Green Curry Paste

Name: Green Curry Paste
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: Asian
Ingredients: about 2½ chiles (50 g) Green Chile; about 7½ chiles (15 g) Bird's Eye Chile; about 3 stalks (55 g) Lemongrass; 25 g Galangal; 7 g bergamot zest Makrut Leaf; about 1 shallot (30 g) Shallot; about ¾ tsp (3 ml) Shrimp Paste; about 4 cloves (20 g) Garlic; 10 g Coriander Root; 6 g Turmeric; 1 tsp white peppercorns (3 g) White Pepper; 1 Tbsp coriander seeds (6 g) Coriander Seed; 1 tsp cumin seeds (2 g) Cumin; 1 g Cardamom

Independent adaptation of a publicly published Bongkoch “bee” Satongun recipe. Not affiliated with, sponsored by, or endorsed by Bongkoch “bee” Satongun.

CONDIMENT · GREEN CURRY BASE

In the published recipe, this is the condiment for Thai green curry. The same recipe pairs it with Green Curry Sauce, the curry sauce.

Bongkoch Satongun's green curry paste, the curry base.

On the jar

GREEN CURRY

Method: blend
Yield: about 1 cup
Ingredients: 14

Blender sauce. Cook from the recipe

Ratio

Shrimp Paste 3 ml

Ingredients

Green Chileabout 2½ chiles (50 g)
Bird's Eye Chileabout 7½ chiles (15 g)
Lemongrassabout 3 stalks (55 g)
Galangal25 g
Makrut Leaf7 g bergamot zest
Shallotabout 1 shallot (30 g)
Shrimp Pasteabout ¾ tsp (3 ml)
Garlicabout 4 cloves (20 g)
Coriander Root10 g
Turmeric6 g
White Pepper1 tsp white peppercorns (3 g)
Coriander Seed1 Tbsp coriander seeds (6 g)
Cumin1 tsp cumin seeds (2 g)
Cardamom1 g

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Green Curry Paste wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

Green Curry Sauce★ STARRED KITCHENOn the jar: GREEN CURRY
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Bongkoch “Bee” Satongun — published sauce recipes in the PantryFlex catalog. Michelin 1* (Paste, Bangkok).

Adapted from a Bongkoch “Bee” Satongun recipe (Bongkoch Satongun / Michelin Guide).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Bongkoch Satongun / Michelin Guide (published as “Green Curry Paste”). Full citation lives in Provenance.

Companion jar