Thai green curry paste is the heart of a great green curry—bright, herby, and full of layered heat. When you make it from scratch, the flavors pop in a way jarred versions can’t match. It’s surprisingly simple once you have the right ingredients, and it keeps well for quick weeknight meals.
Use it to build classic green curry with chicken or vegetables, or stir it into soups, marinades, and dressings. If you’ve never made your own curry paste, this is the perfect place to start.
What Makes This Special
The magic of green curry paste comes from fresh ingredients pounded or blended together into a smooth, aromatic paste. It’s a balance of heat, citrusy brightness, and gentle sweetness from spices and shallots.
Make it once and you’ll notice how clean and vibrant your curry tastes—no dull, muddy notes.
This version is rooted in traditional Thai technique, with a few smart substitutions if you can’t find specialty items. It’s flexible, too: you can adjust the chilies for your preferred heat level and tweak the herbs for depth. The result is a paste that works for curry and beyond.
Shopping List
- Green Thai chilies (bird’s eye or similar) – 12–15, stems removed (adjust for heat)
- Long green chilies – 2, for color and body (optional but recommended)
- Shallots – 3 small, peeled and roughly chopped
- Garlic – 6–8 cloves, peeled
- Galangal – 1 tablespoon, peeled and finely chopped (or ginger if needed)
- Lemongrass – 2 stalks, tender inner parts only, finely sliced
- Kaffir lime zest – 1 teaspoon finely grated (or regular lime zest if needed)
- Coriander root or stems – 3 roots or a small handful of thick stems, cleaned and chopped
- Fresh cilantro leaves – 1/2 cup, loosely packed
- Fresh Thai basil leaves – 1/2 cup, loosely packed
- White peppercorns – 1 teaspoon (or ground white pepper)
- Coriander seeds – 1 teaspoon, lightly toasted
- Cumin seeds – 1/2 teaspoon, lightly toasted
- Shrimp paste (kapi) – 1 teaspoon (optional but traditional)
- Sea salt – 1/2–1 teaspoon, to taste
- Neutral oil or water – 1–3 tablespoons, only if blending
Step-by-Step Instructions
- Prep your aromatics. Remove stems from chilies.
Roughly chop shallots, garlic, lemongrass, galangal, and coriander roots or stems. Zest the kaffir lime or regular lime. Pick cilantro and Thai basil leaves from the stems.
- Toast the spices. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1–2 minutes.
Add white peppercorns for the last 30 seconds. Cool slightly, then grind to a powder with a mortar and pestle or spice grinder.
- Choose your method: mortar or blender. For the most authentic texture and flavor, use a heavy mortar and pestle. A blender or small food processor works well and is faster.
If blending, add a splash of oil or water to help it move.
- If using a mortar: Start by pounding the salt with the toasted spices to make a fine powder. Add lemongrass and galangal; pound to a paste. Add chilies; pound until broken down and smooth.
Add garlic and shallots; pound again. Finish with cilantro, Thai basil, lime zest, and shrimp paste, pounding to a cohesive paste.
- If using a blender: Add chilies, shallots, garlic, lemongrass, galangal, herbs, lime zest, ground spices, salt, and shrimp paste. Blend until smooth, scraping down the sides as needed.
Add just enough oil or water to achieve a thick, spoonable paste.
- Taste and adjust. The paste should be aromatic, spicy, and slightly citrusy. Add a pinch more salt or lime zest if it tastes flat. For more heat, blend in another chili.
- Use or store. Use right away for green curry, or portion into small containers for later.
About 2–3 tablespoons of paste typically seasons one pot of curry serving 3–4.
How to Store
- Refrigerator: Store in an airtight jar with a thin layer of oil on top for up to 1 week.
- Freezer: Portion into ice cube trays or tablespoon-size scoops; freeze up to 3 months. Transfer to a freezer bag once solid.
- Avoid flavor loss: Keep air exposure low to prevent oxidizing and dulling the green color.
- Label clearly: Note the date and heat level if you make multiple batches.
Health Benefits
- Fresh herbs and aromatics: Cilantro, Thai basil, and kaffir lime zest bring antioxidants and bright, plant-based compounds.
- Chilies: Capsaicin can support metabolism and may help with circulation and inflammation.
- Lemongrass and galangal: Traditionally used for digestion and calming the stomach; they add flavor without extra calories.
- Low sugar, high flavor: You get intense taste with minimal added sweeteners or fats, especially if you blend with water instead of oil.
Pitfalls to Watch Out For
- Using only mild chilies: You’ll lose the signature heat. Balance bird’s eye chilies with a few mild green chilies for color and body.
- Skipping lemongrass or galangal: Substitutes help, but missing both will flatten the flavor.
Use ginger only if you can’t find galangal, and add extra lime zest to compensate.
- Over-watering the paste: Too much liquid makes it loose and weak. Add just enough to blend.
- Not toasting spices: Toasting unlocks depth. It’s a small step with big payoff.
- Old, dull herbs: Wilted herbs make a muddy paste.
Use fresh, vibrant leaves for the brightest color.
Alternatives
- Vegan-friendly: Omit shrimp paste and add 1 teaspoon white miso or a splash of soy sauce for savory depth.
- No coriander root: Use thick cilantro stems; they carry plenty of flavor.
- No galangal: Use ginger plus a pinch of ground cardamom to hint at galangal’s piney notes.
- No kaffir lime: Use regular lime zest and a few extra basil leaves for fragrance.
- Mild version: Swap half the bird’s eye chilies for larger, milder green chilies and remove seeds from the hot ones.
- Blender-free: A mortar and pestle creates a richer, oil-released flavor. It’s slower but deeply rewarding.
FAQ
How much paste should I use for one pot of green curry?
Start with 2 tablespoons for 3–4 servings and adjust to taste. If you like it bolder, go up to 3 tablespoons.
Remember, coconut milk and stock will mellow the heat.
Can I make it ahead?
Yes. It keeps for a week in the fridge or up to three months in the freezer. Freeze in small portions so you can grab just what you need.
Is shrimp paste necessary?
It’s traditional and adds savory depth, but you can skip it.
For a similar umami note, use a little white miso or soy sauce if you want a vegetarian or vegan paste.
Can I use a regular blender?
Absolutely. A high-speed blender or small food processor works well. Add a spoonful of oil or water to help it blend, but keep it thick.
Why isn’t my paste bright green?
Likely due to older herbs, too many red seeds from chilies, or over-blending with heat.
Use fresh herbs, stick to green chilies, and blend in short bursts. Adding a few extra basil leaves can boost color.
How spicy is it?
It’s medium-hot by default, but heat varies by chili type. Control the spice by using fewer bird’s eye chilies or removing their seeds.
Can I use dried chilies?
Green curry paste is traditionally made with fresh green chilies.
Dried green chilies are hard to find and often dull in color. Stick to fresh for best results.
What can I make besides green curry?
Stir a spoonful into coconut soup, toss with shrimp as a quick marinade, whisk into yogurt for a dip, or add to stir-fries with a splash of stock and coconut milk.
What if I can’t find Thai basil?
Use regular sweet basil with a few mint leaves to bring back a slightly peppery, cool note. It won’t be exact, but it’s close.
Do I need palm sugar?
Palm sugar isn’t typically in the paste itself; it’s added when cooking the curry.
Keep the paste savory and adjust sweetness in the pan.
Wrapping Up
Homemade Thai green curry paste is all about fresh, bold flavor. With a quick shop and 20 minutes of prep, you’ll have a paste that transforms curry, soups, and marinades. Make a batch, freeze portions, and you’re set for fast, vibrant meals anytime.
When you’re ready, use this paste in your favorite green curry recipe and taste the difference. It’s the kind of kitchen move that pays you back again and again.
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