Asian Recipes/ Condiments and Sauces/ Curry/ Recipes

Quick Thai Green Curry Paste

25/10/2023

Whip up your very own homemade Thai green curry paste from scratch and never buy store-bought again! Packed with aromatic herbs and spicy heat, this easy curry paste will add incredible flavour to your favourite curry recipes.

A wooden spoon sits in a big bowl of fresh Thai green curry paste.

Why We Love This

This amazing homemade Thai green curry paste recipe tastes so much better than store-bought curry paste!

Made with fresh, natural ingredients, there’s no artificial ingredients or preservatives to worry about. Plus you can can easily adapt the recipe to tweak the flavour and heat level or make it vegan friendly if you need.

We love using a food processor to make it quickly and effortlessly, but it’s also great fun to crack out your mortar and pestle for the traditional curry paste making experience.

Whip up a big batch then freeze in portions for a quick homemade curry paste when you need it most!

Related: Thai Panang Curry Paste / Base Genep Spice Paste

A big pile of fresh Thai green curry paste in a blue bowl.

What is Thai Green Curry Paste?

Thai green curry paste (also known as gaeng kiew waan / แกงเขียวหวาน) is a spicy seasoning used most known for being the star ingredient in Thai green chicken curry

This fragrant curry paste is made using a blend of long green chillies and the smaller, spicy bird’s eye chillies, along with fresh Southeast Asian herbs such as galangal, turmeric, coriander and sweet basil.

Additional spices including cumin seeds, coriander seeds and black pepper are dry toasted first, then crushed and blended into the paste to give it a more savoury, earthy flavour.

You can also use the homemade paste to season other dishes like soups and stews, stir fries, noodles or rice dishes.

What You’ll Need

Tip: Sometimes the hardest part about making green curry paste from scratch is finding the ingredients! If you can’t get them at your local supermarket, check out your nearest Asian grocery store.

  • Chillies – Today we’re using equal amounts of long green chillies and extra spicy Thai green bird’s eye chillies. We deseed them first to tone down the heat to our tastes. You can easily adjust the spice level by using more or less of either version, or keeping in the seeds for a very, very spicy kick.
  • Fresh Herbs – You’ll need lemongrass stems (the white base, around 10 cm / 4 inches in length), galangal (sub with fresh ginger if it’s more easily accessible where you live), turmeric (sub with powdered), coriander / cilantro leaves and roots, as well as Thai basil leaves. Use fresh herbs wherever possible as this is what gives the paste such a huge depth of flavour and colour.
  • Spices – Whole cumin seeds, coriander seeds and black peppercorns (sub white peppercorns) are dry toasted first to bring out their rich flavours, then ground into a fine powder. Sub with ground spices if you need, but only toast them for a few seconds to avoid burning.
  • Makrut / Kaffir Lime – You’ll need both the fresh leaves and fruit rind for this recipe. Makrut is the Thai name for this ingredient (and out of respect, is the best name to use), but in Australia and elsewhere it’s often labelled as kaffir lime or Thai lime. If you can’t source it, just leave it out or add the zest of one regular lime. The flavour won’t be the same, but it will get you closer.
  • Shrimp Paste – This funky and pungent ingredient is essential to bring that classic umami flavour to the curry paste. Sub fish sauce in the first instance, or with 1 tsp of salt if you want to make a vegan friendly curry paste.
  • Other Ingredients – You’ll also need small red shallots and garlic cloves.
Ingredients laid out to make Thai green curry paste.

How to Make Thai Green Curry Paste

First, gather your ingredients: See recipe card below for measurements.

  1. Dry toast the cumin seedscoriander seeds and black peppercorns in a small frying pan over medium heat for 2-3 minutes. Move the spices around constantly for an even toast.
  2. Pour into a mortar and pestle and grind into powder.
  3. Start with the biggest ingredients first. Place your large green chilliessmall green chillies and shallots into the blender. Pulse until chopped fine for around 10 seconds. Scrape down the sides using a spoon or spatula.
  1. Next add the galangal (or ginger)lemongrassgarliccoriander roots and makrut lime leaves.
  2. Pulse for another 10 seconds and scrape down again.
  3. Now it’s time to add your vegetable oil to help it turn into paste.
  1. Add in the coriander leavesThai basil leavesThai makrut / kaffir lime zest and shrimp paste. Pulse and scrape down again, then blend until you see the paste start to churn itself and get smoother, around 10-15 seconds.
  2. To finish, add the turmeric powder and toasted and ground spices. Stir into the paste slightly to avoid it spraying everywhere. Blend for 5-10 seconds until completely mixed through your paste. Scrape down and blend one last time for 5 seconds or so and you’re ready to go!
  3. Use immediately as a base for Thai green curry, or portion it out into 2 tbsp chunks and freeze, so you can grab them whenever you need. It’ll also last in the fridge in an airtight container for around two weeks.
A spoon takes a big heap of green curry paste, ready to make dinner.

Wandercook’s Tips

  • Control the Heat – If you love super spicy curry pastes, use double or even triple the amount of chillies listed in this recipe. Or to scale it back and make it milder, leave out the bird’s eye chillies completely. 
  • Storage – Homemade curry paste will last for 2-3 days in the fridge in an airtight container.
  • Toasting Spices Before Grinding – This helps release all the fragrant potential of the spices. You can skip it if you really don’t want to toast them first (but for the flavour it adds, it’s well worth it!).

FAQs

Can I freeze my homemade green curry paste?

Yes, you can. An easy way to do this is to measure out 2 tbsp portions of paste onto a lined baking tray or silicone ice cube tray. Partially freeze for 30 minutes, then transfer to an airtight container. This will stop the portions sticking together, and keep them easily accessible for your next curry! Store for up to three months.

What are the best store bought brands if I don’t want to make it?

We use Mae Ploy or Maesri brands for green curry paste if we don’t have any homemade curry paste on hand. May Ploy tends to come in larger containers, but it lasts for a long time so it’s handy to keep in the fridge. Maesri paste is available in convenient small size cans suitable for 1-2 batches of curry.

Can I make it suitable for vegetarians or vegans?

Yes you can, just leave out the shrimp paste and substitute with 1 tsp salt instead.

What else can I use it for?

Use it as a quick swap for red curry paste in your favourite curry recipes. Add a small amount to marinades and dipping sauces for a burst of heat and flavour. Or try adding it to stir fries such as nasi goreng (fried rice), mee goreng (fried noodles) for a whole new experience. Stir fry in a little oil first to release the flavour, then continue with the stir fry recipe.

A small blue bowl piled high with Thai green curry paste.

Variations

  • Not Salty Enough? – Add more shrimp paste, fish sauce or salt.
  • Too Salty? – Add a squeeze of fresh lime juice or a sprinkle of sugar.

Try these amazing recipes next:

★ Did you make this recipe? Please leave a comment and a star rating below!

A wooden spoon sits in a big bowl of fresh green curry paste.

Quick Thai Green Curry Paste

Whip up your very own homemade Thai green curry paste from scratch and never buy store-bought again! Packed with aromatic herbs and spicy heat, this easy curry paste will add incredible flavour to your favourite curry recipes.
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Course: Condiment, Curry
Cuisine: Thai
Servings: 6 curry bases
Calories: 77kcal
Author: Wandercooks
Cost: $20

Ingredients

Instructions

For toasting the spices

  • Dry toast the cumin seeds, coriander seeds and black peppercorns in a small frying pan over medium heat for 2-3 minutes. Move the spices around constantly for an even toast.
    2 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tbsp black peppercorns
  • Pour into a mortar and pestle and grind into powder.

For making the paste in a blender

  • Start with the biggest ingredients first. Place your large green chillies, small green chillies and shallots into the blender.
    5 large green chillies, 5 shallots, 5 small green chillies
  • Pulse until chopped fine for around 10 seconds. Scrape down the sides using a spoon or spatula.
  • Next add the galangal (or ginger), lemongrass, garlic, coriander roots and Thai makrut / kaffir lime leaves. Pulse for another 10 seconds and scrape down again.
    3 lemongrass, 2.5 cm galangal, 4 coriander root, 10 garlic, 6 Thai makrut / kaffir lime leaves
  • Now it’s time to add your vegetable oil to help it turn into paste. On top, add in the coriander leaves, Thai basil leaves, Thai makrut / kaffir lime zest and shrimp paste. Pulse and scrape down again, then blend until you see the paste start to churn itself and get smoother, around 10-15 seconds.
    2 tsp Thai makrut / kaffir lime zest, ¼ cup coriander leaves, ¼ cup Thai basil leaves, 2 tsp shrimp paste, 2 tbsp vegetable oil
  • To finish, pour in your turmeric powder and toasted and ground spices. Stir into the paste slightly to avoid it spraying everywhere. Blend for 5-10 seconds until completely mixed through your paste. Scrape down and blend one last time for 5 seconds and you’re ready to go!
    3 cm turmeric
  • Use immediately as a base for your Thai green curry, or portion it out into 2 tbsp chunks and freeze, so you can grab them whenever you need. It’ll also last in the fridge in an airtight container for around two weeks.

Video

YouTube video

Recipe Notes

Tip: Sometimes the hardest part about making green curry paste from scratch is finding the ingredients! If you can’t get them at your local supermarket, check out your nearest Asian grocery store.
  • Chillies – Today we’re using equal amounts of long green chillies and extra spicy Thai green bird’s eye chillies. We deseed them first to tone down the heat to our tastes. You can easily adjust the spice level by using more or less of either version, or keeping in the seeds for a very, very spicy kick.
  • Fresh Herbs – You’ll need lemongrass stems (the white base, around 10 cm / 4 inches in length), galangal (sub with fresh ginger if it’s more easily accessible where you live), turmeric (sub with powdered), coriander / cilantro leaves and roots, as well as Thai basil leaves. Use fresh herbs wherever possible as this is what gives the paste such a huge depth of flavour and colour.
  • Spices – Whole cumin seeds, coriander seeds and black peppercorns (sub white peppercorns) are dry toasted first to bring out their rich flavours, then ground into a fine powder. Sub with ground spices if you need, but only toast them for a few seconds to avoid burning.
  • Makrut / Kaffir Lime – You’ll need both the fresh leaves and fruit rind for this recipe. Makrut is the Thai name for this ingredient (and out of respect, is the best name to use), but in Australia and elsewhere it’s often labelled as kaffir lime or Thai lime. If you can’t source it, just leave it out or add the zest of one regular lime. The flavour won’t be the same, but it will get you closer.
  • Shrimp Paste – This funky and pungent ingredient is essential to bring that classic umami flavour to the curry paste. Sub fish sauce in the first instance, or with 1 tsp of salt if you want to make a vegan friendly curry paste.
  • Other Ingredients – You’ll also need small red shallots and garlic cloves.

Nutrition

Nutrition Facts
Quick Thai Green Curry Paste
Amount per Serving
Calories
77
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
19
mg
6
%
Sodium
 
195
mg
8
%
Potassium
 
336
mg
10
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
491
IU
10
%
Vitamin C
 
63
mg
76
%
Calcium
 
76
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Quick Thai Green Curry Paste

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