Green Curry Paste


I am baaaaack! Did you miss me? So a few days ago, this girl was in the mood for some Thai green curry noodles, but was too lazy to go to the store to get some green curry paste to make said noodles. It got me wondering however whether I could make my own curry paste, so I looked up the ingredients and surely enough not only did I not have all of them, but some of them could not even be found here in Trinidad. Not one to be deterred however I substituted some of the ingredients with their Trinidadian counterparts and ended up with a pretty decent paste.


  • 1 tablespoon chopped chadon beni/culantro or cilantro may be used
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoons ginger
  • 1/4 cup garlic – peeled
  • 2-3 tablespoons sliced lemon (Everything but the seeds. Yes I know what I am doing :P)
  • 3-4 tablespoons sliced lemongrass
  • 1/2 teaspoon black pepper
  • 1 tablespoon salt
  • 1/2 cup sliced chives
  • 3 tablespoons fresh shrimp (shelled and deveined) or 1 tablespoon dried shrimp
  • 10-15 Green Chili Peppers
  • 1/2 cup or more of water as needed.


Take all the ingredients, throw them into a blender, blend into a paste and it is ready for use! If you feel like doing it the hard way, you can throw all of the items minus the water into a mortar and pound them into oblivion with the pestle. This lazy girl however likes the easy way out.

Now this paste is on the spicy side, so if you are cooking with it you may want to temper some of that heat by adding coconut milk to your dish. The paste can be used to cook anything from chicken to noodles. It is a nice deviation from the traditional Madras curry that we typically use, so if you are willing to try something a little different, try this recipe out. It is so much better than the store bought paste!

Thanks so much for reading!



One thought on “Green Curry Paste

  1. Pingback: Thai Green Curry Chicken | The Makeshift Chef

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