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Gordon Ramsay

Green Curry Paste

Side · Paste · Makes ~½ cup · Ramsay

Vegan Gluten Free Make Ahead

Ingredients

  • Fresh Cilantro (stems and leaves)1 bunch
  • Lemongrass, tough outer layers removed, chopped2 stalks
  • Green Chilis (Thai or serrano)4–6
  • Kaffir Lime Leaves4 leaves
  • Shallots, peeled3
  • Garlic4 cloves
  • Fresh Ginger, peeled1" piece
  • Neutral Oil2 tbsp
  • Salt1 tsp
  • Fresh Lime Juice1 lime
  • Black Pepper½ tsp

Method

  1. Prep the aromatics. Roughly chop the lemongrass, shallots, garlic, ginger, and green chilis. Remove the central rib from the lime leaves. Don't worry about precision — everything goes in the blender.
  2. Blend. Add all ingredients to a high-powered blender or food processor. Blend until a completely smooth paste forms. Scrape down the sides as needed and add a splash more oil or lime juice if the blade is struggling.
  3. Taste and adjust. The paste should be fiery, fragrant, and bright. Add more salt or lime if needed.
  4. Store. Transfer to a sealed jar. Keeps in the fridge for up to 1 week, or freeze in tablespoon portions for up to 3 months.
💡 Quantities are estimated — the original recipe listed ingredients only. Adjust chili quantity to your heat preference. The cilantro stems carry the most flavour — don't discard them. For the smoothest paste, a high-powered blender beats a food processor. Use 2–3 tbsp paste per portion when cooking.