Thai Green Curry

Thai green curry Is Testy Spicy & Healthy Food.

Toast Coriander and Cumin Seeds With the Pepper in a Wok or Pan Over Medium Heat for 1-2 Minutes Until Fragrant, Shaking Pan to Prevent Burning. Cool Slightly, Grind to a Fine Powder Using a Mortar and Pestle. Wrap Shrimp Paste in a Square of Foil. Dry – Fry in a Wok or P[an Over Medium Heat for 1 Tbs Water and Use a Stick Blender ( or Transfer to a Processor) Tag Blend to a Paste. Store in an Airtight Container in the Fridge for Up to 2 Weeks.

  • To prep

    20 Mins
  • To cook

    40 Mins
  • Level

  • Yields



  1. Steps


    Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly, Grind to a fine powder using a mortar and pestle.

  2. Steps


    Wrap shrimp paste in a square of foil. Dry – fry in a wok or p[an over medium heat for 1 tbs water and use a stick blender ( or transfer to a processor) tog blend to a paste . Store in an airtight container in the fridge for up to 2 weeks.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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