Green Curry Paste

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 1/2 cup


1/2 tsp coriander seeds
1/4 tsp cumin seeds
6 white peppercorns
1 tsp shrimp paste(blachan)
1/4 tsp ground turmeric
4 coriander roots, roughly chopped
2 lemongrass stems (while part only), roughly chopped
1 tbsp freshly grated galangal or ginger
1 long green chilli, roughly chopped
4 small green chillies, roughly chopped (or use 2 extra long green chillies)
4 kaffir lime leaves, spine removed, torn into strips
2 Asian red eschalots, roughly chopped
4 garlic cloves, roughly chopped


Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.

Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tbs water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.

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