Green curry paste is very versatile and can be used in soups, curries, stir-fries and marinades. It goes particularly well with chicken and prawns as well as green vegetables.


  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 6 white peppercorns
  • 1 teaspoon shrimp paste (see note) (belacan)
  • 1/4 teaspoon ground turmeric
  • 4 coriander roots, roughly chopped
  • 2 lemongrass stems (pale part only), roughly chopped
  • 1 tablespoon freshly grated galangal (see note) or ginger
  • 1 long green chilli, roughly chopped
  • 4 small green chillies, roughly chopped (or use 2 extra long green chillies)
  • 4 kaffir lime leaves (see note), spine removed, roughly chopped
  • 2 Asian red eschalots, roughly chopped
  • 4 garlic cloves, roughly chopped


  1. Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.
  2. Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tablespoon water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.