Thai Green Curry Paste

This Thai Green Curry Paste is a vibrant, flavorful blend of fresh herbs, spices, and aromatics. It’s the essential base for one of Thailand’s most iconic dishes — green curry — and brings an authentic depth of flavor to a variety of Thai recipes. With its bold heat and fragrant notes, this homemade paste elevates any curry to restaurant-quality perfection.

Why You’ll Love This Recipe

• Authentic flavor better than store-bought varieties
• Customizable spice level
• Fresh ingredients with no preservatives
• Versatile base for soups, stir-fries, curries, and marinades
• Can be made in batches and frozen for later use
• Naturally gluten-free and vegan
• Quick to make with a food processor or mortar and pestle
• Makes your kitchen smell amazing
• Control the quality and source of ingredients
• Great for meal prepping Thai dishes

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green Thai chilies or serrano peppers
• Garlic cloves
• Shallots
• Galangal (or ginger as a substitute)
• Lemongrass stalks
• Kaffir lime zest or regular lime zest
• Fresh coriander roots or stems
• Cumin seeds
• Coriander seeds
• White peppercorns
• Shrimp paste (or miso paste for vegan option)
• Salt
• Water or oil (to blend if needed)

directions

1. Toast the cumin seeds, coriander seeds, and white peppercorns in a dry skillet until fragrant, then grind into a powder.
2. Prepare the herbs and aromatics: peel garlic and shallots, slice galangal, chop lemongrass, zest the lime, and clean coriander roots.
3. Add all ingredients to a food processor or mortar and pestle, including the ground spices and shrimp paste.
4. Blend or pound into a smooth paste. Add a bit of water or oil if needed to help the mixture combine.
5. Store in an airtight container or use immediately in your favorite green curry recipe.

Servings and timing

This recipe yields about 1 cup of curry paste, which is enough for 2-3 curries serving 4 people each.

Prep time: 15 minutes
Cook time: 5 minutes (to toast spices)
Total time: 20 minutes

Variations

• Spice Level: Adjust by adding more or fewer chilies.
• Vegan Option: Substitute shrimp paste with white miso paste.
• Herb Substitutes: Use cilantro stems if roots are unavailable.
• Zest Options: Substitute kaffir lime with regular lime zest and a pinch of lime juice.
• Make it Creamier: Blend with a spoon of coconut cream for a milder paste.
• Add Heat: Use bird’s eye chilies for a fiery kick.
• Add Sweetness: A dash of palm sugar can balance heat and acidity.

storage/reheating

Store the paste in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in ice cube trays or small containers for up to 3 months. Thaw in the fridge or directly add to hot oil when cooking — no reheating needed if using in a dish.

FAQs

What is Thai green curry paste made of?

It’s a blend of green chilies, garlic, shallots, galangal, lemongrass, lime zest, coriander roots, spices, and shrimp paste.

Is Thai green curry paste very spicy?

It can be quite spicy, but the heat level is adjustable depending on how many and which chilies you use.

Can I make it without shrimp paste?

Yes, you can substitute it with white miso paste to keep it vegan while maintaining umami depth.

How long does homemade green curry paste last?

It lasts up to 1 week in the fridge and 3 months in the freezer.

Can I use ginger instead of galangal?

Yes, although it changes the flavor slightly. Galangal is more citrusy and pungent.

What can I use green curry paste for besides curry?

It works great in soups, marinades, stir-fries, and as a spicy base for sauces.

Do I need a mortar and pestle to make this?

No, a food processor or blender works well, though a mortar and pestle can give a more traditional texture.

Can I make it milder for kids?

Yes, simply reduce the number of chilies and use milder peppers like Anaheim or poblano.

What’s the difference between green and red curry paste?

Green curry paste uses green chilies and has a fresher, herbaceous taste, while red curry paste uses dried red chilies and has a deeper, smokier flavor.

Can I buy this instead of making it?

Yes, but homemade has fresher flavor and no preservatives. Store-bought versions can also vary in taste and heat.

Conclusion

Making your own Thai Green Curry Paste at home unlocks a world of authentic Thai cooking. With fresh, vibrant ingredients and bold aromatic depth, it far surpasses anything from a jar. Whether you’re crafting a comforting curry or adding zing to a stir-fry, this paste is your ticket to truly irresistible Thai flavors.

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