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Updated: May 24, 2021


4-5 green green chillis

2 shallots, peeled

5 cloves of garlic, peeled

4 spring onions

1 inch piece of ginger, peeled

2 lemongrass stalks

1 lime - zest & juice

4 lime leaves

Small bunch of coriander

Small bunch of basil

1 tsp fresh turmeric root

1/3 x 400ml can of coconut milk

1 tsp salt


  • Place all of the green curry paste ingredients in a food processor or blender. Process, then add up to 1/3 can coconut milk or enough to blend the ingredients together and mix well.

  • Place in a container and keep refrigerated for up to 2 weeks.

* Freeze in ice cube trays and once frozen bag up for easy use. Use within 4 months.

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