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5 from 1 vote

Thai Green Curry Paste

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!
Prep Time10 mins
Cook Time2 mins
0 mins
Total Time12 mins
Course: healthy, Main Course
Cuisine: international, Thai
Servings: 4
Calories: 95kcal

Ingredients

  • 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.

Instructions

  • 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.

Notes

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.
With 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.
Coriander root and stalks are used here. Save the top for garnishing!
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.
The colour in this paste comes from green chillies. If you like your curry with a bit of kick, add some small Thai green chillies or even a little chilli powder. Choose your chillies based on how hot you'd like the paste to be. For a milder curry paste, use Cayenne or other types of mild green chillies. You can also use less paste that specified in recipes for a milder taste.

Nutrition

Calories: 95kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 1862mg | Potassium: 173mg | Fiber: 8g | Sugar: 7g | Vitamin C: 24mg | Calcium: 56mg | Iron: 2mg