Learn how to make authentic Thai Green Curry Paste from scratch in just 15 minutes! Fresh, fragrant, and intensely flavorful, this green curry paste recipe can be made ahead and frozen for easy Thai curries anytime. Vegan-adaptable!
Made this and LOVED it. Doubling up on the recipe to freeze and store for future use when I make it next. Thanks for the awesome recipe!!
If you still enjoy visiting the Asian Market and making Thai recipes from scratch, this fragrant, flavorful, and authentic green curry paste recipe is just for you! Use it in this Thai Green Curry recipe, made with tofu, chicken, or shrimp!
Once you have all the ingredients on hand, it is fast, easy work! Yes, the hardest part is just taking the time to go to the Asian market. I know that’s not convenient for everyone, and trust me, I stock store-bought green curry paste in my pantry and have no problem using it. (This is my favorite brand.)
But if you are like me and like to learn new things and enjoy outings and making things from scratch, you will love this recipe for homemade green curry paste. It is so much fun!
Why you’ll love this Green Curry Paste recipe!
Incredible fresh flavor. Lemongrass, galangal, fresh chiles, herbs, and lime leaves create a fragrant, vibrant curry paste with layers of flavor you just can’t get from a jar.
Easier than you think! Once you’ve gathered the ingredients, the food processor does most of the work!
Perfect for meal prep. One batch makes enough for two Thai green curries, so you can use half now and freeze the rest for an easy dinner later.
Easy to customize. Adjust the chiles to make it mild or fiery, and leave out the shrimp paste for a vegan version.
So versatile. In addition to Thai green curry, use the paste to flavor soups, noodles, stir-fries, marinades, and more!
Green Curry Paste Recipe Ingredients
- Serrano chiles: Give the curry paste fresh green color and heat. Use 2-4 chiles. Three green chilies make a medium spice level, so adjust the amount to your heat preference. Thai chilies are great substitutions, but they are very hot!
- Shallot and garlic cloves: For mild sweetness, savory depth, and aromatic flavor.
- Fresh lemongrass: Adds its unmistakable bright, citrusy fragrance. You’ll use the white tender parts of the lemongrass stalks. Frozen chopped lemongrass works well, too, and is great to keep on hand.
- Galangal: A classic Thai aromatic with a peppery, citrusy, slightly piney flavor. Although it resembles ginger, its flavor is quite distinct. Look for fresh or frozen galangal and freeze what you don’t use for future curries.
- Kaffir lime leaves (optional): Add an intensely fragrant citrus flavor. If you don’t include these in the paste, you can always add kaffir lime leaves directly to the curry.
- Coriander seeds: Bring warm, citrusy, earthy notes. Toast and crush them to intensify their flavor, or substitute with ground coriander in a pinch.
- White pepper (optional): Adds an earthy, subtle heat that rounds out the fresh chile flavor. Black pepper can be substituted if needed.
- Thai basil leaves or cilantro: Fresh herbs add beautiful color and fresh herbal flavor.
- Shrimp paste (optional): This deeply savory, salty ingredient adds umami taste and complexity. Shrimp sauce can also be used. Optional, but really elevates the flavor!
Tip for Shopping at Asian Markets
When I go to the Asian grocery store, I have this grocery list with me that you can print out if you want. I often purchase frozen chopped lemongrass, frozen galangal (or fresh, then freeze the rest in smaller slices) and frozen lime leaves. This way I always have them on hand when I need them. Just pull them out of the freezer. Easy peasy.
How to Make Green Curry Paste Recipe
1. Prep the ingredients. Chop all of the fresh ingredients and toast and grind the coriander seeds.
2. Blend the curry paste. Add everything except for the oil and the shrimp paste to the bowl of a food processor and pulse repeatedly until finely chopped. If you have a mortar and pestle, you can grind the ingredients into a paste this way if you prefer.
3. Add the oil and shrimp paste. Add the oil and shrimp paste to the food processor and blend until smooth. Scrape down the sides as needed. Transfer to a jar to store in the fridge.
I love how vibrant and green the fresh curry paste is! So Beautiful! A perfect base for all your Thai curry dreams.
Chef’s Tips
- Toast the coriander seeds. A quick toast in a dry skillet releases their fragrant aroma and essential oils, giving the curry paste deeper flavor. Let cool before grinding.
- Control the heat with your chiles. Serranos offer a nice middle ground. Use jalapenos for a milder paste or carefully add Thai green chiles for more serious heat.
- A mortar and pestle creates lovely texture. Traditionally, the green curry paste ingredients are pounded together, which releases their aromatic oils and leaves some texture. However, a food processor is much faster and easier.
- When using homemade curry paste, use more than usual. When using homemade green curry paste-like in Thai Curries, you will need a little more than store-bought brands that are very concentrated in flavor. Add a few EXTRA tablespoons than the recipe calls for.
- Fry the paste in oil. Always fry the mixture in oil to add depth and enhance the beautiful flavor before adding any liquid or coconut milk. THIS IS KEY!
Serving Suggestions
The most obvious use for this green curry paste recipe is our Thai Green Curry! You can also use it in our Thai Green Curry Noodle Soup. Once you make a batch of this curry paste, you’ll find so many uses for it! Use the paste in stir-fry vegetables and other stir-fries, soups, noodles, or marinades for your favorite protein.
Storage
- Store the green curry paste in an airtight container or jar and refrigerate for up to 4 days.
- You can also freeze green curry paste for up to 3 months (a great reason to make a triple batch for whenever you have curry cravings!), either in a small freezer-safe container or bag, or you can divide it into an ice cube tray. Add the frozen portion directly to a warm skillet or thaw overnight in the fridge.
See? It’s so easy to make your own curry paste! Give this a go and please let me know what you think in the comments below.
Love Thai cooking? Learn how to make another Thai curry paste! Our Thai Red Curry Paste is just as simple.
More Thai recipes you may like
After you try this Green Curry Paste recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Green Curry Paste Recipe
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 1 ⅛ cup 1x
- Category: "How To", Condiment, cooking basics, curry paste, sauce
- Method: blended
- Cuisine: Thai
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegetarian
Description
Learn how to make authentic Thai Green Curry Paste from scratch in just 15 minutes! Fresh, fragrant, and intensely flavorful, this green curry paste recipe can be made ahead and frozen for easy Thai curries anytime. Vegan-adaptable!
Ingredients
- 2–4 serrano chiles, rough chopped (3 =”medium spicy”-see notes)
- 1 large shallot, rough chopped
- 2 lemongrass stalks (white tender parts) – thinly sliced, then finely chopped (1/2 cup chopped)
- 3 tablespoons galangal, finely chopped
- 2 kaffir lime leaves (optional- you can add whole leaves directly to the curry if you prefer)
- 5 fat garlic cloves
- 2 teaspoons coriander seeds (toasted and crushed, or sub ground coriander)
- 1/2 teaspoon white pepper (optional, but amazing)
- 1 cup packed fresh Thai basil leaves or cilantro (this adds beautiful color)
- 1 teaspoon salt
- 3 tablespoons olive oil or peanut oil
- 2–3 teaspoons shrimp sauce or shrimp paste (optional, but really elevates this- see recipe notes.)
Instructions
- Chop. Chop and prep all the ingredients. Toast and grind the coriander seeds.
- Blend. Place chilies, shallot, garlic, lemongrass, galangal, lime leaves, basil, salt, and pepper (everything except the oil and shrimp paste) in a food processor and pulse repeatedly until very finely chopped. (Alternatively, you can use a large mortar and pestle to grind everything down.)
- Combine. Then add the oil and shrimp paste, blending into a paste, scraping down the sides as needed.Store in a jar in the fridge.
Notes
This makes 1 ⅛ cups (perfect for two batches of Thai Green curry). Freeze half for another use.
Storage. You can refrigerate for 4 days, or freeze! Seal it well with no air pockets so it keeps its color)
How to use it: Make sure to fry the paste in the oil to add depth and intensity of flavor before adding any liquid. You may need to use a little more than a recipe calls for (store-bought green curry paste in a jar is often more concentrated and sometimes contains MSG to boost flavor).
Spice level: For more heat, you can also add a couple of spicy Thai green chilies, but use a light hand- they are HOTTTTT. Or for milder versions, use jalapeños.
Shrimp Paste. If you leave out the shrimp paste you will need to increase the salt, or fish sauce in the final curry recipe. You could also try adding a few anchovies or anchovy paste. Using the shrimp paste really, really elevates this and brings it to the next level. So I highly recommend it!
Nutrition
- Serving Size:
- Calories: 86
- Sugar: 2.1 g
- Sodium: 40.6 mg
- Fat: 5.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 8 g
- Fiber: 1.3 g
- Protein: 1.3 g
- Cholesterol: 0.6 mg
Can this be frozen?
Yes!
Is there a substitute you recommend for lime leaves? More basil?
sure or just leave them out.
My keyholder loves this recipe! I make a large batch and put in ice cube trays to freeze, then dump in a plastic bag and keep in freezer.
Love it!
made this and LOVED it. doubling up on the recipe to freeze and store for future use when I make it next. thanks for the awesome recipe!!
Thanks Karen, so glad you liked it!
I keep lime leaves and galangal in the freezer(your suggestion) so this was an easy recipe for me. Came together quickly and the extra paste was put into small jars for the freezer. Fresh lemongrass, peppers, basil, and shallots elevate this curry. Much better than store bought. Welcome back from India. I’m looking forward to see any recipes you brought back.
Great to hear Terry! Hope you are having a beautiful fall on the Eastside. xoxo
I love a homemade curry sauce. I cannot wait to try this recipe. Thank you for sharing!