Thermomix Thai Green Curry Paste

by Tenina Holder
posted 15 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

In keeping with the idea that making your own pantry items augments all of your cooking, we created a no-fuss Thai Green Curry Paste. This particular recipe renders a herbaceous, aromatic and well balanced paste with which you can base your curries and soups on, or even to dress your noodles and salads. The options are many and the payoff will be great. Low on spice but high in flavor, try your hand at this for a mellow and fragrant ace up your sleeve.



  • Cumin seeds icon
    Cumin seeds
    1 tsp (0.07oz/2g)
  • Coriander seeds icon
    Coriander seeds
    1 tsp (0.06oz/2g)
  • Green chili icon
    Green chili
    3 (2.12oz/60g)
  • Fresh turmeric icon
    Fresh turmeric
    1.06oz/30g (about 5½ tbsp)
  • Kaffir lime leaves icon
    Kaffir lime leaves
  • Lemongrass stalk icon
    Lemongrass stalk
    1 (0.42oz/12g)
  • Cilantro icon
    ½ cup (about 0.51oz/14g)
  • Soy sauce icon
    Soy sauce
    0.56fl oz/20g (1⅛ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2.23fl oz/60g (4½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    1.41oz/40g (about 3⅛ tbsp)
  • Green onion icon
    Green onion
    3 (1.59oz/45g)
  • Kale icon
    ½ cup (about ½)


  1. Add cumin seeds and coriander seeds to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Cook - approx 5 min, varoma, speed 1
  4. Blitz - approx 20 sec, speed 8
  5. Then add green chili, fresh turmeric, kaffir lime leaves, lemongrass stalk, cilantro, soy sauce, extra virgin olive oil, coconut sugar, green onion and kale to the TM5 bowl
  6. Mix until combined - approx 20 sec, speed 8
  7. Scrape down sides of TM5 bowl
  8. Transfer content of TM5 bowl to jar
  9. Refrigerate in fridge

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