Green Curry Paste

Green curry paste ingredients

Phrik Gairng Keow Wan

Storage 2 months Cooks in 30 minutes Difficulty EASY


  • 20 fresh green chillies
  • 10 black pepper corns
  • 1 tsp coriander seeds
  • 1 tsp salt
  • 1 tsp roasted fennel seeds
  • 1 tsp chopped galangal
  • 2 tbsp finely sliced lemongrass
  • 1 tsp kafir lime zest
  • 1 tsp chopped coriander root
  • 1 tbsp chopped garlic
  • 1 tbsp chopped shallot


  1. Heat a frying pan and gently roast the fennel seeds for one minute.
  2. Starting with the salt and chillies, smash all the ingredients together in a pestle and mortar for around 30 minutes or until a nice thick paste is formed.

Alternatively you can blend the ingredients together but the curry paste tastes much better if smashed by hand in a pestle and mortar.

To Store

Store in the fridge for up to two months.

Fresh green curry paste
The Finished Green Curry Paste

Green curry paste is a core ingredient for Thai Green Curry. Hope you enjoy my Phrik Gairng Keow Wan. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.