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!
Keyword Curry noodles, sauce for noodles, Thai curry paste, Thai green curry
Prep Time 10minutes
Cook Time 0minutes
Author Deborah Thompson
1red bird’s eye chili
3kaffir lime leaves
juice and zest from 2 limes
2Tablespoonswater 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.