Thai Green Curry Paste

Making your own Thai curry paste is super easy and will taste WAY better than the store bought stuff. You can make a large batch of this in advance and keep it in your fridge for up to 2 weeks or in the freezer for several months.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

(Optional, but will yield more flavour) Toast the coriander, cumin seeds, and white peppercorns in a pan until fragrant.

Step 2

In a mortar and pestle or spice grinder, grind the cumin, coriander, and white peppercorns.

Step 3

Add all the ingredients to a mortar and pestle or food processor and combine the ingredients. Pounding in a mortar and pestle will release more flavourful compounds from the ingredients, but will take longer (10-15 min).

Step 4

Jar up the paste and store in the fridge for up to 2 weeks or in the freezer for several months.