Thai Curry Paste

Thai Curry Paste

Added to your favourite meats or seafood, noodles, vegetables, tofu, this paste will create delicious curries. Or use it to make delicious soups or noodle dishes..
5 from 1 vote
Course Main Course
Cuisine curry, thai
Servings 6


  • 1-3 green chillies de-seeded and roughly chopped
  • 1 shallot roughly chopped
  • 2 cm fresh ginger peeled and grated
  • 2 garlic cloves crushed
  • 1 bunch fresh coriander stalks if possible
  • 1 lemon grass stalks chopped (if unavailable, use 2 tbsp dried)
  • 1 lime grated zest and juice
  • 2.5 cm galangal peeled and chopped (if available)
  • 1 tbsp coriander seeds crushed
  • 1 tsp ground cumin
  • 1 tsp black peppercorns crushed
  • 2 tsp light soy sauce
  • 3 tbsp oil
  • 1 tbsp coconut milk (optional)
  • 1 tsp salt


  • Place all the ingredients in a food processor or a pestle and mortar and combine until paste is formed.
  • Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
  • Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 2 weeks or freeze in small quantities to use when required.
  • Add to a creamy sauce or Thai curry stir fry, even fish pie for a fragrant flavour.
Keyword curry, Kevin Dundon, thai

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