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Thai Green Curry Paste
Make your own Thai green curry paste. All you need is 10 minutes and a mortar and pestle. May be frozen for later use and makes enough for 10 servings. Remember the longer the chili the milder it is.
Servings Prep Time
10tablespoons 10minutes
Servings Prep Time
10tablespoons 10minutes
  1. In a small frying pan, dry roast the coriander seeds, peppercorns and cumin seeds until fragrant. Remove from heat.
  2. Put the coriander seeds and peppercorns in a mortar and pestle and bash until you have a powder.
  3. Add all remaining ingredients except the garlic and shallots. Bash until there is an almost smooth texture.
  4. Finally add the garlic and shallots and bash until smooth. Refrigerate for up to 2 weeks and freeze (using ice cube trays) for up to 3 months.
Recipe Notes

# These items are described in more detail with our free, Asian Cooking Essentials Guide.