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Green curry paste

Green curry paste

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 750g/1lb 10oz

John Torode shares his secret to making a fragrant Thai curry - use this strong and aromatic homemade paste as a base

Nutrition: per serving (30g)
HighlightNutrientUnit
kcal18
fat1g
saturates0g
carbs2g
sugars1g
fibre0g
protein2g
low insalt1.2g
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Ingredients

  • 50g coriander seed
  • 25g cumin seed
  • 1 whole blade mace
  • 1 tsp freshly grated nutmeg
  • 9 garlic cloves , chopped
  • 9 shallots , chopped
  • about 15 coriander roots, chopped, plus a handful of coriander leaves
  • 19 green chillies , deseeded and chopped
  • 250g galangal , chopped
  • 5 lemongrass stalks, outer leaves removed, inner stalk chopped
  • 5 lime leaves , stalks removed and leaves chopped
  • 100g shrimp paste
  • handful basil leaves

Method

  • STEP 1

    Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.

  • STEP 2

    Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.

RECIPE TIPS
MAKE AHEAD

As Thai ingredients can be hard to get hold of, this paste is worth making in a large batch. Freeze the unused paste in ice cube trays for up to 2 months and use straight from the freezer.

Goes well with

Recipe from Good Food magazine, February 2012

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A star rating of 4.5 out of 5.7 ratings
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