Evening/ Sauces

Thai Green Curry Paste

You would think that something like a Green Curry Paste would be vegan but often it is not! Some store-bought Green Curry Pastes contain fish oil – that is why you should always take a moment to read the ingredients before popping a new ingredient into your shopping basket. Also, for some people (like my family) the store-bought pastes might be too spicy, so I decided to whip up my own paste instead. This Green Curry Paste is packed with flavour, but not spice. It is easy to make and stores in the fridge for weeks. You can also use this recipe as a base for a Red Curry Paste – just swap the green chillies with red chilies, use sweet red peppers and mild peppadews and swap the ground cumin and coriander with paprika and cayenne pepper.

Thai Green Curry Paste


  • 1 shallot, chopped
  • 4x garlic cloves, chopped
  • 3 jalapeños or green chilies, seeds removed (change quantity according to how spicy you want your paste)
  • 2 stalks lemon grass, chopped
  • 2 dried kaffir lime leaves
  • 1 cup coriander
  • ½ cup fresh basil leaves
  • 1 tablespoon fresh ginger, grated
  • juice and zest of 1 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and pepper to taste



Add all the ingredients to a blender & blend everything into a paste


Store in a sealed glass jar in the fridge – it will keep fresh for a couple of weeks

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