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Thai Green Curry paste in jar with text overlay

Homemade Thai Green Curry Paste

This Thai Green Curry paste recipe made from scratch is made without the traditional mortar and pestle and uses the shortcut of a food processor. Easy to make and only takes 10 minutes. Freezer friendly too!
Course Sauce
Cuisine Thai
Keyword Curry noodles, sauce for noodles, Thai curry paste, Thai green curry
Prep Time 10 minutes
Cook Time 0 minutes
Servings 10 servings
Calories 28kcal
Author Deborah Thompson


  • 4 cloves garlic
  • 2 stalks lemongrass
  • 2 shallot
  • 4- inch piece ginger
  • 1 bunch cilantro
  • 1/2 bunch basil
  • 3 green chilies
  • 1 red bird’s eye chili
  • 4 cloves garlic
  • 2 Tablespoons fish sauce
  • 3 kaffir lime leaves
  • 2 Tablespoons palm sugar
  • 1 Tablespoon cumin seeds
  • 1 Tablespoon coriander seeds
  • 1/2 teaspoon white pepper
  • juice and zest from 2 limes
  • 2 Tablespoons water if needed


  • Peel the garlic, ginger, and lemongrass and add them to a food processor.
  • Decide how spicy you want your curry paste to be and add your chilies accordingly. See recipe notes on this.
  • Add all the greens and spices and blend until a chunky paste forms. Add a few tablespoons of water if necessary to get the desired consistency.


Chili level of spiciness- *1 chili= spicy kick, 5 chilies= very hot
I prefer a paste with more texture. If you like it smoother, you can keep blending until the desired consistency.Use what you need and freeze the remaining paste for later use.