Thai Green Curry Paste is a vibrant, aromatic blend that forms the heart of many beloved Thai dishes. Fresh green chilies, lemongrass, galangal, kafir lime zest, garlic, and shallots are ground together with fragrant spices. This combination offers a bold balance of heat, citrus brightness, and earthy depth. It’s a staple in Thai kitchens, used to infuse curries, soups, stir-fries, and marinades with authentic, complex flavor.
Homemade Thai green curry paste is fresher and more fragrant than store-bought versions. It has customizable spice levels and holds no artificial preservatives. Its signature green hue and herbaceous aroma come from fresh chilies and herbs. The subtle sweetness of shallots and the warmth of spices like cumin and coriander create a deeply layered taste.
This paste is versatile and flavorful. It is perfect for traditional Thai green curry. It also serves as an excellent base for fusion dishes, dressings, and sauces. Whether you’re cooking with chicken, seafood, tofu, or vegetables, use a spoonful of this paste. It transforms any dish into a fragrant delight. It creates a restaurant-quality meal bursting with Thai authenticity.
🥣 What You’ll Need to Make Thai Green Curry Paste
- 10–12 fresh green Thai chilies (adjust for spice level)
- 3 stalks lemongrass – tender inner part only, finely chopped
- 4 cloves garlic, peeled
- 4 small shallots, peeled and chopped
- 1-inch piece galangal (or ginger), peeled and chopped
- Zest of 1 kaffir lime (or 1 regular lime if unavailable)
- 1 cup fresh coriander (cilantro) leaves and stems
- 1/2 cup fresh Thai basil leaves (optional but recommended)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp white pepper
- 2 tbsp fish sauce (or soy sauce for vegetarian choice)
- 1 tsp Dried shrimp/ shrimp paste (optional, for traditional flavor)
- 2 tbsp vegetable oil or water (to help blend)
🧄 Thai Green Curry Paste – Ingredients & Substitutes Guide
🌿 Fresh Aromatics
- Fresh Green Thai Chilies (10–12)
- 🌶️ What it does: Provides the signature heat and vibrant green color.
- 🔄 Substitutes: Serrano or jalapeño peppers (for milder paste), or green cayenne chilies. For zero-heat paste, use green bell peppers (but flavor will be less intense).
- Lemongrass (3 stalks, inner tender parts only)
- 🌿 What it does: Adds citrus fragrance and authentic Thai flavor.
- 🔄 Substitutes: Use 1–2 tsp lemongrass paste from a tube. You can use lemon zest with a splash of lime juice as a last resort.
- Garlic (4 cloves)
- 🧄 What it does: Provides a pungent, savory base.
- 🔄 Substitutes: Garlic paste or 1 tsp garlic powder (fresh is best).
- Shallots (4 small)
- 🧅 What it does: Adds subtle sweetness and depth to the paste.
- 🔄 Substitutes: 1 small red onion or 1/2 yellow onion.
- Galangal (1-inch piece, peeled and chopped)
- 🌱 What it does: Contributes a peppery, citrus note distinct from ginger.
- 🔄 Substitutes: Fresh ginger (slightly different flavor but works well).
- Kaffir Lime Zest (zest of 1 lime)
- 🍋 What it does: Provides bright citrus aroma and sharp flavor.
- 🔄 Substitutes: Regular lime zest or a mix of lime zest + a few drops of lime juice.
- Fresh Coriander (Cilantro) Leaves and Stems (1 cup)
- 🌿 What it does: Adds freshness, color, and herbal aroma.
- 🔄 Substitutes: Flat-leaf parsley (for color) + a small handful of mint for aroma.
- Fresh Thai Basil Leaves (1/2 cup, optional)
- 🌿 What it does: Adds sweet, slightly spicy anise flavor.
- 🔄 Substitutes: Italian basil or omit if unavailable.
🌶️ Ground Spices
- Ground Coriander (1 tbsp)
- 🌿 What it does: Adds earthy, citrus depth.
- 🔄 Substitutes: Toasted cumin and fennel mix (50:50) if coriander isn’t available.
- Ground Cumin (1 tsp)
- 🌿 What it does: Brings warmth and nuttiness.
- 🔄 Substitutes: Garam masala or ground caraway (use sparingly).
- White Pepper (1/2 tsp)
- 🌶️ What it does: Adds subtle heat and aroma without darkening the paste.
- 🔄 Substitutes: Black pepper (use slightly less, as it’s stronger).
🥣 Seasoning & Enhancers
- Fish Sauce (2 tbsp)
- 🍥 What it does: Adds umami depth and saltiness.
- 🔄 Substitutes: Soy sauce, tamari, or light miso paste for a vegetarian choice.
- Shrimp Paste (1 tsp, optional)
- 🦐 What it does: Provides deep, savory, traditional Thai flavor.
- 🔄 Substitutes: 1 tsp soy sauce + 1/2 tsp miso paste (vegan) or omit entirely.
- Vegetable Oil or Water (2 tbsp)
- 🫧 What it does: Helps the paste blend smoothly.
- 🔄 Substitutes: Any neutral oil like sunflower or avocado oil, or coconut milk for a creamier base.
🔪 Instructions for Thai Green Curry Paste
- Prepare the Ingredients:
Roughly chop the lemongrass, galangal, garlic, and shallots for easier blending. Remove seeds from chilies if you prefer a milder paste. - Grind the Paste:
Use a mortar and pestle (traditional method) or a blender/food processor. Add the chilies, lemongrass, garlic, shallots, galangal, lime zest, coriander, and basil. Pound or blend until a smooth paste forms. - Add Spices and Seasonings:
Mix in ground coriander, cumin, white pepper, fish sauce, and shrimp paste. Add oil or water as needed to reach a smooth, thick consistency. - Store or Use:
Use right away for cooking. Alternatively, transfer it to an airtight container and refrigerate for up to 1 week. For longer storage, freeze in portions (ice cube trays work great) for up to 3 months.
🍛 Tips & Variations
- 🌶️ Adjust the heat: Use fewer chilies for a mild paste or add extra for a fiery kick.
- 🪵 Mortar & pestle vs blender: A mortar and pestle gives the paste a more authentic, aromatic texture.
- 🥬 Vegan version: Replace shrimp paste and fish sauce with soy sauce or miso paste.
- 🫙 Storage tip: Pour a thin layer of oil on top before storing to preserve freshness.
📝 Notes & Tips for Thai Green Curry Paste
- 🌿 Freshness is key: Use fresh herbs and aromatics for the most vibrant flavor and color. Old or dried-out lemongrass and chilies will dull the paste’s aroma and intensity.
- 🔥 Spice control: The type of chili greatly affects the heat. Thai bird’s eye chilies are very hot, while long green chilies are milder. Adjust to your preference.
- 🍋 Substitutions: If galangal is hard to find, ginger is a good substitute. Likewise, regular lime zest can replace kafir lime zest in a pinch.
- 🫙 Storage: Store the paste in a sterilized glass jar, topped with a thin layer of oil to prevent oxidation. It will keep for about 1 week in the fridge or 3 months in the freezer.
- 🍛 Versatility: Beyond curries, you can use this paste as a marinade for grilled meats. It also serves as a flavor base for soups. Mix it into coconut milk to create a delicious dipping sauce.
What to use Green Curry Paste for
The most obvious use for Green Curry Paste is to make Thai Green Curry which I have also shared today. If you’ve ever had a really great Thai Green Curry outside of Thailand, you’ll enjoy this. It’s even better if you’ve had it in Thailand itself.
Here are some either ways to use green curry paste:
- Fried Rice – fry a little paste in oil then continue with your favorite Fried Rice recipe. Thai GREEN CURRY Fried rice!!
- Spice up soups – Fry a little paste in oil then continue to make your favorite soup. Imagine – green curry spiced Cauliflower Soup or Broccoli Soup!
- Stir Fries – fry a little paste in oil then continue to make your favorite stir fry.
- Soup – To make a SOUP broth, dilute the curry sauce in the Thai Green Curry. Use more chicken or vegetable broth. Add extra coconut milk for more flavor.
❓ Frequently Asked Questions (FAQs)
Q1: Can I make this curry paste without a mortar and pestle?
Yes! A food processor or blender works well. Add a little oil or water to help it blend smoothly. Still, the traditional mortar and pestle method releases more flavor.
Q2: How spicy is Thai green curry paste?
It’s typically moderately spicy, but the heat level depends on the type and number of chilies you use. Remove the seeds for a milder paste.
Q3: Can I freeze Thai green curry paste?
Absolutely. Freeze in small portions (like ice cube trays) so you can thaw only what you need. It retains its flavor for up to 3 months.
Q4: Is it possible to make this paste vegetarian or vegan?
Yes! Replace the shrimp paste and fish sauce with soy sauce, tamari, or miso paste for a vegan-friendly version.
Q5: How much paste should I use for one curry?
Generally, 2–3 tablespoons are enough for a curry serving 3–4 people, but you can adjust based on your taste.
Q6: How to store curry paste?
A fresh curry paste made with aromatic herbs like this one is best used promptly. Store it in an airtight container for 2 days in the fridge. You can freeze it for up to 1 month. From a food safety point of view, even 3 months is fine but I swear it starts losing flavor after about 1 month (I could be imagining things!).
Thai Green Curry Paste
Bring the vibrant flavors of Thailand to your kitchen with this homemade Thai Green Curry Paste and easy curry recipe. Made with fresh herbs, green chilies, and fragrant spices, this paste is the secret to bold, authentic flavor. Pair it with coconut milk, your favorite protein, and crisp vegetables for a creamy, aromatic green curry that’s ready in under 30 minutes — better than takeout and fully customizable to your taste.
Ingredients
- 10–12 fresh green Thai chilies (adjust for spice level)
- 3 stalks lemongrass – tender inner part only, finely chopped
- 4 cloves garlic, peeled
- 4 small shallots, peeled and chopped
- 1-inch piece galangal (or ginger), peeled and chopped
- Zest of 1 kaffir lime (or 1 regular lime if unavailable)
- 1 cup fresh coriander (cilantro) leaves and stems
- 1/2 cup fresh Thai basil leaves (optional but recommended)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp white pepper
- 2 tbsp fish sauce (or soy sauce for vegetarian choice)
- 1 tsp Dried shrimp/ shrimp paste (optional, for traditional flavor)
- 2 tbsp vegetable oil or water (to help blend)
Instructions
- Prepare the Ingredients:Roughly chop the lemongrass, galangal, garlic, and shallots for easier blending. Remove seeds from chilies if you prefer a milder paste.
- Grind the Paste:Use a mortar and pestle (traditional method) or a blender/food processor. Add the chilies, lemongrass, garlic, shallots, galangal, lime zest, coriander, and basil. Pound or blend until a smooth paste forms.
- Add Spices and Seasonings:Mix in ground coriander, cumin, white pepper, fish sauce, and shrimp paste. Add oil or water as needed to reach a smooth, thick consistency.
- Store or Use:Use right away for cooking. Alternatively, transfer it to an airtight container and refrigerate for up to 1 week. For longer storage, freeze in portions (ice cube trays work great) for up to 3 months.
Notes
- 🌿 Freshness is key: Use fresh herbs and aromatics for the most vibrant flavor and color. Old or dried-out lemongrass and chilies will dull the paste’s aroma and intensity.
- 🔥 Spice control: The type of chili greatly affects the heat. Thai bird’s eye chilies are very hot, while long green chilies are milder. Adjust to your preference.
- 🍋 Substitutions: If galangal is hard to find, ginger is a good substitute. Likewise, regular lime zest can replace kaffir lime zest in a pinch.
- 🫙 Storage: Store the paste in a sterilized glass jar, topped with a thin layer of oil to prevent oxidation. It will keep for about 1 week in the fridge or 3 months in the freezer.
- 🍛 Versatility: Beyond curries, you can use this paste as a marinade for grilled meats. It also serves as a flavor base for soups. Mix it into coconut milk to create a delicious dipping sauce.
