Green curry paste (Nam Prik Gaeng Kheaw Wan)


½ tsp. white pepper corns

2 tsp. cilantro seeds

1 tsp. cumin seeds

10 green chilies – medium size
1 tsp. salt

15 Thai basil leaves

2 tbsp. lemongrass
1 tbsp. galangal

2 tsp. kaffir lime peel

2 tsp. chopped cilantro roots

3 tbsp. shallot

2 tbsp. garlic

1 tsp. fermented shrimp paste

Note : To reduce spiciness, you can remove the seeds and pith from some of the chilies



  1. In a mortar grind the dry spices into a powder
  2. Add chilies and salt then pound until fine. Add the Thai basil leaves and pound until fine
  3. Add lemongrass, galangal, kaffir lime peel and cilantro roots then pound until fine
  4. Add shallots and garlic then pound into a fine paste
  5. Add shrimp paste and pound to mix well until the texture is smooth