A delicious easy Thai green curry paste that tastes just 10 minutes and a blender to make – perfect for batch making and freezing into portions!
With grocery store-bought curry pastes so easily available, I know you’re probably thinking – why not just use those? Well, I’ve always found that store-bought curry paste just doesn’t quite fit the bill. And I’m thinking that many of you would agree. By making your own Thai green curry paste, you can easily customize ingredients to create the perfect paste for your taste buds, that you will return to time and time again.
For instance, I know that some people might prefer less heat or more of a particular herb, etc. I’ve used my favorite ratios for this recipe, but feel free to tweak things to your own tastebuds.
Pulling together this Thai green curry paste recipe takes just 10 minutes to make! You pretty much just chuck the ingredients into a blender and blend. You could, of course, go old-school with a mortar & pestle if you prefer. Next thing you know you have a rich, creamy green curry paste that makes the most delicious curry. Plus, this is also naturally gluten-free and a vegan curry paste – replacing fish sauce with soy sauce.
Not to mention that, with only a few tablespoon of green curry paste needed for the meal, this home-made curry paste can be portioned into an ice cube tray and kept in the freezer for 2-3 months in perfect portion sizes! That way, when you’re feeling like a quick & simple meal, you can simply defrost the paste and even use it with a can of coconut milk if you’re really short on time, for a delicious vegan Thai green curry every single time.
In fact, I have a recipe for a Vegan Thai green curry from scratch, too. It combines this simple paste with homemade coconut milk, stock, tofu and a variety of vegetables.
What is this green curry paste made up of?
Thai green curry can change massively depending on where you get it. Practically, every single restaurant serves it slightly differently. In Thailand, it can vary massively and is actually often far hotter than its sibling the red Thai curry.
This recipe is a Westernized/U.S. version like we’re more used to here – sweeter and milder in general, and less spicy than Thai red curry. The beautiful green color comes from all the herbs found within: coriander, lemongrass, kaffir leaves, Thai basil.
These are combined with chilies, shallots, garlic, Kaffir lime zest, and a variety of other flavors – for a delicious Thai curry flavor combination.
If you wonder if you can substitute any of the ingredients, check my post Easy Thai Red Curry Paste. I offer a few options and substitutes in the Ingredients sections.
The Steps by Step Instructions
Start by crushing the coriander seeds, cumin seeds, and white peppercorn in your food processor or high-speed blender. Alternatively, use a mortar and pestle to grind them.
Chop the lemongrass and galangal. Peel the Kaffil lime. Note that you only need the green skin, so make sure not to cut too much of the white pith. Lastly, de-seed the chilies.
Add all the ingredients (sans spices) to a food processor or a blender. Blitz to break down to crumbs.
Then, add the spices and blend again until you achieve a creamy, smooth paste.
And voila – your Thai green curry paste is ready.
How to store
The paste can be stored in a glass container for up to a week in the fridge. Alternatively, it can be frozen into individual portions in an ice tray and then transferred to a freezer-safe container for up to three months.
How to use
Once ready this curry paste is perfect for making a delicious Thai Green Curry. Serve it along with fluffy jasmine rice or even coconut rice.
It can also be added to various other curry dishes, into sauces, salad dressings, and soups. It can even be used as a marinade.
Let me know in the comments what your favorite ways of using it are!
- As I mentioned above, this green curry paste is very customizable to your taste. If you want less heat, then simply add fewer chilies or swap them out for milder versions like serrano. Then you can pretty much add more or less of any element; finger, garlic, lime, etc.
- Be careful when dealing with the chilies. Thai chilies are hot – so be careful with your skin and definitely don’t touch your eyes or anything while dealing with them!
- If using a pestle and mortar rather than a blender, first finely chop all the ingredients. Then, crush the dry herbs/spices and finally, gradually add the wetter ingredients. Crush and stir until smooth.
- This recipe is super freezer friendly. You can store it in a freezer-friendly jar in the freezer or portion into an ice cube tray for 2-3 months.
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- Thai Green Papaya Salad (Som Tam Thai)
- Easy Thai Red Curry Paste
- Easy Thai Red Curry (Vegetarian/Vegan Options)
- Thai Coconut Sweet Sticky Rice
If you try this recipe, then let me know your thoughts and any questions in the comments below. Also, feel free to tag me in your recreations on Instagram @AlphaFoodie.
Easy Thai Green Curry Paste
- 5 long green chilies
- 10 green Thai chilies more or less to taste
- 5 shallots
- 2 lemongrass stalks
- 11 garlic cloves small
- a handful of Thai basil leaves
- a bunch of fresh coriander
- 5 cm galangal or paste/dried powder (reduce amount if using powder 1tsp dry per 1tbsp fresh)
- 1 Kaffir lime skin or other lime variety
- 2 kaffir lime leaves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white peppercorns
- 1 teaspoon salt
- Start by crushing the coriander seeds, cumin seeds, and white peppercorn in your food processor or high-speed blender. Alternatively, use a mortar and pestle to grind them.
- Chop the lemongrass and galangal. Peel the Kaffil lime. Note that you only need the green skin, so make sure not to cut too much of the white pith. Lastly, de-seed the chilies.
- Add all the ingredients (sans spices) to a food processor or a blender. Blitz to break down to crumbs.
- Then, add the spices and blend again until you achieve a creamy, smooth paste.
How to Store
- The paste can be stored in a glass container for about a week in the fridge. Alternatively, it can be frozen in an ice tray (for individual portions) and then transferred to a freezer-safe container for up to three months.
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