Green Curry Paste (Nam Phrik Gaeng Khiaw Waan).

recipe name

May 3rd, 2012

Green curry is a very popular dish, however it is mostly not vegetarian. Once you have the ingredients it is easy to make your own curry pastes.

Makes 1 cup paste (about 6 serves).


  • 3 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 6 long hot fresh green chillies (100 grams)
  • 1/3 cup chopped shallot (eschalot)
  • 4 cloves garlic
  • 1 inch piece lemon grass root (white stem)
  • 1 teaspoon fresh coriander stem and root chopped
  • 3 teaspoons coriander leaf
  • 1/2 inch square piece galangal root
  • 2 teaspoons miso paste
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sugar


In a hot pan, dry roast the coriander seeds, cumins seeds and peppercorns for a few minutes until the cumin seeds are lightly browned.

In a food processor, process the spices into a powder. Add all the other ingredients to the food processer and process until the mixture is a reasonably smooth paste. You may need to add a little water.

The mixture can be frozen into single use portions for months or stored in a jar in the fridge for up to two weeks.

To make two serves of curry add two tablespoons of paste to hot saucepan. Fry in a little oil until fragrant and then add two cups of hot water. Bring to the boil and then add vegetables and tofu. Simmer until everything is cooked, then add a cup of coconut milk and season with soy sauce.


Some ingredients in the curry paste can be hard to find so you can make substitutions where necessary.