This homemade Thai green curry paste is just what you need. It's easy to make with common ingredients like ginger, garlic, and fresh herbs, and you can adjust the heat to your liking. Whether you're whipping up a classic Thai curry or adding a kick to soups and marinades, this paste will bring your dishes to life.
If you need more Thai inspiration you can find my other curry pastes like homemade Thai red curry paste, and Thai yellow curry paste. Use them to make Thai shrimp noodle bowls, Thai yellow curry with chicken and this Thai green curry recipe.
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⭐️ Why this recipe works
- Balanced Flavors: This recipe mixes spicy, sweet, sour, and savory tastes using ingredients like cilantro, ginger, and lime. It's all about getting that authentic Thai flavor right.
- Easy-to-Find Ingredients: We use common ingredients like ginger instead of the harder-to-find galangal. This means you can make this paste without a trip to a specialty store.
- Versatile: Not just for green curry, this paste can be used in soups, as a marinade, or to flavor stir-fries. It's a great way to add Thai flavors to any meal.
- Adjustable Heat: You can make this paste as hot or as mild as you like by changing the amount of chilies. This makes it perfect for anyone's taste.
🧾 Ingredients overview
- Garlic: Adds depth and pungency, a fundamental aromatic.
- Lemongrass: Introduces a lemony fragrance and a hint of mint, essential for the fresh zestiness in the paste.
- Shallots: Offer a sweet, yet sharp onion flavor, contributing to the base layer of aromatics.
- Ginger: Substitutes galangal, providing a warm, spicy bite that complements the other ingredients.
- Cilantro: Brings a fresh, citrusy dimension, balancing the robust flavors.
- Basil: Adds a sweet, herbal note, contributing to the paste's complexity.
- Green Chilies: The main heat source, adjustable to taste for spiciness.
- Red Bird’s Eye Chili: Offers an intense heat and adds a vibrant color.
- Fish Sauce: Infuses the paste with umami and a salty depth.
- Kaffir Lime Leaves: Impart a uniquely aromatic citrus note, crucial for authentic Thai flavor.
- Palm Sugar: Provides a subtle sweetness, counterbalancing the heat and acidity.
- Cumin Seeds: Toasted to release their earthy, warm flavor, adding depth.
- Coriander Seeds: Contribute a slightly citrusy, nutty flavor when toasted.
- White Pepper: Adds a subtle heat and enhances the overall spice profile.
- Lime Juice and Zest: Injects a bright, acidic freshness, tying all the flavors together beautifully.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Thai green curry paste step-by-step
- Prep Your Aromatics: Start by peeling the garlic, ginger, and lemongrass. These ingredients are the backbone of your curry paste.
- Spice to Your Liking: Next, it's time to think about how much heat you want. Add the chilies to your food processor, but remember, you're in control here. Want it milder? Use fewer chilies. Love the heat? Add a few more. Check the recipe notes for guidance on adjusting the spice levels.
- Blend in the Greens and Spices: Now, add in all the greens—cilantro, basil, and those fragrant kaffir lime leaves—along with your spices. Blend everything together into a chunky, vibrant green paste.
- Achieving the Perfect Consistency: If your paste is looking a bit too thick, don't hesitate to add a little water. Just a few tablespoons should do the trick. Blend again until you reach the consistency you're looking for. You want it smooth enough to mix into dishes easily but still with a bit of texture to keep things interesting.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Freshness matters: Always opt for the freshest herbs and spices. Fresh ingredients ensure your curry paste has the most vibrant color and flavor.
- Prep: Finely chop your ingredients before adding them to the food processor. Smaller pieces blend more easily and uniformly, leading to a smoother paste with more evenly distributed flavors.
- Spiciness: The beauty of homemade curry paste is the ability to adjust the spiciness to your preference. Start with fewer chilies, then taste and add more as needed.
- Texture: Achieving the perfect paste consistency might require a little patience. Pulse and scrape down the sides of the food processor frequently. If the mixture is too dry, add water one tablespoon at a time until you reach the desired consistency.
- Toast the spices: Lightly toasting dry spices (like cumin and coriander seeds) before blending can unlock deeper flavors.
- Storage: Store your green curry paste in an airtight container in the fridge for up to a week or freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze in ice cube trays for easy portion control, good for up to 3 months.
- Reheat: Thaw if frozen, then incorporate directly into your cooking, adjusting the heat to ensure it's fully integrated.
Tools used to make this Thai Green Curry Paste
❓Recipe FAQ's
Yes, it can be used right after making or stored for later use.
Yes, you can use a blender if you don't have a food processor. Just make sure to chop your ingredients finely and possibly add a bit more water to help blend everything smoothly.
Yes, for a vegetarian version, you can substitute fish sauce with soy sauce or tamari.
If kaffir lime leaves are unavailable, you can use the zest of a lime as a substitute. It won't replicate the flavor exactly but will add a similar citrusy note to your paste.
Peeling ginger and lemongrass helps to remove the tough, fibrous outer layers, ensuring your curry paste has the smoothest texture possible and concentrates the flavors.
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Homemade Thai Green Curry Paste
Ingredients
- 4 cloves garlic
- 2 stalks lemongrass
- 2 shallots
- 4- inch piece ginger
- 1 bunch cilantro
- ½ bunch basil
- 3 green chilies
- 1 red bird’s eye chili
- 2 tablespoons fish sauce
- 3 kaffir lime leaves
- 2 tablespoons palm sugar
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- ½ teaspoon white pepper
- Juice and zest from 2 limes
- 2 tablespoons water, optional, as needed
Instructions
- Peel garlic, ginger, and lemongrass. Chop roughly to make blending easier.
- Before adding chilies to the food processor, decide on your preferred spice level. Adjust the amount of green and red chilies to suit your taste.
- Add the prepared herbs, spices, and the rest of the ingredients to the food processor. Blend until you achieve a chunky paste. If the mixture is too thick, gradually add water (one tablespoon at a time) to reach the desired consistency.
Notes
- Spice Level Adjustment: The spice level can be easily adjusted by varying the number of green chilies and the red bird’s eye chili. Start with fewer chilies for a milder paste, and add more if you prefer it hotter. Remember, adding more spice than removing it is always easier.
- Storage Tips: This curry paste can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months. Consider freezing in ice cube trays for easy portioning.
- Using Fresh Ingredients: For the best flavor, use the freshest herbs and spices you can find. Fresh ingredients make a significant difference in the depth of flavor in your curry paste.
- Blending Tips: For a smoother paste, blend thoroughly, stopping to scrape down the sides of the food processor as needed.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Sonja says
When you say 'a bunch of coriander', how much does this mean? Like the whole bunch from the supermarket, or just a 'bunch' of stalks? and same with a 'bunch of basil' 🙂
Thanks
Debs says
Hi Sonja. It's a whole bunch from the supermarket. This usually works out to be about 28-30g of herbs. Because they all get tossed in the food processor, there's no need to separate stalks from the leaf. Just blend it all together. Just make sure you give the herbs a wash if they haven't been.
Manila Spoon says
I am such a huge curry fan so I love using fresh curry paste when I can especially when I make Asian soup! Yours look so tasty and surely would liven up any dish!!
Sandi says
These all look crazy good! My family (even my picky kid) love Thai food so these easy sauces are perfect!
Kankana says
I a sucker for Thai food and often make these chutneys at home. Love the lemon grass flavor, so refreshing. I will try your version next time. Very useful post this is .
Debs says
Thanks so much Kankana! That means a lot when people find the posts useful! I bet your chutneys are absolutely out of this world!