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Green curry paste

(Prig gaeng kiaw wan)


20 mins

Super Easy

Although I was raised in Thailand, most of my family is of Lao origin. I did, however, have a Thai auntie, who brought many authentic Thai recipes and ingredients into our home. She taught me so much, and I loved to cook with her. Once a month, we would bring food to the monks in our local temple, and she always cooked a delicious Thai green curry, using homemade curry paste that we ground by hand in a pestle and mortar.

Now you’re ready to make our green curry recipe. Take our word for it- it’s delicious.




  • 1 teaspoon sea salt

  • 5 long green chillies, sliced

  • 5 green spur chillies, sliced

  • 3 tablespoons galangal, finely sliced

  • 2 tablespoons lesser galangal, finely sliced

  • 3 lemon grass stalks, sliced

  • 1 tablespoon lime zest, finely grated

  • 3 coriander roots, finely sliced

  • 4 shallots, sliced

  • 1 garlic clove

  • 1 teaspoon shrimp paste

  • 1 tablespoon coriander seeds, roasted and ground

  • 1 teaspoon cumin seeds, roasted and ground

  • 5 black peppercorns, crushed


  1. Finely grind the salt and chillies, using a pestle and mortar or a food processor.
  2. When you have a smooth paste, add the two types of galangal (you'll find more info on these on our Ingredients page), the lemongrass, lime zest and coriander roots and keep grinding or blending until the paste is smooth again.
  3. Next add the shallots, garlic, shrimp paste, ground seeds and peppercorns and grind/blend until the finished paste is smooth.
  4. This curry paste will keep in the refrigerator for 4–8 weeks if it's stored in an airtight container. Wanna keep some for longer? Put freshly-made curry paste portions into cling film wraps and freeze them individually so you can defrost just one whenever you need it. If left frozen, these will keep for for up to 6 months.


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