Thai Green Curry Paste - Plant based whole food

Thai Green Curry Paste

Anyone who has seen the recipes in my blog will know I love spicy food. And I love Thai food probably the best! It’s so full of flavors that literally burst into your mouth and can zing up the most mundane of foods!

Being whole food plant based does mean that food needs to zing (that is a real word – right?!) you don’t just want plain lentils or plain quinoa with a grilled mushroom (bor-ING!) – adding spices and herbs is the secret to zinging up your food and this Thai green curry paste will certainly do that!

Thai Green Curry Paste 


½ bunch of coriander/cilantro (fresh) – roughly chopped

2 hot green chilies – roughly chopped

½ onion – roughly chopped

1 inch peeled ginger – roughly chopped

5 garlic cloves

2 stalks lemon grass – outer skin peeled off – roughly chopped

½ tsp black pepper

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp salt

3-4 kaffir lime leaves

Zest of 1 lime

2 tbsp olive oil


This recipe is without shrimp paste and kaffir lime as I can’t get them on Antigua – but believe me – you don’t need them. This recipe is just as good as any Thai curry I’ve eaten in Thailand!



  1. Place all the items in your blender and blend until a smooth paste has formed. Ta Dah! your thai green curry paste is now ready! At this stage, its a good idea to freeze what you don’t need into ice cube makers, and just pop one or two out as you need them.


When making the actual curry, add 2 ice cubes of Thai green curry paste to a pan and heat, add a can of coconut milk, 2-3 tsp of fish sauce and a pinch of sugar to taste.YUM!!!!

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