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Photo of Thai green curry paste by WW

Thai green curry paste

Total Time
15 min
10 min
5 min
Making your own Thai green curry paste is rather simple to prepare and once made you can freeze what you don’t need for up to 3 months, plenty of time to whip up another curry.


Ground coriander

2 tsp, seeds

Fresh green chilli

6 whole, coarsely chopped

Green shallot(s)

6 individual, large Asian variety


8 clove(s)

Fresh lemongrass

1 piece(s), white part only, coarsely chopped

Fresh coriander

1 cup(s), (1/2 bunch) stems and roots, coarsely chopped

Fresh ginger

1 tbs, 3cm piece, coarsely chopped

Ground cumin

½ tsp

Kaffir lime leaves

6 individual, coarsely chopped

Fish sauce

1 tbs

Sunflower oil

1 tbs, or canola variety

Shrimp paste

20 g, dried variety

Lime juice

2 tbs


  1. Heat a small frying pan over medium heat. Dry-fry coriander seeds for 3-5 minutes or until aromatic. Remove from heat.
  2. Process chilli, shallots, garlic, lemongrass, fresh coriander, ginger, cumin, lime leaves and coriander seeds in a food processor until finely chopped. Add fish sauce, oil, shrimp paste and lime juice. Process until almost smooth. Scrape down sides as needed.
  3. Spoon paste into an airtight jar. Refrigerate for up to 2 weeks. The paste can also be frozen for up to 3 months.