Authentic Thai Green Curry Paste From Scratch

Jarred green curry paste is handy, but fresh paste tastes brighter, more herby and more alive. This authentic Thai green curry paste from scratch uses the same core ingredients cooks in Thailand rely on: fresh green chilies, lemongrass, galangal, cilantro root, shallots, garlic, toasted spices and a little shrimp paste. Blend or pound them together, and you get a bright green paste that fills your kitchen with an amazing smell.

One batch makes enough for about 4 curries, and it freezes very well.

Quick Facts

• Prep time: 25 minutes
• Cook time: 3 minutes (toasting spices)
• Total time: about 30 minutes
• Yield: about ¾ cup paste (enough for 4 curries, each serving 3–4 people)
• Difficulty: Medium
• Equipment: small food processor or blender, or a mortar and pestle

Ingredients Explained

• Green chilies: The heat and much of the color. Thai green bird's eye chilies are very hot. Serrano or green jalapeños are milder.
• Lemongrass: A tall grass with a fresh, lemony smell. Use only the soft, pale lower part.
• Galangal: A root that looks like ginger but tastes more peppery and piney. Ginger can replace it, but the taste changes.
• Cilantro root and stems: Thai cooks use the roots for deep, earthy flavor. If you can't find roots, use extra stems.
• Makrut lime leaves: (sometimes called kaffir lime leaves) add a strong, fresh citrus smell. Lime zest is a substitute.
• Shrimp paste: A salty, fermented paste that adds deep savory flavor. It's optional; leave it out for a vegetarian paste.

Ingredients

Dry spices

• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon white or black peppercorns

Fresh ingredients

• 10–15 green Thai chilies or 4–5 serrano chilies, stems removed, roughly chopped
• 2 stalks lemongrass, tough outer layers removed, pale bottom 4 inches thinly sliced
• 1 piece galangal (about 1 inch / 2.5 cm), peeled and thinly sliced
• 3 small shallots (about ¼ cup), chopped
• 5 cloves garlic
• 4 cilantro roots, cleaned and chopped (or ¼ cup cilantro stems)
• ½ cup packed fresh cilantro leaves
• ¼ cup Thai basil leaves (optional, for color)
• 4 makrut lime leaves, center vein removed, thinly sliced (or zest of 1 lime)
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon salt
• ¼ teaspoon ground turmeric (helps keep the color)
• 1–3 tablespoons water or neutral oil, only if needed for blending

How to Make It

1. Toast the spices. Put the coriander, cumin and peppercorns in a dry skillet over medium heat. Stir for 2–3 minutes until they smell toasty and darken slightly. Don't let them burn. Let them cool.

2. Grind the spices. Grind the toasted spices into a powder in a spice grinder or mortar.

3. Prep the fresh ingredients. Slice the lemongrass, galangal and lime leaves as thinly as you can. Thin slices are much easier to blend smooth. Tough pieces of lemongrass can stay stringy.

4. Blender method. Add the hard ingredients first: lemongrass, galangal, lime leaves, garlic, shallots and chilies. Pulse to chop. Then add the cilantro roots, cilantro leaves, basil, shrimp paste, salt, turmeric and ground spices. Blend, scraping down the sides often, until it forms a smooth paste. Add water or oil 1 tablespoon at a time only if the blender gets stuck.

5. Mortar method. Pound the hardest ingredients first with the salt (the salt helps grind them): lemongrass, galangal and lime leaves. Then add garlic, shallots, chilies, cilantro roots, and finally the soft herbs, shrimp paste and spices. Pound until smooth. This takes 15–20 minutes, but many cooks say it gives the best flavor.

The finished paste should be thick, bright green and smell strongly of lemongrass and chili.

How to Use It in a Curry

For a simple green curry for 3–4 people:

1. Heat ½ cup of thick coconut cream (the top of a can of coconut milk) in a pot until it bubbles and the oil starts to separate.
2. Add 3 tablespoons of green curry paste. Fry for 2 minutes, stirring, until very fragrant.
3. Add 1 lb sliced chicken and stir to coat.
4. Add the rest of the can of coconut milk and ½ cup water or broth. Simmer until the chicken reaches 165°F (74°C), about 8–10 minutes.
5. Add vegetables like bamboo shoots, Thai eggplant or green beans. Season with 1 tablespoon fish sauce and 1–2 teaspoons palm or brown sugar. Finish with Thai basil. Serve with jasmine rice.

Tips

• Control the heat. Fewer chilies, or removing the seeds, makes a milder paste. Serranos are a good middle choice.
• Wear gloves when handling lots of hot chilies, and don't touch your eyes.
• Slice thin before blending. This one step makes the biggest difference for a smooth paste.
• Fresh beats dried. Dried lemongrass or galangal powder won't give the same bright flavor.

Common Problems

The paste is stringy. The lemongrass wasn't sliced thin enough, or the outer layers were left on. Blend longer and use only the soft inner part.

It's not very green. Green chilies vary. Adding more cilantro leaves and Thai basil boosts the color.

It's way too spicy. Use the paste in a smaller amount and add more coconut milk. Make the next batch with milder chilies.

The curry tastes flat. It needs salt (fish sauce) and a little sugar to balance the heat.

Substitutions

• No galangal: Use the same amount of fresh ginger. The taste will be warmer and less piney.
• No makrut lime leaves: Use the zest of 1 lime.
• No shrimp paste: Use 1 teaspoon white miso paste, or leave it out.
• No cilantro root: Use double the cilantro stems.

Storage and Freezing

Fridge: Put the paste in a small jar, press it down, and cover the top with a thin layer of oil. Keep it for up to 1–2 weeks.

Freezer: Spoon 3-tablespoon portions into an ice cube tray, freeze, then move the cubes to a freezer bag. Keep for up to 3 months. You can add frozen cubes straight into the hot pan.

Nutrition Estimate

Per 1 tablespoon of paste: about 15–20 calories, 3 g carbohydrates, under 1 g fat and protein, and roughly 200 mg sodium. A finished curry's nutrition depends mostly on the coconut milk and meat.

FAQs

How spicy is green curry paste?

Traditional green curry is often the spiciest Thai curry. With serranos and the seeds removed, this paste is medium.

Can I make it without a food processor?

Yes. A mortar and pestle is the traditional way. It takes longer but works very well.

Where can I buy galangal and lime leaves?

Asian grocery stores usually sell them fresh or frozen. Frozen works great and keeps for months.

Is green curry paste vegan?

Only if you skip the shrimp paste. Then use soy sauce instead of fish sauce in the curry.

More Recipes to Try

• Authentic Ramen Noodles Broth Recipe (coming soon)
• Authentic Pho Broth Recipe, Stovetop (coming soon)
• Air Fryer Crispy Tofu, No Cornstarch (coming soon)
• Chipotle-Style Cilantro Lime Rice (coming soon)
• Browse all recipes

A Final Note

Making curry paste is a little work once, but it pays off for a month. Freeze it in portions, and you'll be just 20 minutes away from a fresh, fragrant green curry any night of the week.