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.

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 complimented 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
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Green Curry Paste | Kreaung Geng Geng Gwio Warn

Recipe Category: Condiments
All Rights Reserved: Adapted from Curry page 217


  • 10 mls coriander seeds
  • a few blades of mace
  • 15 mls dried red chillies
  • pinch of 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 ginger, chopped
  • 1 shallot, 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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