Thai Green Curry Paste

Thai Green Curry Paste is the flavorful foundation of one of Thailand’s most iconic dishes. Bursting with bold, fresh ingredients like green chilies, lemongrass, and galangal, this aromatic paste delivers layers of heat, herbaceousness, and citrusy zing that define Thai green curry.

Why You’ll Love This Recipe

This homemade Thai Green Curry Paste offers unbeatable freshness and depth of flavor. It’s easy to make and completely customizable—adjust the spice level, omit the shrimp paste for a vegan version, or tweak the herbs to your taste. Making it from scratch not only elevates your curry game but also gives you total control over what goes into your food. Once you try it fresh, you’ll never want the store-bought version again.

Ingredients

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

• Coriander seeds
• Cumin seeds
• White peppercorns
• Bird’s eye green chilies
• Jalapeño peppers
• Lemongrass stalks
• Galangal or ginger
• Makrut lime zest or regular lime zest
• Cilantro roots or stems
• Shallots
• Garlic
• Coarse salt
• Shrimp paste (optional)

Directions

this recipe

1. Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat for 1–2 minutes, just until fragrant. Remove from heat and allow to cool.
2. Grind the toasted spices using a spice grinder or mortar and pestle.
3. In a mortar and pestle or food processor, combine the ground spices with the chilies, lemongrass, galangal, lime zest, cilantro roots or stems, shallots, garlic, and salt.
4. Pound or blend until a smooth paste forms. This may take 10–15 minutes by hand or just a few in a processor.
5. Stir in the shrimp paste if using, and blend again until fully combined.
6. Use immediately in curries or store for later use.

Servings and Timing

• Yield: About 1 cup of paste
• Prep time: 20 minutes
• Cook time: 5 minutes
• Total time: 25 minutes

Variations

• Vegan Option: Omit the shrimp paste and use white miso paste for a similar umami depth.
• Low-Spice Version: Use fewer bird’s eye chilies and substitute with milder green peppers.
• Extra Herbaceous: Add Thai basil or extra cilantro for a more aromatic profile.
• Citrusy Kick: Add a bit more lime zest or a squeeze of lime juice for added brightness.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 1 week, or freeze in portions (ice cube trays work great) for up to 3 months.
• Reheating: No need to reheat the paste itself—just thaw frozen portions and use directly in your curry or stir-fry base.

FAQs

What is Thai Green Curry Paste made of?

It’s a blend of fresh herbs, green chilies, aromatics, spices, and optional shrimp paste, traditionally ground into a smooth paste.

How spicy is Thai Green Curry Paste?

It’s medium to very spicy depending on the number and type of chilies used. You can control the heat by adjusting the amount of bird’s eye chilies.

Can I freeze Thai Green Curry Paste?

Yes, it freezes very well. Freeze in small portions and thaw only what you need.

Is shrimp paste necessary?

No, it adds traditional umami, but you can skip it or use miso paste for a vegan alternative.

What can I use instead of galangal?

Fresh ginger is the most common substitute. The flavor will be slightly different but still delicious.

Can I make it without lemongrass?

Lemongrass is a key flavor, but in a pinch, you can use lemon zest and a touch of ginger to mimic it.

Can I use dried herbs instead of fresh?

Fresh herbs are best for this recipe, but in emergencies, dried versions can be used with reduced intensity.

What dishes can I make with green curry paste?

Besides green curry, use it in stir-fries, soups, marinades, or to flavor rice and noodles.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free, but always check the shrimp paste label to be sure.

How long will it last in the fridge?

It will stay fresh in an airtight container in the refrigerator for up to 1 week.

Conclusion

Thai Green Curry Paste is an essential staple for lovers of Thai cuisine, and making it at home unlocks its full potential. Rich in flavor, adjustable in spice, and packed with fresh ingredients, it’s the key to bringing vibrant, authentic Thai dishes to your table with ease. Once you try homemade, you’ll never look back.

Print