The first time I had green curry, I was sitting on a tiny

plastic chair with my good friend Frank in one of the

many sketchy, but full of surprises alley in Bangkok.

After finding out that our luggages were lost

somewhere in the Beijing International Airport, we

thought that our best option was to go downtown,

have an ice cold beer and eat something insanely

spicy. We left for a month but had literally nothing

planned for this entire trip. No itinerary, not even a

single night booked in a hotel, but we knew one thing,

we were hungry. I feel like most tourists see Bangkok

as the place you stay after your arrival and the place

you stay before your departure. To us, it was a whole

different story, we ended up waiting three days before

getting our luggages sent to our hotel. Let’s just say

we made the best out of it, and for us, the only thing

we could think of was eating. At times, it felt like the

whole city was revolving around food. Didn’t matter

where you were or what time it was, you could always

see or smell some delicious food just steps away. The

most classic green curry recipes are usually chicken,

seafood, fish, vegetables, etc... and it’s always served

with white rice. Even though it would be considered

a blasphemy to use anything other than a pestle

and mortar to make the paste in Thailand, I fully

assume this quicker and effortless version of the

green curry paste.


150 gr Bird’s Eye chilies

1 Head garlic

2 Shallots

1 Thumb sized chunk of galangal or ginger

5 Cilantro roots

1 Kaffir lime

2 Stalks lemongrass

80 mg Cannabis olive oil

1 tbsp. White peppercorns

1 tsp. Coriander seed

1 tsp. Cumin seed

1 tsp. Salt

1 tbsp. Shrimp paste

*The amount of chilies is

entirely up to you, everyone

has a different tolerance to

hot peppers.


For the cumin and coriander

seeds, to bring out their fragrance,

dry fry them in a hot skillet for

about 30 seconds and then set

them in a bowl aside.

In a blender or a food processor,

blitz all the ingredients

(including the toasted seeds)

until you have thick but smooth puree.

You can use immediately, refrigerate

for the day after or freeze for later!!


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