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Thai Green Curry Paste

Makes enough paste for 3 curries

Preparation Time: 15 minutes


It’s no secret that I love Asian cuisine. Given our Indian heritage, we also love curries, and so a Thai Green curry of either pork, beef or seafood is a frequent menu item during the week in the GPHousehold.  I make this paste in a large batch, which can make 3 curries using 1kg of meat, and one can of coconut milk/cream.  I store the paste in ziplock bags in the freezer, and simply defrost and use. When you have 2 small kids and a house to take care of, meals like this are perfect and quick to cook!

How to use the paste:

Take 1 cup of paste and fry with a little extra oil in a pot.  After a few minutes when fragrant, add your meat and stir over medium heat to coat the meat in the paste.

If cooking beef or pork: Add boiling water to the level of the meat and simmer on medium low heat until meat is tender, topping up with boiling water if necessary (this can take 40-60 minutes on the stove, depending on your cut of meat. Alternatively you can cook in the pressure cooker). Then, add 1 can of coconut milk or cream, and season with salt.

If cooking prawns or fish: Add 1 can of coconut milk or cream, and simmer on low for a few minutes until meat is cooked. If you prefer a thinner curry, add some boiling water to suit. Season with salt.


  • 1 large garlic pod (80g)
  • 2 medium brown onions (350g)
  • 5 coriander roots with leaves (85g)
  • 2 inch piece fresh ginger (40g)
  • 2 thick stalks of lemon grass, white part only (50g)
  • 10 kaffir lime leaves
  • 5 – 10 HOT green chillies, to taste (this curry is best when HOT HOT HOT!)
  • 3 tsp shrimp paste
  • 1 tbl black pepper corns
  • ½ tbl coriander powder
  • 2 tsp cumin powder
  • ½ tsp turmeric powder
  • 2 tsp salt
  • ¼ cup oil (45g)


  1. Smash the garlic pod to loosen the cloves, and peel each clove.
  2. Peel the onions and cut into quarters.
  3. Thoroughly wash the coriander roots and leaves. NOTE – Coriander roots sometimes have residual dirt, so ensure you soak and wash thoroughly.
  4. Cut the ginger into quarters.
  5. Cut the chillies in half.
  6. Place all ingredients except the oil into a food processor and grind for 30 seconds to combine. Scrape down sides of processor.
  7. Add the oil and further grind for a few minutes until a smooth and fragrant paste is achieved. TIP – If the paste seems coarse, add a bit of water while grinding in the processor, until the smooth consistency if achieved.

Easy peasy J Enjoy! GPW