Cookbook:Thai Green Curry Paste

Cookbook | Ingredients | Recipes | Curry | Thai recipes


For 3–4 tablespoons paste:


  1. Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
  2. Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
  3. Mix in the oil.
  4. Store in an airtight container in the refrigerator for up to 1 month.

Notes, tips, and variationsEdit

  • Alternatively, instead of using a mortar and pestle, you can add all ingredients to a food processor/blender and process until smooth. Thin with water or oil as necessary.