Green Curry Paste


    • 6 Spring Onions
    • 5 Thai Green Chiles Seeded
    • 5 Thai Red Chiles Seeded
    • 1 Thai Red Chile With the Seeds
    • 2 Cloves Garlic
    • 1 Thumb Sized Piece Ginger
    • 1 Tablespoon Coriander Seed
    • 1 Tablespoon Cumin
    • 1/2 Teaspoon Black Pepper
    • 2 Lemongrass Stalks
    • 4 Branches Basil (with the stalk)
    • 1 Bunch Cilantro (with stems and roots if possible)
    • 2 Limes Zest and Juice
    • Splash Oil
    • 2 Tablespoons Fish Sauce


    1. Prep the separate ingredients, chop and place in a food processor or blender and blend until it is a smooth paste


    I make this green curry all the time as a base for other dishes. I have put it on pizza, in soup, and even once used it as a pasta sauce! It isn’t the most authentic recipe by far, but it tastes awesome, and is really simple without any exotic ingredients and if you have a food processor you can make it in 10 minutes. It is based on a Jamie Oliver recipe with a few changes.

    Seed 5 green chiles, and 5 red ones. Then if you want it spicy, throw an extra chile in seeds and all!

    I tend to just stack everything in the blender one by one. If you have a food processor, you can throw things in whole, but with a blender it is important to dice stuff up first. Once in awhile I make this in the mortar and pestle but it’s kind of a pain.

    I like to grate the ginger. Sometimes when you just chop it, it makes the whole curry stringy.

    Some of the spices crushed.

    Lemongrass can also make the curry stringy. Learn how to use it best here.

    Not much oil! Only what you need to make it blend.