SO! I have said in the past that I like to buy curry paste ready made… because at the end of the day its quicker and there are great curry pastes out there, SOOOOO… why bother hunting for lemongrass, lime leaves and all the rest of the freaky, exotic ingredients needed for the paste if you can just buy it ready made??

BECAUSE ITS WAY MORE TASTY! there, I said it.. If I have contradicted myself that I accept that, I am always changing my mind about these kind things.. and this week HOMEMADE GREEN CURRY PASTE IS THE SHIZ.

There is a much fresher taste when making thai green curry with a homemade paste. If you like to be creative then you can add spices, change the quantities of chilli to match your tongues capacity for spiciness or even add more or less garlic if you want.

Heres the recipe to the paste and a recipe for a green curry using this homemade paste! Enjoy!


Thai Green Curry Paste


50g small green chillis
20g lemongrass
20g fresh galangal or ginger
5g lime leaves
50g cilantro stems (you can use the leaves as well if you need to)
20g garlic
10g fresh turmeric (optional)
75g shallots
1 tbsp ground cumin
1 tbsp ground coriander
40g vegetable oil (olive oil works too)

1. Blend all the ingredients in a food processor or a blender until it becomes a rough paste, its ideal to leave a bit of texture. It will keep for up to a week in an air-tight container in the fridge, but you’ll have finished it way before then anyway 😉


Thai Green Curry


1 cup eggplant (chopped into 1″ cubes)
1/2 cup zucchini
1 white onion (chopped roughly)
1 tsp whole cumin seeds
1/2 tsp garam masala (optional)
1 tbsp vegetable oil
1 tbsp raw cane sugar (not white processed)
2 tbsp tamari or soy sauce
400ml coconut milk (60% coconut or more)
250g water
1 tbsp lime juice
3/4 tsp salt

1. Heat the oil on a medium heat in a pot or a pan, add the onions and the salt and cook for 5 minutes, stiring to avoid burning.

2. Add the cumin seeds and toast for 2 minutes then add the curry paste and cook for 2-3 minutes, stirring every minute or so to avoid the spices burning. This step will caramelise the sugars in the spices and the paste, resulting in a sweeter, tastier curry.

3. Add the vegetables and fry for a minute, then add the coconut milk and water.

4. Bring the curry to a boil and cook on medium heat until the vegetables are cooked and the sauce is nice and thick (around 20 minutes).

5. When the curry has finished cooking take it off the heat and add the tamari, the sugar and the lime juice. Serve with 1 cup of steamed rice.. you may wanna add some toasted cashews or peanuts.