📍 Where this dish comes from: Bangkok · Wat Phra Kaew (Emerald Buddha)
Discover the history of this region →
Discover the history of this region →
Making green curry paste from scratch is a revelatory experience — the aroma that fills your kitchen as you pound the ingredients together is like nothing that comes from a commercial jar. The paste contains over 15 ingredients, each contributing a distinct flavour dimension. Once you’ve made your own, commercial paste will never satisfy again.
What You’ll Need
Servings: 10 servings
Calories: 45kcal
Ingredients
- 15 long green chilies
- 10 bird's eye green chilies
- 2 stalks lemongrass sliced
- 4 slices galangal
- 4 kaffir lime leaves
- 1 tbsp kaffir lime zest
- 3 coriander roots
- 2 tsp shrimp paste
- 6 shallots
- 4 garlic cloves
- 1 tsp coriander seeds toasted
- 1 tsp cumin seeds toasted
- White pepper to taste
Instructions
- Toast cumin and coriander seeds in a dry pan until fragrant. Grind finely.
- Pound the hardest ingredients first: galangal, lemongrass.
- Add shallots, garlic, and kaffir lime zest.
- Add chilies. Pound until fine.
- Add shrimp paste and toasted spices. Pound until completely smooth.
- This should take 20–30 minutes in a mortar — do not rush.
- Store in an airtight jar, covered with a thin layer of oil. Refrigerate up to 1 month.
Nutrition
Serving: 1serving | Calories: 45kcal | Protein: 2g | Fat: 2g | Fiber: 1.5g
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Health Benefits
- Fresh green chili retains more vitamin C than dried chili, since the vitamin degrades during drying.
- Freshly toasted and ground cumin and coriander retain volatile oils that are often lost in commercial pre-ground spices.
- Making the paste in a stone mortar generates less heat than blending, which may help preserve more of the essential oils.