You’ll never buy it from the shops again after you find out how much better it tastes and easy it is to make your own Thai green curry paste from scratch! The only trade off is that unless you cook a lot of asian style foods already, you probably won’t have a lot of these ingredients. So when you first make this it will feel like you spent more money than it’s worth – but that’s just because you have to buy say the whole packet of spice … that will last you many, many more curry paste recipes.

Green curry or Massaman curry are one of John’s favourite dishes (alongside spaghetti bolognese, sandwiches and steak and veggies), so you can see that cooking for him is pretty easy. In fact, we have a running joke in our house that he eats bolognese for 3 months, then curry for 3 months, then sandwiches for 3 months and then steak and veggies. And there is quite a lot of truth in that except that I get bored cooking the same thing over and over!


Which is how I discovered making my own curry paste at home. If I had to make curry every Sunday for weeks on end, I could at least make it more fun by experimenting with different curry paste recipes! This Thai Green Curry Paste recipe is a cumulation of a number of weeks of trying different variations and researching other recipes. I’m certainly not an expert in curry paste, but it’s pretty darn good if I do say so myself.

I also ended up getting extra creative and made myself a raw curry sauce that was so delicious massaged into kale leaves. This was a little experiment that stemmed from my lovely doctor Marilyn Golden’s recipe book Golden Energy (excellent for raw vegan newbies like me).  Scroll down to get that bonus Raw Curry Kale Salad recipe.

So I hope you give this a shot instead of buying your curry paste in a jar – you’ll be surprised how simple it is and very happy with how much your taste buds will have a little curry party in your mouth.


Thai Green Curry Paste

1/2 tsp coriander seeds
1/4 tsp cumin seeds
6 white peppercorns
1 tsp shrimp paste
1/2 tsp ground turmeric
4 coriander roots, roughly chopped
1 lemongrass stems (pale part only), roughly chopped
1 tbsp fresh galangal
1 tbsp fresh ginger
4 long green chilli, roughly chopped
4 kaffir lime leaves, spine removed, roughly chopped
3 red eschalots, roughly chopped
4 garlic cloves, roughly chopped
2 tbsp coconut oil or macadamia oil
1-2 tbsp hot water

  1. Add the spices to a pan over medium heat and dry-fry for a few minutes until fragrant.
  2. Add all the ingredients to a food processor, and process until well combined.
  3. Spoon into a clean glass jar, pour a layer of macadamia oil over top and store in the fridge for 2-3 weeks. You should be able to get 2-3 curries out of a jar of this, depending on how flavoursome you like it.

Raw Curry Kale Salad

270ml light coconut cream
1 cup coconut flakes
Juice of 1 lime
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp ground tumeric
1 tsp mustard powder
2 tbsp tamari sauce
2cm knob fresh galangal
2cm knob fresh ginger
1 garlic clove
2 kaffir lime leaves
Handful fresh thai basil
Handful fresh coriander
4 kale leaves
1/2 red cabbage
1 red onion

  1. Add all the ingredients to a high powered blender and blend until smooth, scraping down the sides if needed.
  2. Chop up all the salad ingredients finely, and mix together in a large bowl.
  3. Pour the sauce over top and massage through with your hands until well combined.
  4. Allow it to rest overnight in the fridge so that all the flavours really combine together.
  5. You can warm this in a dehydrator or oven on it’s lowest temperature, but I actually enjoyed it cold.

Tips for keeping your curry paste happy

  • Store it. To store your beautiful homemade curry paste, spoon it into a clean glass jar (wash in hot soapy water and allow to dry in a warm oven to sterilise it), then pour a layer of macadamia oil over top and you can store it in the fridge for 2-3 weeks.
  • Freeze it. If you don’t think you’ll use it all in a few weeks, then you can freeze your curry paste too! Simply spoon the paste into ice-cube trays. Once they are frozen, pop them out and into a container of plastic bag and then will be just fine for up to 3 months. Plus, it’s a great way to have your curry paste portioned and ready to go!
  • Cook it. Your curry paste packs a flavour punch, so you’re going to need to allocate one of your wooden spoons exclusively for curries. Otherwise you might find that other meals have an unwanted curry flavour due to the wood absorbing the spices … which could be just ew!
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