Thai Green Curry Paste

Use this paste for Thai curries, meat rubs or to add to Thai inspired soups.

GF, DF, Vegetarian

Serves 4



1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black pepper corns

4-6 medium green chillies de-seeded and roughly chopped

2 shallots, roughly chopped

2.5cm/1in piece galangal peeled and chopped (if available)

5cm piece of fresh ginger peeled and grated

2 garlic cloves,

handful or fresh coriander

2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)

1 lime grated zest and juice

4 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)

2 tsp fish sauce

2tsp tamari

3 tbsp coconut oil


Put all ingredients into a food processor and blitz until a paste.


Hints & Tips –  for ingredients not easily sourced from the local super market, check out your local Indian spice shop or farmers markets. This paste will last up to 2 weeks in the fridge. 

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