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Thai Green Curry Paste – Homemade

15 mins Cook
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Thai curry paste nomnomwow

This is a Thai green curry paste recipe made from scratch! The splendor of a self made inexperienced curry paste is that you may control the spiciness with out compromising any of the lovely aromatic flavour and signature green coloration.

Use it now to make Thai green Curry – or hold it for later! You can also try my recipe of Middle Eastern Shatta Sauce, this is full of chillies and green leaves. It’s really good for curries too.

Thai Green Curry Paste recipe!

Usually, the primary motive to make curry paste yourself is because you just can’t get the same excessive, fresh flavour in a jar. And while that holds true for inexperienced curry paste, the other very huge benefit is that you could manage the spiciness with out compromising flavour or the signature green shade.

You could’t do that in case you purchase curry in a jar. you are making do with what you get – and if you use less to reduce the spiciness, which means diluting the curry flavour.

As with every curry pastes like Thai crimson Curry Paste, Thai Yellow Curry and Massaman Curry Paste, surely making the this inexperienced curry paste recipe could be very straight forward – just plonk and blitz until easy.

The part that takes the longest is gathering the ingredients – even though it you’ve got an Asian grocery keep close by, it will likely be a breeze!
I don’t normally make it a habit to go through every aspect in a recipe, however given there are some on this that aren’t so most important-movement, I thought it is probably beneficial! So right here we pass – let’s begin with the most vital:

Green Chillies

The color of inexperienced curry comes from inexperienced cayenne peppers (left, large), and the spiciness comes from the little Thai green chillies (right). They is probably small, however they percent critical heat!

For a completely slight curry, bypass the Thai chillies altogether.

For a slight curry, just use 1 Thai chilli.

For quite spicy however no longer “blow your head off” (aka David Thompson’s long Chim), use 6 Thai chillies in line with the recipe. I enjoy it with out swearing and i’m a spice wuss! (even though i love to assume I’m Chilli-tough, I’m on no account.)

Dried Shrimp Paste (Belachan / Belacan)

Fermented fish and shrimp flavours are the backbone of South East Asian cuisine and Thai green Curry is not any exception.

For Thai red Curry Paste, we love to use shrimp paste in a jar that’s oilier and has a few more flavourings brought. but, in case you use shrimp paste in inexperienced curry, it makes it brown!

therefore we use dried shrimp. It is available in little blocks, it stinks and it’s hard to believe it’s the secret ingredient in Thai green Curry.

However it’s far. in case you bypass it, you’ll be disappointed with the end end result.

Find it at Asian grocery shops and in case you’re in Australia, you received’t agree with this however it’s sold at Woolworths! And right here is one on Amazon US.

Pleasant substitution for dried shrimp?
Shrimp paste (is available in jars, image right here) is the exceptional sub but be aware it makes the curry a bit less green. the alternative alternative (which I haven’t attempted but I assume will be superb) is to apply anchovies in oil (chop and measure quantity per recipe) + 1 tsp fish sauce (for added depth of flavour).


Seems like ginger with crimson skin, however it’s manner tougher. It kind of tastes like ginger too, but it’s greater citrusy.

Nowadays in Australia it’s sold at huge clean produce shops like Harris Farms, and once in a while even at Woolworths. in any other case, it’s effortlessly to be had at Asian grocery shops.

As a ultimate lodge, it may be substituted with ginger and lime zest – directions inside the recipe notes.


Moving onto more familiar territory here! Lemongrass is a key flavour in green curry paste and you can’t substitute paste or dried for fresh lemongrass.

To prepare, peel the outer reedy layers to reveal the white stem, and just use the lowest 10 cm / 4″ or so. You’ll know which part should be used because the reedy part can’t be chopped.

Eschalots (Baby Onions!)

The names for this are so confusing so I wanted to show a picture to be very clear! In Australia, we call these eschalots or French shallots or French onions. In America, they are known as shallots. In Australia, shallots are what Americans know as scallions or green onions, as does much of Europe.

It’s very confusing.

Hence – photo. Green curry paste calls for the thing that looks like BABY ONIONS!!

Coriander / cilantro, lime and garlic

Traditional Thai Curry Pastes are mostly made with coriander/cilantro roots. The roots have intense coriander flavour that’s sort of earthy.

Because the roots are so highly prized in Thai cooking, coriander is sold with long roots in Thai grocery stores. Unfortunately in Western grocery stores, the roots tend to be quite short and dismal.

They are also a massive pain to wash thoroughly – no one wants dirt grit in their curry!

So to get around this problem, we use a combination of whatever roots we can get, stems and some leaves (which has the added bonus of adding to the lovely green colour!)

Green Curry Spices

Inexperienced curry is ordinarily approximately the intense sparkling aromatics so there’s no longer plenty dried spices in it. if you Dom’t have white pepper, switch it with finely floor black pepper. Don’t skip the tumeric – in addition to adding flavour, it’s far the ingredient that gives the inexperienced curry paste a beautiful heat glow!

How to store curry paste

A fresh curry paste made with fragrant herbs like this one is first-class used at once. otherwise, keep it in an hermetic box for 2 days within the fridge, or up to at least one month in the freezer. From a food protection factor of view, even three months is first-rate but I swear it starts dropping flavour after approximately 1 month (I will be imagining matters!).

What to use Green Curry Paste for

The most obvious use for inexperienced Curry Paste is to make Thai inexperienced Curry which i have also shared these days. in case you’ve ever had a simply remarkable Thai green Curry both outdoor of Thailand, or even better, in Thailand itself, I think you’ll virtually enjoy this!

Here are a few either approaches to use inexperienced curry paste:

Fried Rice – fry a touch paste in oil then proceed together with your favorite Fried Rice recipe. Thai inexperienced CURRY Fried rice!!

Spice up soups – Fry a little paste in oil then continue to make your favored soup. imagine – inexperienced curry spiced Cauliflower Soup or Broccoli Soup!

Stir Fries – fry a little paste in oil then continue to make your favorite stir fry.

Soup – Dilute the curry sauce inside the Thai inexperienced Curry with greater chicken or vegetable broth and more coconut milk to make a SOUP broth!

Thai Green Curry Paste - Homemade

Thai Green Curry Paste - Homemade

This is a Thai green curry paste recipe made from scratch! The splendor of a self made inexperienced curry paste is that you may control the spiciness with out compromising any of the lovely aromatic flavour and signature green coloration.
prep time
15 mins
cooking time
15 mins
total time
30 mins



  • 4 green cayenne pepper chilis , deseeded and chopped

  • 6 Thai green chilis , chopped

  • 2 red shallots / eschallots , chopped

  • 2 lemongrass stems , trimmed and finely chopped (about 2.5 - 3 tbsp) )

  • 2 tbsp galangal , grated

  • 5 cloves garlic , chopped

  • 2.5 tsp dried shrimp paste (Belacan) (Note 4)

  • 2 tsp lime zest , grated

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/4 tsp white pepper

  • 1/4 tsp turmeric

  • 2 tbsp chopped coriander/cilantro root and stem (Note 5)

  • 1/4 cup coriander / cilantro leaves , loosely packed

  • 2 - 3 tbsp water , as needed


Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Use to make Thai Green Curry!
Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.


QUANTITY - makes enough curry paste for 1 quantity Green Curry which serves 5 people. 1. Spiciness - the green colour of green curry comes from the cayenne pepper which is not that spicy. The spiciness comes from the Thai green chillies. If you want a very mild curry, skip the Thai chillies altogether. For a mild curry, just use 1. Using 6 chillies makes this pretty spicy, but not outrageously so. It won't blow your head off - I enjoy it without swearing and I'm a spice wuss! 2. Lemongrass - Peel the tough green outer layers and use the white softer part. You'll know - the reedy layers can't be finely chopped. 3. Galangal looks like ginger but is more citrusy and harder. You can find it in some grocery stores in Australia (Harris Farms and some Woolworths sell it). If you can't find it, use the same amount of ginger + the zest of 1 lime (in addition to what is already in the recipe). 4. Dried shrimp (Belancan) comes in small blocks. Just sort of crumble it to measure out, no need to rehydrate (per some recipes). Sold at Asian grocery stores and believe it or not, at Woolies in Australia. Here is one on Amazon. DO NOT use shrimp paste in a jar. It will make your green curry BROWN!! 5. Coriander/cilantro roots are commonly used in Thai cooking for terrific earthy coriander flavour in curries. In Thai grocery stores, coriander is sold with long roots for this reason. In Western stores, the roots are usually puny - also very dirty and hard to clean. So for practical reasons, we use a combination of roots, then stems, then top up the flavour with leaves (also this helps with the green colour)
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