Thai Green Curry Paste
  • 1 tablespoon coriander seeds
  • ½ tablespoon cumin seed
  • 5 white peppercorns
  • 1 teaspoon salt
  • 1 tablespoon finely chopped lemon grass
  • 1 teaspoon finely chopped galangal (I use a fine grater)
  • 1 teaspoon finely chopped coriander root
  • 1 teaspoon finely chopped kaffir lime leaf
  • 3 tablespoons finely chopped shallots
  • 1 tablespoon finely chopped garlic
  • 15 green chillies (20 grams)
  • 1-2 large green chillies
  • 1 teaspoon shrimp paste
  1. Chop up as fine as possible. (Note the image above shows red chillies from a previous time I made this and couldn't get Thai green chillies) Depending on personal taste deseed chillies, or use less to adjust the hotness.
  2. Dry roast the cumin and coriander seeds in fry pan, this should take only a few minutes, take off the heat once you can smell the spices. Then grind and set to one side.
  3. In a mortar and pestle grind together all other ingredients other than the shrimp paste. (Do this starting with the salt and lemongrass and add in order as listed in the ingredients list. This adds each in order of hardness and grind into paste before adding the next ingredient)
  4. Finally add the ground seeds and shrimp paste and mix into a smooth paste.
Recipe by Taste Obsession at