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Green curry paste - a vegetarian version
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Prep Time
20
mins
Total Time
20
mins
Course
Main Course
Cuisine
Thai
Ingredients
½
Tbsp
Coriander seeds
½
Tbsp
Cumin seeds
6
white peppercorns
¼
Tbsp
fresh and grated Turmeric
or powder
2
lemongrass stems
white part only
1
tsp
fresh grated galangal
or ginger
2-3
green chillies
fresh, roughly cut (the quantity varies according to how spicy it is)
4
Kaffir lime leaves without leaf veins
coarsely cut
½
Kaffir lime
peel only (or lime)
2
shallots
coarsely chopped
4
cloves
of garlic
roughly chopped
1
tsp
soy sauce
Instructions
Dry roast the coriander seeds, cumin seeds and peppercorns in a pan and then grind them in a mortar to a fine powder.
Mix the rest of the ingredients to a paste in a large mortar or mixer.
Notes
This paste can be stored in the refrigerator for about 1 week.
Keyword
green curry, green curry paste