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Thai Green Curry Paste
12 ea Green hot chilies
4 Tbls. Garlic (chopped)
4 Tbls. Shallot (chopped)
2 Tbls. Lemon grass (chopped)
2 Tbls. Galangal (chopped)
1 Tbls. Coriander root (chopped)
1/2 tsp. Kaffir lime rind (chopped)
1 tsp. Shrimp paste
1/2 tsp. Salt
1/4 tsp. Pepper corn


Into a blender, put the chilies and the rest of the ingredients except the shrimp paste and blend to mix well. Then add the shrimp paste and blend again to obtain about 1 cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Since Thai food is quite popular around the world, especially in USA., I found a lot chain grocery stores carry commercial Thai curry pastes in their shelves.

Preparation Time: Serves: 1 up
Recipe Origin: Thailand
Submitted by:
Baovan Truong
United States
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