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If you love curries and spicy foods, making and stocking your own fresh pastes is a must. We think that the bought varieties are never as nice as our own and you will agree once you’ve made and cooked with your own pastes. Best of all is, you can vary the taste and heat to suit yourself!

Green Masala Curry Paste


  • 80 g green chillies, stems removed and coarsely sliced
  • 80 ml coarsely chopped coriander leaves and stems
  • 65 ml coarsely sliced fresh ginger
  • 65 ml coarsely chopped fresh garlic
  • 15 ml salt
  • 30 ml sunflower oil
  • 30 ml lemon juice
  • 30 ml water

Chef's hint: If you like a stronger paste, add 20 - 30 g more chillies. And if you like a milder paste, reduce the chili. The best way to get to your level of heat, is to to first blend together all the ingredients without the chillies and then to add the chillies a bit at a time and tasting after each addition until you like the heat.


Place all the ingredients in a small blender and process until smooth.

Bottle and keep refrigerated.

Use as required.

Yields about 250 ml paste, sufficient for about 8 - 10 curries