Thai Green Curry Paste

Recipe by Andros Nutritious Delicious

5 min

0 min

2 pers

Recipe uses


  • 1 tsp toasted cumin seeds
  • 1 small green chilli, de-seeded
  • 2 cloves garlic
  • About 5cm piece fresh ginger, grated
  • 6 Kaffir lime leaves or the grated zest of 1 lime
  • 2 stalks lemongrass, thinly sliced
  • 1 tbsp palm sugar or light soft brown sugar
  • 3 spring onions
  • 1 small bunch coriander
  • 1 x 100g pot Nutritious Delicious Natural


  • 1.Put all the ingredients in a small blender or food processor and whiz until they form a rough paste. Keep covered in the fridge for up to 1 week.


To toast cumin seeds, fry in a dry pan for 1-2 minutes until fragrant.

Stir the curry paste into hot noodles or stir fried vegetables for a very speedy supper.