Name: Thai Green Curry Paste
Ingredients: 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 3 long green chiles, roughly chopped; 2 cloves garlic; 30g galangal or ginger, peeled and chopped; 6 makrut lime leaves, stems removed and shredded; 2 stalks lemongrass, white part only, thinly sliced; 1 cup chopped coriander (cilantro) leaves, stems and roots (see note); 1 tablespoon peanut or vegetable oil; 1/2 teaspoon shrimp paste; 1 tablespoon grated palm sugar or brown sugar; 3 green onions (scallions), roughly chopped

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Keep this curry paste in a jar in the refrigerator for up to 1 week. You’ll need approximately 3 roots (50g) of cilantro to get 1 cup of chopped cilantro.

Editor’s note: 

As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.

Recipe notes

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