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Homemade Thai Green Curry Paste

A bowl of coarse green curry paste with a spoon.
Homemade Thai green curry paste in a bowl.

Make a fragrant Thai green curry paste with fresh aromatics, herbs and spices. Adjust the heat by changing the number of Thai green chillies.

By Cookin' Kitchen

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  • Prep: 15 minutes
  • Servings: 5 servings

Recipe

Homemade Thai Green Curry Paste

Make a fragrant Thai green curry paste with fresh aromatics, herbs and spices. Adjust the heat by changing the number of Thai green chillies.

Cookin' · https://cookin.club/recipes/homemade-thai-green-curry-paste

Prep
15 minutes
Servings
5

Ingredients

5 servings

For 5 servings

Equipment

  • Blender
  • Food processor

Instructions

  1. Step 1: Add all the ingredients except the water to a powerful blender or food processor.

  2. Step 2: Blend to a fine paste, scraping down the sides as you go. Add water as needed to help the ingredients blend. You may not need any, since the herbs and chillies contain moisture.

    Green curry paste blended in a blender jug.

  3. Step 3: Use the paste to make Thai green curry.

  4. Step 4: Use immediately if possible. Otherwise, refrigerate for up to 2 days or freeze for 1 month.

Nutrition per serving

Calories
51 kcal
Carbohydrates
10 g
Sugar
3 g
Fiber
3 g
Protein
2 g
Sodium
390 mg
Cholesterol
28 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This homemade Thai green curry paste brings together fresh aromatics, coriander and spices. Use it to make Thai green curry, or adjust the chilli heat to suit your taste.

Fresh herbs, chillies, galangal, aromatics and spices arranged for green curry paste.
Ingredients for Thai green curry paste.
A dish of ground coriander, cumin, turmeric and white pepper.
Ground spices for green curry paste.

Adjust the chilli heat

For a mild paste, use 1 Thai green chilli; for a very mild paste, leave them out. The recipe’s 6 Thai green chillies make a pretty spicy paste.

Large green peppers beside several smaller green chillies.
Green peppers and Thai green chillies.

Prepare the aromatics

Chopped shallots in a bowl beside two whole shallots.
Chopped and whole shallots.

Peel away the tough outer layers of the lemongrass and use the softer white part. The reedy layers are difficult to chop finely.

Lemongrass stalks, including trimmed pieces and chopped lemongrass.
Lemongrass prepared for the paste.

If galangal is unavailable, use the same amount of ginger plus the zest of 1 lime, in addition to the lime zest already in the recipe.

Grated galangal beside a piece of fresh galangal and a grater.
Fresh and grated galangal.

Use coriander roots where available, then stems and leaves. The leaves add green colour, too.

Coriander with roots beside garlic, a lime and grated lime zest.
Coriander, garlic and lime.

Choose dried shrimp

Use dried shrimp paste rather than shrimp paste from a jar; jarred shrimp paste can turn the curry paste brown.

Dried shrimp paste blocks beside a package of shrimp paste.
Dried shrimp paste blocks.

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