The Recipe · No.754 · Thai Green Curry Paste

Thai Green Curry Paste, and Where to Source It

Pound it in a heavy mortar from hardest to softest. Crushing the fibers releases the essential oils in a way a blender's blades cannot, which is why a pounded paste smells and tastes far deeper. Toast and grind the seeds first so they blend in smooth.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook0 min
Makesabout 1/2 cup
CuisineThai
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Green bird's eye chilies
The color and the fire; a big handful for real heat. Fresh, bought local.
15
Local / market
Lemongrass and galangal
The tender lemongrass core, sliced thin, plus sliced galangal, not ginger. Fresh.
2 stalks
Local / market
Shallots and garlic
Sweetness and body that bind the wet paste. Fresh.
to taste
Source it →
Coriander and cumin seed
Toasted and ground for a warm, smoky base. Buy them whole and fresh.
1 tbsp
Source it →
Kaffir lime and shrimp paste
Lime zest for perfume and a little shrimp paste for savory funk. Local.
to taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. Toast the seedsDry-toast the coriander and cumin until fragrant, then grind to a powder.
  2. Pound the fibersPound the lemongrass, galangal, lime zest, and salt to a paste in a heavy mortar.
  3. Add the chiliesAdd the green chilies and pound hard until the skins break down.
  4. FinishWork in the shallots, garlic, ground seeds, and shrimp paste until smooth.
Part Three
The Toolkit

Mortar and pestle · Chef's knife · Small skillet

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