Green Curry Paste | Kreaung Geng Geng Gwio Warn

Green curry paste is known in Thai as kreaung geng geng gwio warn. It is a  fragrant, fresh curry paste made with fresh herbs and some spices.

Take a look at this inspiring recipe for ♥ Green Curry Paste ♥ from Lavender and Lime #LavenderAndLime Click To Tweet

If I could categorize my personality by using flavours, then I would be a citrus person. I love all things citrus, whether in fruit, scent or flavour. My favourite citrus is limes – to use with an ice cold margarita  or even to clean my fridge with. So, when making this  curry paste I tend to make sure it is ‘heavy’ on lime. This recipe below is exactly that – it has the wonderful lime scent and the strong chilli flavour is complemented by the soft notes the lime brings to the party. This recipe is a combination of the one out of my Curry recipe book, and the one given to me by Alvin Quah. You will never use all of this paste at once, but you can make it and store it in the fridge to use each time you want to make a green curry. Just fry a few teaspoons of the paste before adding it to your chosen ingredients.

Green Curry Paste
Green Curry Paste
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Green Curry Paste | Kreaung Geng Geng Gwio Warn

Recipe Category: Condiments
Makes enough for: 1 batch Green Curry Paste
All Rights Reserved: Adapted from Curry page 217


  • 10 mls coriander seeds
  • 2 blades mace
  • 15 mls dried red chillies
  • 1 pinch fine salt
  • 5 mls turmeric
  • 2.5 mls white pepper
  • 5 mls ground cumin
  • 3 kaffir lime leaves
  • 15 mls galangal paste
  • 2 lemongrass stalks, white part only, chopped
  • 6 green chillies, deseeded
  • 30 g coriander, stalks and leaves
  • 15 mls fresh root ginger, peeled and chopped
  • 1 shallot, peeled and chopped
  • 4 cloves garlic, smashed and peeled
  • 5 mls shrimp paste
  • 4 spring onions, chopped
  • 2 limes, zest and juice
  • 30 mls fish sauce
  • 15 mls canola oil


  • start by dry roasting the coriander seeds and the mace
  • when you can smell the spices add all the ingredients into a blender
  • blend to a smooth paste, pushing down the sides a couple of times

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26 thoughts on “Green Curry Paste | Kreaung Geng Geng Gwio Warn

  1. Mmm, curry! I’ve always wanted to make my own curry paste, but oh, there’s a local thai place that is just so good–and cheaper than buying some of the supplies, lemongrass is expensive around here and I don’t think I’ve seen galangal although I bet it’s at the international market. I will do it one of these days! My own fresh curry paste sounds amazing.

    1. sometimes it is worth splashing out on the ingredients – but if you can find a good ready made paste then that it also good 🙂

    1. Hi Stephanie, it is important but not vital. You could try swapping it out for fish sauce but I am not sure how it will taste 🙂

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