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Thai Green Curry Paste

Prep Time 30 mins


  • 1 tablespoon coriander
  • 1/2 teaspoon peppercorns
  • 1/2 tablespoon cumin seeds
  • 1/2 cup shallots
  • 1/4 cup garlic
  • 3 tablespoons lemongrass
  • 1.5 tablespoons galangal
  • 1 tablespoon cilantro roots
  • 1 Kaffir lime
  • 1 tablespoon salt
  • 10 to 15 Thai chili peppers


  • Toast coriander, peppercorns, and cumin in a skillet over medium heat until light brown. Transfer to a bowl and allow to cool completely.
  • Slice shallots, garlic, lemongrass, galangal, and cilantro roots into small pieces.
  • Zest the kaffir lim until you have about a tablespoon.
  • First grind the spices into a powder with a mortar and pestle or a spice grinder. Hard and dry ingredients should be ground first followed by the wet ingredients.
    You can use a mortar and pestle for the whole process but I used a food processor once I had finished grinding the spices. Pulse until all the ingredients are a fine paste.
Author: Megan Wells
Course: Main Dishes