A simple but delicious Thai Green Curry Paste that can be added to chicken, fish or vegetables or mixed with some coconut milk for a creamy Thai green curry. You will never buy a jar of Thai curry paste again after trying this! Homemade Thai green paste has a much more intense flavour that store bought paste, thanks to all the delicious fresh ingredients.
You could just buy a jar of green curry paste to make a Thai green curry, but this paste takes just 2 minutes to make and can be kept in the fridge for up to a month.
Easy to adapt to make as spicy or as mild as you like. It's fragrant, zesty and with all the Thai flavours you know and love. This is a really simple curry paste recipe.
This isn't a traditional version of a Thai curry paste, as that really is a labour of love and can take over 30 minutes to make. This is our quicker version, that is make using ingredients that you would find in your regular supermarket.
Whilst traditional Thai curry paste uses dried chillies, we used fresh to save time. We have also skipped on the shrimp paste, that you would find in more authentic versions, as it isn't easy to find without going to an Asian supermarket. It also keeps it vegan. If you can find it then it does add lots of flavour.
If you are looking for some other curry paste recipes to try, then why not try our Korma Curry Paste Recipe?
This Thai green curry paste recipe is made with the most amazing fresh and fragrant ingredients, along with a range of spices that you probably have tucked away at the back of your spice cabinet. It's time to make the most of those spices!
- Garlic and ginger - Fresh is always best, however to save some time you could use a jar of garlic and ginger paste. We always have a jar of this in the fridge to make quick and easy curries.
- Shallots - These add a nice sweet flavour to the Thai curry paste. You could swap them for half a small onion if you prefer.
- Lemongrass - You will usually find this with the ginger and garlic in the supermarket if you haven't bought it before.
- Chilli - Thai curry should have a fair chilli kick to it, that's why we've used a birdseye chilli. You can of course, always make it less spicy if you want, by using a normal chilli.
- Lime - This adds a lovely freshness. You can use zest if you want extra lime flavour.
- Fresh coriander (cilantro) - This is what gives it the vibrant green colour.
A full ingredients list with measurements is in the recipe card below.
How to make Thai green curry paste - Step by step
One: Add all the ingredients to a mortar.
Two: Pound well until a paste is formed. Alternatively you could use a food processor.
This Thai curry paste recipe can be used for a Thai Green Curry, but you don't have to use it in a curry. You could marinade some chunks of chicken and vegetables in it and then thread them on to pre-soaked wooden skewers and grill.
It is also really good fried up in some rice.
You can store any left over paste by spooning it into an air-tight container, smoothing it over then adding a layer of oil. This will keep in the fridge for up to 1 month. We usually make extra so we can store it like this for quick and easy homemade curry
If you want to freeze this paste, spoon into an ice cube tray and freeze. Once frozen, transfer to a sealable bag and keep in the freezer for up to 3 months.
As long as you make sure that there is no cross contamination, then this is gluten free.
Yes, this is a naturally vegan curry paste.
This recipe makes enough Thai curry paste for a 4 portion curry.
More Thai recipes
Thai Curry Paste
- 3 stalk Lemongrass
- 4 Shallots
- 1 Bird's eye chillies
- 25 g (0.75 oz) Fresh ginger
- 4 Garlic clove
- 1 Lime - (juice and zest only)
- 25 g (1.5 cups) Fresh coriander (cilantro)
- 2 tablespoon Sesame oil - (or olive oil)
- Add all the ingredients to a mortar.
- Pound well until a paste is formed. Alternatively you could use a food processor.
- You can leave out the chilli, or add more, depending on your taste.
- If the paste is too thick, just add a little water or oil to thin it out.
- If you don't have a pestle and mortar, you can use a food processor.
- If you can find it, try to use galangal instead of ginger, as this has more of a zesty flavour.
- We have used fresh ginger and garlic as dried spices just don't have the same flavour.
- To speed things up, finely chop all of the ingredients before they go in the mortar. The smaller they are to start, the less time it will take you to pound them in a mortar and pestle.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.