Homemade Green Curry Paste to Eat Now or Store for Later


Learn how to make authentic Green Curry Paste (Nam Prik Kaeng Kiaw Wan) from scratch using simple ingredients like galangal, lemongrass, and blended spices. Chef Jayson shares his expert tips for a flavorful and aromatic paste that you can use right away, or store for later use.


0:00 Welcome to the Kitchen!
0:34 Our Ingredients
1:26 Galangal
2:59 Toasted Spices
3:36 Grinding
4:05 Blending
5:03 Scrape and Repeat
5:45 Smooth Consistency
6:10 Storage
7:04 Thanks for Coming!


Recipe: Green Curry Paste (Nam Prik Kaeng Kiaw Wan)


1 tbsp. Galangal – peeled and chopped (substitute ginger)

2 tsp. Lemongrass – lower part 1/3 chopped•

1 tsp. Kaffir lime – peeled and chopped (substitute orange peel)

2-3 tsp. Whole Coriander – chopped (also to make a green colour)

3 tbsp. Shallots – chopped

2 tbsp. Garlic – crushed and chopped

2 tbsp. Salt

60 ml. Warm Water

1 tbsp. Shrimps paste (substitute anchovy paste)

15 Small green chilies (to make it spicy) for less spicy curry reduce chilies

1 tsp. Peppercorns, Cumin, Coriander Seeds – roasted and ground (in mortar of mixer)

  • use equal amounts Peppercorns, Cumin, and Coriander Seeds


Recipe Preparation:

Put all other ingredients in a mortar and grind until the paste is smooth

Add water when you use blender (Do not add water when you use Thai maxing method)

Chef Jayson’s Preparation:

Peel and rough chop the galangal (or ginger), lemongrass, kaffir lime, and shallots.

Crush and chop the garlic. Rough chop green chilies.

Roast and Grind the Spices:

In a dry skillet over medium heat, add the peppercorns, cumin, and coriander seeds.

Roast them until they become fragrant and slightly browned, 1-3min.

Let them cool for a few minutes.

Grind them into a fine powder using a mortar and pestle or a spice grinder.

Blend Everything Together:

In a food processor or blender, combine:

Chopped galangal (or ginger)


Kaffir lime (or orange peel)

Whole coriander




Shrimp Paste (or anchovy paste)

Ground Spices

Add the chopped green chilies based on your desired level of heat.

Add warm water, adjust for desired smoothness.

Blend the mixture until it forms a smooth paste.

Scrape down the sides of the blender to ensure all the ingredients are blending evenly.

Blend again. Repeat until a smooth even paste has formed.


Transfer the green curry paste to an airtight container or a glass jar.

Pack tightly to minimize exposure to air.

Seal the container and store it in the refrigerator for up to two weeks.

You can also freeze it for longer storage.

SOURCES: Krabi Cookery School Recipes,

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