Green Curry Paste



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.