Saiphin Moore’s Homemade Green Curry Paste Recipe

Homemade Green Curry Paste is a fragrant and versatile blend of fresh herbs, spices, and green chillies, perfect for creating authentic Thai dishes bursting with vibrant flavours.

Thai 20 minutes Easy Serves 4

Image: Rosa’s Thai/Saiphin Moore

Ingredients

1 teaspoon sea salt
5 long green chillies, sliced
5 green spur chillies, sliced
3 tablespoons galangal, finely sliced
2 tablespoons lesser galangal, finely sliced
3 lemon grass stalks, sliced
1 tablespoon lime zest, finely grated
3 coriander roots, finely sliced
4 shallots, sliced
1 garlic clove
1 teaspoon shrimp paste
1 tablespoon coriander seeds, roasted and ground
1 teaspoon cumin seeds, roasted and ground
5 black peppercorns, crushed

Method

Finely grind the salt and chillies using a pestle and mortar or food processor.
When you have a smooth paste, add the two types of galangal, lemongrass, lime zest and coriander roots. Keep grinding or blending until the paste is smooth again.
Next, add the shallots, garlic, shrimp paste, ground seeds and peppercorns and grind/blend until the finished paste is smooth.

Saiphin Moore’s Homemade Green Curry Paste Recipe

Recipe notes by Saiphin Moore

Although I was raised in Thailand, most of my family is of Lao origin. However, I did have a Thai aunt who brought many authentic Thai recipes and ingredients into our home. She taught me so much, and I loved to cook with her.

Once a month, we would bring food to the monks in our local temple, and she always made a delicious Thai green curry using homemade curry paste that we ground by hand in a pestle and mortar.

This homemade green curry paste will keep in the refrigerator for 4 to 8 weeks if stored in an airtight container. Want to keep some for longer? Put the freshly-made curry paste portions into cling film wraps and freeze them individually so you can defrost just one whenever you need it. If left frozen, these will keep for up to 6 months.

About this recipe

This recipe is courtesy of Saiphin Moore, co-founder of the popular Thai restaurant group Rosa’s Thai, which offers a menu filled with beloved classics like Pad Thai and Green Curry alongside vegan-friendly options, all served in a warm and welcoming atmosphere. Perfect for casual meals or special occasions, Rosa’s Thai invites diners to savour bold, authentic flavours of Thai cuisine.

Rosa’s Thai Cookbooks

In keeping with its contemporary twist on authentic Thai dishes (sometimes based on Western ingredients), Rosa’s Thai cookbooks celebrate traditional Thai cooking techniques and feature over 200 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from our founder Saiphin’s regular trips back home.

Rosa’s Thai Cafe: The Cookbook
This cookbook celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

Buy cookbook

Rosa’s Thai Cafe: The Vegetarian Cookbook
Finding a strictly vegetarian menu can be difficult in Thailand, where fish sauce is the king of the kitchen. Chef Saiphin embraces this challenge in her second book, with over 100 delicious and simple recipes for adventurous, Thai-loving vegans and vegetarians, featuring authentic dishes such as Tom Yum Mushrooms, Panang Curry Tofu, Stir Fried Aubergine with Soybean Sauce and Butternut Red Curry.

Buy cookbook