Easy Green Curry Paste Recipe

I made a homemade Thai Green Curry paste from scratch that is much healthier than store-bought and yields enough for four to six curries, with portions ready to chill or freeze for later.

I’ve been making this Easy Green Curry Paste from scratch for years and i’m still surprised by how fresh it tastes. Fresh green chillies and lemongrass give it a real zip that store jars never have.

This Green Curry Paste Recipe is so versatile it even works as a Vegan Thai Green Curry Paste if you want to skip animal ingredients. I usually blitz a big batch, use some right away in curries, soups or noodles and freeze the rest.

It’s bold, bright and a little bit addictive, you’ll wanna experiment with it even if you’re nervous at first.

Ingredients

• Green chillies: Bright heat, adds capsaicin and vitamin C, boosts metabolism, mostly carbs and fiber.
• Lemongrass: Citrusy aroma that lightens the paste, offers vitamin A and small amounts of fiber.
• Galangal or ginger: Peppery floral bite, anti inflammatory compounds, aids digestion, mostly carbs and antioxidants.
• Cilantro stems and roots: Herbaceous depth, contains vitamins K and A, adds fresh green flavor not bitter.
• Kaffir lime leaves: Intense citrus perfume, tiny calories, makes curry bright and slightly floral.
• Shrimp paste or miso: Savory umami base, adds protein and salt, miso gives vegetarian depth.
• Coriander and cumin seeds: Toasted seeds give warm earthy notes, small amounts of fiber and minerals.
• Palm sugar: Mild caramel sweetness that balances heat and acid, adds simple carbs.

Ingredient Quantities

• 12 fresh green chillies (about 80 g)
• 4 shallots (about 100 g)
• 6 garlic cloves
• 3 stalks lemongrass white part only
• 2 inch piece galangal (or ginger)
• 1/2 cup cilantro stems and roots packed
• 6 kaffir lime leaves
• zest of 1 lime (about 1 tbsp)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp white pepper
• 1 tsp shrimppaste (kapi) or 1 tsp miso for veg option
• 1 tsp palm sugar or light brown sugar
• 1 tsp salt
• 2 tbsp neutral oil (vegetable or peanut)

How to Make this

1. Prep everything first: trim the white part of the lemongrass and slice thin, peel and roughly chop the shallots and garlic, peel and slice the galangal (or ginger), roughly chop the cilantro stems and roots, stack and thinly slice the kaffir lime leaves, zest the lime, and roughly chop the green chillies (remove seeds if you want it milder).

2. Toast the spices: in a small dry skillet over medium heat toast the coriander seeds and cumin seeds until aromatic, about 1 to 2 minutes. Turn off heat, add the white pepper, then grind them fine in a spice grinder or mortar.

3. Soften the shrimp paste or miso: if using shrimp paste, warm it briefly in the same warm skillet or mash it with a little salt so it breaks up easily. If using miso for a veg option just loosen it with a spoon.

4. Rough chop the toasted spices, lime zest and the rest of your aromatics so they go in the blender or mortar easier.

5. Pound or blitz: in a mortar and pestle start with the toasted ground spices and a pinch of salt, pound to a powder, then add chillies, shallots, garlic, lemongrass, galangal, cilantro stems and roots, kaffir lime leaves, lime zest, shrimp paste or miso, palm sugar and salt. If using a food processor or blender, add everything plus the 2 tablespoons of neutral oil and pulse, scraping down the sides as needed. Add a tablespoon of water if it won’t blend.

6. Work to a paste: keep pounding or processing until you reach a fairly smooth paste. It doesn’t have to be perfectly silky, little bits of herb are fine. Taste and tweak salt or sugar if needed.

7. Aroma boost tip: for richer flavor fry 1 tablespoon of the paste in 1 tablespoon of neutral oil in a hot pan for 30 to 60 seconds until fragrant before adding to your curry or coconut milk.

8. Store it: pack the paste into a clean jar, press down to remove air pockets, smooth the top and pour a thin film of oil over the surface to preserve. Refrigerate up to 1 week or freeze in ice cube trays for 2 to 3 months.

9. Notes and swaps: galangal can be swapped for ginger, miso works for vegetarian instead of shrimp paste, and removing chilli seeds will make it much less spicy. Mortar and pestle gives the best texture but a blender is fine if you add oil or a little water.

Equipment Needed

1. Chef’s knife (sharp)
2. Cutting board
3. Small dry skillet for toasting spices and warming shrimp paste
4. Mortar and pestle or spice grinder for the toasted spices
5. Blender or food processor (if you dont use the mortar)
6. Microplane or zester for the lime zest
7. Measuring spoons and a tablespoon measure
8. Rubber spatula or wooden spoon for scraping and stirring
9. Clean jar or airtight container for storing the paste
10. Ice cube tray or small freezer-safe molds for freezing portions

FAQ

Easy Green Curry Paste Recipe Substitutions and Variations

• Green chillies (12, ~80 g): use 6–8 jalapeños for a milder paste, or swap for serranos or Thai bird chillies for similar heat, remove seeds to tone it down.
• Lemongrass (3 stalks, white part): no lemongrass? use the zest and juice of 1 lime plus 1 tsp finely grated ginger for that citrusy, slightly spicy note.
• Galangal (2 inch): substitute with fresh ginger 1:1 if you can’t find galangal, it won’t be identical but works fine; or use 1/2 tsp ground galangal if using dried.
• Kaffir lime leaves (6): use extra lime zest (about 1 tsp zest per 2 leaves) or try a bay leaf plus 1/2 tsp lime zest as an aromatic stand-in.

Pro Tips

– Wear gloves and remove the seeds and white ribs from some or all of the chillies if you want to control heat. If it still feels too hot, a little palm sugar or a squeeze of lime calms the burn, and coconut milk will tame it even more.

– Toast the coriander and cumin just until they smell nutty, then cool before grinding. That little toast step makes the paste taste deeper, and grinding them very fine helps the paste blend smooth whether you use a mortar or a blender.

– If you want the most authentic texture and aroma, use a mortar and pestle and pound in stages; but if you use a blender, add the 2 tablespoons oil and pulse in short bursts so it doesnt turn into a pureed mush. Scrape the sides often, and a tablespoon of water helps if it stalls.

– Fry a small spoonful of your finished paste in hot oil for 30 to 60 seconds before adding it to your curry or coconut milk to bloom the aromatics. Also taste and tweak after frying — a pinch more salt, sugar or lime zest can lift the whole thing.