Green Curry Paste

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From Sri Owen


  • 2-4 green chillies, chopped
  • 2 green capsicum, deseeded and chopped
  • 6 shallots, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons roasted coriander seeds
  • 2 teaspoons roasted cumin seeds
  • 1 teaspoon shrimp paste
  • 4 tablespoons chopped coriander leaves
  • 2 teaspoon chopped coriander roots
  • 1 stem lemon grass
  • 1 teaspoon chopped fresh gallingal, or gallingal powder
  • 4 tablespoons tamarind water
  • 2 tablespoons groundnut oil, or vegetable oil
  • 1 teaspoon salt
  • 290ml cold water


Process all ingredients except water in a food processor and process until smooth. Place in a saucepan and simmer for 5-8 minutes, stirring at times. Add the cold water and bring it to the boil and then simmer for 30-45 minutes. Use one tablespoon of curry paste per person. Paste can be made in advance and frozen in ice cube trays and then stored in the freezer in a plastic bag.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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