Thai Green Curry Paste
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Get ready to make the easiest Thai Green Curry Paste you’ll ever create! Once you try this homemade version, you’ll never reach for store-bought again. It’s packed with bright, vibrant flavors and is perfect for freezing.
Thai green curry is one of our all-time favorite dishes to prepare. Unlike red curry, it offers a milder, fresher flavor that’s simply irresistible. The secret to an outstanding Thai green curry lies in the curry paste. Our homemade version is incredibly easy to make and features a delightful blend of coriander, lemongrass, and spices that create an aromatic explosion of flavor. We also add green chili and lime for that perfect zesty kick.
This paste is not overly spicy. We typically use about eight green chilies for a medium heat level, but if you prefer a milder curry, just cut it down to three.
This recipe is all about maximizing flavor with minimal effort. Simply gather your ingredients, blend them up in a mini blender or a coffee grinder, and you’re ready to go! Dive into this deliciousness and experience the vibrant tastes of Thai cuisine!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Thai green chilis: We use 8 for a medium spice curry paste. You can use more or less if desired.
- Shallots: These are milder than onion, but if you must, use ¼ of a small yellow onion.
- Lemongrass: You can find this in most Asian markets. If you have trouble, you can use pureed lemongrass from a tube found in the refrigerated produce section of your local grocery store.
- Garlic
- Fish sauce: This can also be found at any Asian market.
- Ginger: Use freshly grated ginger for the best results.
- Lime zest
- Spices: Ground coriander, cumin, white pepper, and turmeric add earthy flavor to the curry paste.
- Cilantro: We use the stems and the leaves for a fresh, vibrant flavor.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Chop up your fresh ingredients.
- Add everything to a blender or small food processor.
- Process until a smooth puree forms.
- Use the paste to make homemade green curry.
Tips For Success
- Chop the lemongrass finely before adding it to the blender. Lemongrass is fibrous, and if not chopped finely, you will have stringy bits in your curry paste.
- You can use shrimp paste instead of fish sauce. You’ll need about 2 ½ teaspoons of shrimp paste.
- A blender works best for getting the paste finely milled. A food processor will work, but you may have more of a chunky paste.
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Thai Green Curry Paste
Ingredients
- 6-8 Thai green chilis, coarsely chopped
- 2 shallots, coarsely chopped
- 2 lemongrass stems, trimmed and finely chopped
- 5 cloves garlic, coarsely chopped
- 2 teaspoons fish sauce
- 2 teaspoons freshly grated ginger
- 4 teaspoons lime zest
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon white pepper
- ¼ teaspoon turmeric
- 2 tablespoons chopped cilantro stems
- ¼ cup cilantro leaves, loosely packed
- 4 tablespoons water
Instructions
- Combine all the ingredients in a food processor or blender.
- Blend until you have a fine paste.
- Use the sauce to make Thai Green Curry.
Notes
- Use the paste immediately or refrigerate for up to 2 days.
- You can also freeze the paste for up to 1 month.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.