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

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).

Kimke June 18, 2003

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.

magpie diner March 25, 2010

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.

tmkurth November 05, 2008