Thai Green Curry Paste

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

The iconic (yet different) green curry paste that can be the base of so many amazing dishes. We loved the addition of kale to this one!

Inspired by:

recipe updated 8 Jun 2020


  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Coriander seeds icon
    Coriander seeds
    1 tsp (2g)
  • Green chilli icon
    Green chilli
    3 (60g)
  • Fresh turmeric icon
    Fresh turmeric
    30g (about 5½ tbsp)
  • Kaffir lime leaves icon
    Kaffir lime leaves
  • Lemongrass stalk icon
    Lemongrass stalk
    1 (12g)
  • Coriander icon
    ½ cup (about 14g)
  • Soy sauce icon
    Soy sauce
    17ml (1⅛ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    66ml (4½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    40g (about 3⅛ tbsp)
  • Spring onion icon
    Spring onion
    3 (45g)
  • Kale icon
    ½ cup (about ½)


  • kCook icon TM5
  • kCook icon Jar
  • kCook icon Tm5 bowl

Step preview

  1. Add cumin seeds and coriander seeds to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Cook - approx 5 min, varoma, speed 1
  4. Blitz - approx 20 sec, speed 8
  5. Then add green chilli, fresh turmeric, kaffir lime leaves, lemongrass stalk, coriander, soy sauce, extra virgin olive oil, coconut sugar, spring onion and kale to the TM5 bowl
  6. Mix until combined - approx 20 sec, speed 8
  7. Scrape down sides of TM5 bowl
  8. Transfer content of TM5 bowl to jar
  9. Refrigerate in fridge
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