Healthy Thai Green Curry Paste

The healthiest Green Curry Paste is made at home.  All you need is one pan and a food processor and you're on your way


  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 long green chillis , roughly chopped
  • 2 garlic cloves
  • 30g galangal or ginger peeled and chopped (about 2 inches of ginger)
  • 6 kaffir lime leaves, stems removed and shredded (can be replaced with zest of 2 limes and 1 lemon)
  • 2 stalks lemongrass, white parts only, thinly sliced
  • 1 cup chopped coriander leaves, stems and roots
  • 1 tsp peanut or vegetable oil
  • 1/2 tsp shrimp paste
  • 1 tbsp coconut sugar
  • 3 green onions, roughly chopped


  1. Heat a small frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan for 2-3 minutes till fragrant and slightly golden.
  2. Place the seeds in a food processor and grind till fine. 
  3. Combine all the ingredients with the ground seeds in a food processor and blend into paste, scraping down the sides of the bowl. Go as smooth as possible.
  4. Can be stored in the fridge for up to one week.

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