  • 3 stalks lemongrass, tough bits removed and finely chopped
  • 3 cloves garlic
  • 6cm piece ginger, chopped skin on
  • 2 limes, juice and rind
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp ground cumin
  • 1 tbsp fish sauce
  • 3 tbsp vegetable oil

Wash and roughly chop the coriander and put into a blender. Add the rest of the ingredients and pulse to as smooth a paste as possible.

Add a few extra chillies, or a few seeds, to make it extra hot.

Store in an air tight container in the fridge and use within 3 weeks. Add 1 ½ – 2 tablespoons of paste per person when cooking.

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