Thai Green Curry Paste

Servings: for 4 peopleGreen Curry Paste


  • 3-6 green chillies (depending on how spicy you like it)
  • 20g Thai basil
  • 2 tbsp chopped garlic
  • 1 tsp chopped galangal
  • 2 tbsp chopped shallots
  • 1 tbsp chopped lemongrass
  • 1 tbsp chopped coriander stalks
  • 1 tbsp chopped kaffir lime leaves (stem removed)
  • 1 tsp chopped turmeric
  • ½ tsp white peppercorns
  • 2 tsp coriander seeds
  • 1 tsp roasted cumin seeds
  • 1 tsp shrimp paste (replace with ½ tsp of salt for a veggie option)


  1. Put the peppercorns, coriander seeds and cumin seeds into a hot pan and roast for a couple of minutes over a medium heat. Avoid burning. 
  2. Then place into mortar and pound well. Or use a coffee/spice grinder and blend until they become a fine powder. Set aside.
Apart from the shrimp paste, add the remaining ingredients into the mortar and pound until mixed well. Or use a coffee/spice grinder instead.
  4. Add shrimp paste, pepper/coriander/cumin powder and pound or blend until it becomes a smooth paste. 

  5. Store in a air tight container and refridgerate for up to 3 weeks (see below notes).

Notes: If I don’t use all the paste (sometimes I prefer my curry to be less spicy), I put what’s left into ice-cube trays and freeze to help maintain its fresh flavour. 

What’s nourishing about this recipe… 

There are so many nutritious ingredients in this paste but today I’m focusing on the Thai basil and green chillies.

Basil is an excellent source of vitamin K and manganese. It’s also a good source of copper, magnesium, vitamins A and C. It contains phytochemicals that protect our DNA and it’s been shown to be antibacterial, anti-inflammatory, promote healthy gut flora, promote cardiovascular health and it can reduce intestinal cramping. 

Green chillies are an excellent source of vitamin C and A. They have been shown to raise metabolic rate, increase energy expenditure and can help stimulate digestion. Also, studies have shown that chilli consumption can help control and reduce insulin resistance and hyperinsulinemia (high insulin levels) often associated with type 2 diabetes.