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 curry 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 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.
If you are looking for some other curry paste recipes to try, then why not try our Korma Curry Paste Recipe?
Why you will love it
- Ready in two minutes - It's as simple as mashing or blending everything together to make this green curry paste.
- Loads of uses for it - You don't just have to use it for a Thai green curry. We have lots of suggestions of how to use it.
- Vegan - Perfect for making a vegan Thai curry.
- All natural ingredients - Unlike a jar of Thai curry paste, which generally has lots of added preservatives. This is all natural and tastes so fresh and delicious.
This Thai curry paste 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 to the Thai curry paste. You can use zest if you want extra lime flavour.
- Fresh coriander - This is what gives the Thai green curry paste 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.
Is it authentic?
No, 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.
How to use Thai green curry paste
This homemade Thai curry paste 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.
Also, why not spread it over some fish fillets, like salmon, and cook under the grill (broiler) for a lovely Thai grilled fish recipe. They go great with noodles.
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.
• You can leave out the chilli, or add more, depending on your taste.
• If the paste is too thick, just add a little water.
• If you don't have a pestle and mortar, you can use a food processor.
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
- If you don't have a pestle and mortar, you can use a food processor
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.