Homemade Thai green curry paste from scratch is so easy to make and is much healthier and fresher than store-bought pastes! Try it in my homemade creamy coconut chicken curry, or add this punchy bright green paste to your favourite meats, seafood, soups, noodles, stir fries and more. This recipe makes enough for 4-6 curries, so you can cook with it right away AND save some in the fridge or freezer for add as required!
You can’t beat the taste of proper, flavour packed curry paste from scratch. While store-bought pastes are handy when short on time, you just can’t get the same fresh, punchy flavour from the jar version. And making your own curry paste means that you can control the heat and spices and choose the freshest ingredients, resulting in a more fragrant, flavourful curry!
If you have never made your own curry paste from scratch before, now is the perfect time to try! It turns out that it is super easy! Aside form toasting a few spices in a pan, the ingredients are all simply thrown in a food processor (or ground in a mortar and pestle) until smooth.
The best thing about this recipe is that you end up with more curry paste than you need. So, you can save some in the fridge to add to your favourite dishes with minimal effort! Once you try this homemade curry paste, you’ll never want to go back to store-bought!
Why you’ll love this recipe
- Quick and easy – perfect for beginners! You’ll need a food processor or mortar and pestle and about 5 minutes.
- Dietary restriction friendly – this recipe is gluten free, dairy free and nut free.
- Healthy – made from scratch using fresh, nutritious ingredients.
- Freezer friendly – keep small portions frozen to add to flavour to soups, noodles, curries and more!
What you’ll need
- Spices – coriander seeds, cumin seeds, black peppercorns, turmeric powder.
- Galangal – can be purchased in knobs in Asian supermarkets and some supermarkets. If you can’t source galangal, use the same quantity of ginger instead.
- Lemongrass stalks – fresh is best! Lemongrass is one of the signature flavours in Thai green curry. Peel the lemongrass stalk until you reach the white centre and chop it finely to avoid lumps in your paste. Lemongrass paste can be used if the stalks can’t be sourced, but use fresh where possible.
- Kaffir lime leaves
- Coriander root – and stalks. Save the top for garnishing!
- Shrimp paste or dried shrimp – you can find dried shrimp in block form in your local supermarket or Asian grocer. Shrimp is another signature ingredient in green curry paste and essential to the texture and flavour.
- Green chilli – the colour in the paste comes from green cayenne chillies. If you like your curry with a bit of kick, add some small Thai green chillies or even a little chilli powder.
Step by step instructions
Traditional curry paste is made by pounding and grinding the ingredients together in a mortar and pestle until they blend into a fine paste. For this recipe, either a mortar and pestle, high powered blender or powerful food processor will work.
Step 1. Heat the spices and salt in a frying pan, stirring over medium heat until fragrant (1-2 minutes).
Step 2. Add all of the chopped ingredients, including the spices, into the mortar and pestle or food processor and blend until the paste is smooth and fine, without any lumpy bits!
Step 3. Store the paste in the fridge for up to 1 week, or freeze in portions for up to 3 months, ready to add to your favourite dishes in no time!
What to use green curry paste in
The most common recipe to use with green curry paste is a rich, creamy Thai green curry with coconut milk. But, here are some other great uses;
- Thai green curry fried rice – try adding 1-2 tablespoons of this curry paste heated in a little oil to homemade fried rice. It is SO good!
- Soups – add a little curry paste (to taste) to roasted pumpkin soup or your favourite soups. For Thai green curry soup, add 3-4 tablespoons of curry paste to chicken stock and stir through a little coconut milk and your favourite veggies. Season with a little fish and soy sauce.
- Meats and seafood.
If you loved making your own Thai green curry paste at home, you might also like to try these other homemade “takeout” recipes!
If you try this easy curry paste, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Thai Green Curry Paste
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2 tsp salt table salt/fine salt
- 2 tsp turmeric powder
- 5 cm piece of galangal or ginger, peeled and finely sliced
- 1 stalk fresh lemongrass peeled and finely sliced
- 7 cloves garlic peeled
- 2 shallots peeled and roughly chopped
- 5 kaffir lime leaves stem removed and finely sliced. If you can't find kaffir lime leaves, use 1-2 tsp lime zest.
- 3 tsp fresh coriander root/stems chopped
- 3 tsp shrimp paste
- 15-20 green chillies use a mix of mild and hot. For hotter curries, use 2-3 Thai chillies (hot) with a mix of Cayenne chillies (more mild). For milder curries, leave out the hot chillies.
- Stir the spices (coriander seeds, cumin, black pepper, salt and turmeric powder) in a small frying pan over low heat, until fragrant (around 1-2 minutes).
- Add the spices and all of the remaining ingredients to a food processor (or mortar and pestle) and blend until the mixture forms a smooth paste.
- The curry paste can be used immediately, or stored in the fridge in a jar for up to 7 days. It can also be frozen in individual serves, ready to add to your meals as required.