Originating in central Thailand, this classic curry dish derives its name and color from the green ingredients used to make the paste. The green curry paste is fried in oil before adding coconut milk and other ingredients to make the curry dish. Leave out the protein to make it vegetarian but always serve it with steamed jasmine rice. 

My name is Breda Fenn. I’m a recipe developer and food creative from Sydney. I adore food from around the world and I’m passionate about bringing flavors from around the globe into my home for my family to enjoy. 

Green curry in Thai is called kaeng khiao wan which directly translates to sweet green curry. That said, this dish isn't a sweet dish. It's fragrant, earthy, and spicy (depending on how spicy the chilis you use are). 

Most commonly served with jasmine rice, you can also use the paste in fried rice or even noodle dishes. 

Even though curry paste can be found in most grocery stores that sell Asian products, nothing beats making your Thai green curry paste from scratch in a mortar and pestle. Not only do you have complete control over spice and flavor, but texture as well. So let's get pounding. 

Traditional Thai Green Curry Paste

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Category

Curry Paste

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Make this delicious curry paste for your next Thai-inspired dinner!

Author:

Breda Fenn

Ingredients

• 1 tsp white peppercorns

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1 inch piece galangal, sliced

• 1 lemongrass stalk, finely chopped

• 4 garlic cloves, peeled

• 1/2 tsp salt

• 2 shallots, roughly sliced

• 2 tbsp coriander stalks

• 6 green chillies, roughly chopped

• 1 cm piece fresh turmeric, sliced

• Zest of 1 lime

• 1 tsp dried shrimp paste

• 400ml coconut milk

• 1 tbsp fish sauce

• 2 tsp coconut or palm sugar

• 1 bamboo shoot

• 4 kaffir lime leaves

• 1 zucchini

• 300g chicken breast, diced

• 1 red capsicum

• Thai basil

• KROK Mortar and Pestle

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Directions

1. Toast the peppercorns, coriander seeds, and cumin seeds on medium heat until fragrant. Transfer to the mortar and grind into a fine powder.

2. Add the galangal, lemongrass, garlic, and salt, and pound to break up the fibers.

3. Add the shallots and coriander stalks then pound until you have a rough paste.

4. Add the chillies, turmeric, lime zest, and shrimp paste. Continue pounding the mix until it forms a uniform paste.

5. To make the curry, heat a tablespoon of oil in a pan and add 2 heaping tablespoons of the curry paste. Gently fry over medium heat for 1-2 minutes or until lightly colored and fragrant.

6. Add the coconut milk, fish sauce, and sugar and bring to a simmer.

7. Next add the bamboo shoots, lime leaves, and zucchini and continue simmering briefly.

8. Add the diced chicken and capsicum and cook gently until the chicken is just cooked through. Finish with a squeeze of fresh lime and Thai basil.

   

Recipe Video

Recipe Note

The easiest way to serve this curry dish is in a bowl next to a plate of jasmine rice. If you want to use the curry paste for other dishes, stop after step 4 for just the curry paste.