Thai green curry paste

  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 3 long green chillies, roughly chopped
  • 2 cloves garlic
  • 30g galangal or ginger, peeled and chopped
  • 6 kaffir lime leaves, stems removed and shredded
  • 2 stalks lemongrass, white part only, thinly sliced
  • 1 cup chopped coriander (cilantro) leaves, stems and roots+
  • 1 tablespoon peanut or vegetable oil
  • ½ teaspoon shrimp paste
  • 1 tablespoon grated palm sugar or brown sugar
  • 3 green onions (scallions), roughly chopped
  1. Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.
  2. Place in a small food processor and process until ground.
  3. Add the chilli, garlic, galangal, lime leaf, lemongrass, chopped coriander, the oil, shrimp paste, sugar and onion.
  4. Process into a paste, scraping down the sides of the bowl. Makes 1 quantity

NOTE
+ You’ll need approximately 3 roots (50g) of coriander to get 1 cup of chopped coriander. 

TIP
Keep this curry paste in a jar in the refrigerator for up to 1 week.

RATE THIS RECIPE:
Reader ratings (3.88) 321751
donna hay team

Hi Tammy, for the best flavour we recommend using fresh kaffir lime leaves. Hope this helps! The DH Team

Tammy Colleran

Can you use dried kaffir leaves or do they have to be fresh?

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