Why You’ll Love This Recipe

Thai Green Curry Paste is a bold and aromatic blend of fresh herbs, spices, and chilies that forms the foundation of one of Thailand’s most beloved dishes. With its vibrant green color and layers of flavor—from citrusy lemongrass to the heat of green chilies—this homemade paste offers an authentic taste and can be customized to your spice preference. Perfect for curries, stir-fries, and marinades, it brings a burst of Thai flavor to any dish.

ingredients

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

green chilies (preferably Thai or bird’s eye)shallotsgarliclemongrass stalksgalangal (or ginger as substitute)kaffir lime zest or leavesfresh cilantro stemsground corianderground cuminwhite pepper paste or powdershrimp paste (or miso paste for vegetarian version)fish sauce (optional)lime juice (optional)

directions

Trim and roughly chop the chilies, shallots, garlic, lemongrass, and galangal.

Add all ingredients into a mortar and pestle or a food processor.

Pound or blend until a smooth, thick paste forms, scraping down the sides as needed.

Add a little water or oil if needed to help blend.

Taste and adjust seasoning, adding more chilies for heat, fish sauce for saltiness, or lime juice for acidity.

Use immediately or store in an airtight container.

Servings and timing

Makes about 1 cup of curry paste.Preparation time: 15 minutesBlending/pounding time: 10 minutesTotal time: 25 minutes

Variations

Add fresh basil or mint for an herbal twist.

Use green bell pepper for a milder, less spicy version.

Swap shrimp paste with soy sauce or tamari for a vegan version.

Add roasted cumin seeds for a more intense flavor.

storage/reheating

Store Thai Green Curry Paste in an airtight container in the refrigerator for up to 1 week.For longer storage, freeze in ice cube trays and transfer to a freezer bag—good for up to 3 months.No reheating needed; just use directly from fridge or thawed.

FAQs

Is Thai Green Curry Paste very spicy?

Yes, it’s typically spicy due to green chilies, but you can reduce the amount for a milder version.

Can I use a blender instead of a mortar and pestle?

Yes, a blender or food processor works well for convenience, though pounding releases more oils and aroma.

What dishes can I use this paste in?

It’s great for Thai green curry, soups, grilled meats, tofu stir-fries, and noodle dishes.

Is this paste gluten-free?

Yes, if you ensure the fish sauce or substitutes used are gluten-free.

How much paste should I use for a curry?

Start with 2–3 tablespoons for a curry serving 4 people, and adjust to taste.

Can I make it without shrimp paste?

Yes, use a vegetarian alternative like miso or soy sauce for umami flavor.

Conclusion

Thai Green Curry Paste is a flavorful, versatile base that adds depth and authenticity to a variety of Thai dishes. Making it from scratch allows you to control the ingredients and spice level, ensuring a fresher and more vibrant curry every time. Keep a batch on hand to instantly elevate your next meal with true Thai flair.