Thai green curry paste used in a salmon traybake

Thai green curry paste

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(2 ratings)

Prep: 10 mins No cook


Makes 100g (approx)

Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or kaffir lime leaves

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal25
  • fat2g
  • saturates0.1g
  • carbs1g
  • sugars0.3g
  • fibre0.2g
  • protein0.4g
  • salt0.07g


  • 1 lemongrass stalk, tough outer leaves discarded, finely chopped
  • 1 lime, juiced



    The same shape, but smaller than…

  • 1 tsp ground coriander
  • 4-6 green chillies, deseeded if you prefer less heat, chopped
  • 4 garlic cloves, chopped
  • thumb-sized piece of galangal, peeled and chopped
  • 3 small shallots, peeled and chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 kaffir lime leaves, finely shredded
  • ½ small bunch of coriander, finely chopped
  • 1 tsp shrimp paste
  • 3 tbsp vegetable oil


  1. Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

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