Not-Quite-Thai Green Curry Paste (vegan + low sugar)

paste1A recipe with the salty, zingy, satisfying flavours of a traditional Thai curry paste, but with ingredients you’re more likely to have on hand at home. Consider this the quick, mild and family-friendly Thai curry paste. Adapt this curry paste recipe to suit your own taste buds, and experiment with using different herbs and spices! On cold Autumn and Winter evenings, these are the sorts of flavours to warm your stomach and add an exotic twist to your meal.


  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds (or 1/2 tsp cumin powder)
  • pinch of paprika or chilli
  • 1 handful basil or Thai basil
  • 1-2 cloves garlic
  • juice of 1/2 lime + zest
  • 1 inch fresh ginger, grated
  • 2 tbsp white wine vinegar
  • glug of olive oil
  • 1 tbsp soy sauce
  • pinch of salt and pepper
  • If you want to make the paste sweeter, add a tsp coconut sugar or agave nectar


Toast the coriander and cumin seeds in a dry pan until browned and fragrant (if they start to ‘pop’, this is a good indictor they’re done)

Add all ingredients to a food processor or blender and process until a smooth paste is formed

Use right away, or store in a jar in the fridge for 3-4 days

I served this with stir-fried sliced red cabbage, apple, mushrooms and courgetti noodles.


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