Riverford Wicked Leeks
Green Thai curry paste recipe image

Print Green Thai curry paste

A powerful hit of sweet and sour, heat and salt, this can be kept in the fridge for a few days or frozen in small batches and defrosted as needed. Use about 3 tablespoons of paste for a Thai-style curry for 4 people, adding your choice of meat, fish or veg, with extra chilli, lemongrass and spices to taste, a tin of coconut milk and a little stock if needed to thin. Top with a handful of coriander and Thai basil leaves


  • 5 green chillies
  • 2 tbsp chopped garlic
  • 2 tbsp lemongrass, chopped
  • 4 shallots, chopped
  • 1 tbsp fresh ginger, peeled & grated
  • 2 tsp kaffir lime leaves, chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground white pepper
  • 2 tsp fish or soy sauce
  • 1-2 tbsp oil


  1. Put all the ingredients in a blender and blitz together to form a smooth paste.
  2. Keep in the fridge in an airtight container, or freeze in covered ice cube trays and used as needed.
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