Why You’ll Love This Recipe

Thai Green Curry Paste is a vibrant, aromatic blend of fresh herbs and spices that forms the base of one of Thailand’s most beloved dishes. This homemade version bursts with flavor—spicy, citrusy, and deeply savory—perfect for curries, soups, marinades, or stir-fries. Making it yourself ensures freshness and the ability to customize the spice level.

ingredients

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

green chiliesgarlicshallotslemongrassgalangal (or ginger)kaffir lime zest or leavesfresh cilantro stemsground cumin ground corianderwhite pepper seeds or powdershrimp pastefish sauce (optional)lime juiceoil (for blending if needed)

directions

Prepare all your ingredients by roughly chopping the herbs and aromatics for easier blending.

If using whole spices like cumin and coriander seeds, toast them in a dry pan for 1-2 minutes until fragrant, then grind.

In a food processor or mortar and pestle, combine the green chilies, garlic, shallots, lemongrass, galangal, kaffir lime zest, and cilantro stems.

Add the toasted and ground spices, white pepper, shrimp paste, and fish sauce (if using).

Blend or pound everything into a smooth, thick paste. Add a little oil or water if needed to achieve your desired consistency.

Taste and adjust for saltiness or heat level if necessary.

Store in a sealed jar in the fridge for up to a week, or freeze in portions for longer storage.

Servings and timing

This recipe yields about 1 cup of paste.Preparation time: 15 minutesTotal time: 15 minutes

Variations

Use green bell pepper for a milder version.

Swap galangal with fresh ginger if unavailable.

Add Thai basil or mint for extra herbal notes.

Include a few anchovies if shrimp paste is not available.

Omit fish sauce for a vegetarian version.

storage/reheating

Store Thai Green Curry Paste in an airtight container in the fridge for up to 1 week.For longer storage, freeze in ice cube trays or small containers for up to 3 months.Thaw as needed before use—no reheating required.

FAQs

What makes green curry paste green?

The bright color comes from fresh green chilies, cilantro stems, and kaffir lime leaves or zest.

Is it very spicy?

It can be, depending on the chilies used. You can reduce the number for a milder paste.

Can I make it without shrimp paste?

Yes, but the paste will have less umami. Consider using miso or soy sauce as a substitute.

Can I use a blender instead of mortar and pestle?

Yes, a blender or food processor works well and is much faster.

How do I use this paste?

Use it as a base for Thai green curry, add it to coconut milk, or stir into soups and sauces.

Is it gluten-free?

Yes, as long as the fish sauce or shrimp paste used is gluten-free.

Can I make a large batch?

Absolutely. It freezes well, so feel free to scale up.

Is it vegan?

Not traditionally, but you can make it vegan by omitting shrimp paste and fish sauce.

Can I use dried herbs?

Fresh herbs are best for flavor and color, but dried versions can be used in a pinch.

What type of chilies are best?

Thai green chilies are ideal, but serrano or jalapeño can work as substitutes.

Conclusion

Thai Green Curry Paste is the essence of Thai cuisine—spicy, herbaceous, and full of depth. With fresh ingredients and a little effort, you can create a paste that elevates your home-cooked meals to restaurant-quality. Make a batch, store it, and bring bold flavor to your kitchen any time.