Thai Green Curry Paste Thai Green Curry Paste

Thai Green Curry Paste | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

This key ingredient in many Asian dishes is prized for its complex, spicy kick. To save prep time, skip the traditional mortar-and-pestle method and pulse the ingredients in a food processor to release their flavourful essential oils. The optional shrimp paste adds a delectable umami layer but can be omitted for a vegetarian version.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Credits : Canadian Living Magazine



In dry skillet, toast coriander seeds, cumin seeds and peppercorns over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes; let cool for 5 minutes. In food processor, pulse until finely chopped, about 1 minute. Add whole and seeded chilies, lime leaves, garlic, lemongrass, shallots and cilantro. Pulse, occasionally scraping down side, until finely chopped, 3 to 4 minutes. Add galangal, shrimp paste (if using) and salt; pulse until evenly mixed, about 1 minute. (Make-ahead: Refrigerate in glass jar for up to 1 week or portion into ice-cube trays and freeze for up to 6 months.)

Makes about 1 cup.

Nutritional facts Per 1 tbsp: about

  • Fibre 1 g
  • Sodium 148 mg
  • Protein 1 g
  • Calories 17
  • Potassium 100 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g


  • Iron 6
  • Folate 3
  • Calcium 2
  • Vitamin A 7
  • Vitamin C 13
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Thai Green Curry Paste