Total Time
Prep 10 mins
Cook 3 mins

Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire.

Ingredients Nutrition


  1. In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
  2. Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
  3. This paste stays fresh for about a month in a covered container in your refrigerator.
Most Helpful

5 5

This was very easy to whip up and tastes very much like the green curry paste i am used to. I have not used it in a recipe yet, but will update this review when I do. Highly recommended (especially if you have all the ingredients on hand and don't have a can of curry paste).

4 5

Definitely seed and devein those chilis if you're using small ones! I used serranos - plenty spicey. I like the flavours together, unusual with the caraway. The seranos over powered somewhat, so I would be tempted to use a different kind next time, or maybe only use half. Thanks for another good one Sharon! Made for Indian More than Just Curries game, March 2010.

5 5

Yes, this is good! Mine wasn't too hot, either; so I actually used the whole recipe in making Curried Noodles With Tofu. The only trouble I ran into was that it stuck to my skillet; so I might use a few drops of oil next time.