Homemade Thai Green Curry Paste

Prep Time
Cook Time
Ready In

"From Fresh edition of our Thursday newspaper The West Australian. Times are estimated. Makes 1 small pot."

Original recipe yields 1 serving


  • Serving Size: 1 (1564.1 g)
  • Calories 788.3
  • Total Fat - 26.5 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 38.4 mg
  • Sodium - 1787.5 mg
  • Total Carbohydrate - 132 g
  • Dietary Fiber - 35.7 g
  • Sugars - 52.4 g
  • Protein - 45.4 g
  • Calcium - 458.8 mg
  • Iron - 17.8 mg
  • Vitamin C - 489.2 mg
  • Thiamin - 0.9 mg

Step 1

Put the white peppercorns, coriander seeds and cumin seeds in a small frying pan over a medium heat and cook for 4 minutes or until they are aromatic and then transfer to a bowl and cool.

Step 2

Peel and roughly chop the small eschalots; trim and cut the long green chillies in half lengthways and discard seeds and then trim and peel outer leaves from two lemongrass stalks and finely chop the white part only.

Step 3

Peel and grate the piece of ginger and fold the kaffir lime leaves and remove spines, and finely chop.

Step 4

Wash and roughly chop roots, leaves and stalks of the coriander and put in the bowl of a food processor, along with peppercorns, coriander seeds, cumin seeds, eschalots, green chilli, lemongrass, ginger and lime leaves and add the roughly chopped garlic cloves and lime juice and then process to a smooth paste.

Tips & Variations

No special items needed.