Traditional Thai Red & Green Curry Paste
Prep time
Total time
Recipe type: Sauces, Dips & Dressings
Serves: 4 people
  • 1 tbsp lemongrass (use only lower halves of stems with the bulb for more flavour)
  • 1 tbsp galangal
  • 1 tbsp shallots
  • 1 tbsp garlic (leave the skin on if using small Asian garlic)
  • ½ tbsp kaffir lime zest (or leaves)
  • 1 tsp salt
  • 1 tbsp shrimp paste
For green curry only:
  • 10 green peppercorns (or black/white peppercorn)
  • 1 bunch coriander
  • ½ tsp turmeric powder
  • 1 tsp fresh green Birdseye chilli
For red curry only:
  • 7-10 dried red chillies
  1. Add the following ingredients to a pestle & mortar:
  2. Slice the lemongrass and galangal into small circular discs.
  3. Chop the shallots, garlic and green OR red chillies into small pieces.
  4. Add the kaffir lime zest and salt.
  5. (For green curry only: Add the green curry paste ingredients).
  6. Smash the ingredients using an up and down hand motion (do NOT grind as this will cause the paste to become watery) until a paste is formed.
  7. Add the shrimp paste & mix.
  8. Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
  9. Enjoy!
Recipe by Andrea's Passions at