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.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School