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Home Collections Curries

Thai Green Curry Paste recipe

By:Nagi
Published:15 Feb '19Updated:26 Aug '21
70 Comments
Recipe v Video v Dozer v

This is a Thai green curry paste recipe made from scratch! The beauty of a homemade green curry paste is that you can control the spiciness without compromising any of the beautiful fragrant flavour and signature green colour.

Use it now to make Thai Green Curry – or keep it for later!

Homemade Thai Green Curry Paste recipe in a bowl

Thai Green Curry Paste recipe!

Usually, the main reason to make curry paste yourself is because you just can’t get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

You can’t do that if you buy curry in a jar. You make do with what you get – and if you use less to reduce the spiciness, that means diluting the curry flavour.

As with all curry pastes like Thai Red Curry Paste, Thai Yellow Curry and Massaman Curry Paste, actually making the this green curry paste recipe is very straight forward – just plonk and blitz until smooth.

The part that takes the longest is gathering the ingredients – though it you’ve got an Asian grocery store nearby, it will be a breeze!

What goes in Thai Green Curry Paste homemade from scratch

I don’t usually make it a habit to go through every ingredient in a recipe, but given there are a few in this that are not so main-stream, I thought it might be helpful! So here we go – let’s start with the most important:

Green Chillies

The colour of green curry comes from green cayenne peppers (left, large), and the spiciness comes from the little Thai green chillies (right). They might be small, but they pack serious heat!

For a very mild curry, skip the Thai chillies altogether.

For a mild curry, just use 1 Thai chilli.

For pretty spicy but not “blow your head off” (aka David Thompson’s Long Chim), use 6 Thai chillies per the recipe. I enjoy it without swearing and I’m a spice wuss! (Though I like to think I’m Chilli-tough, I’m not at all.)

Green cayenne peppers and thai chillies

Dried Shrimp Paste (Belachan / Belacan)

Fermented fish and shrimp flavours are the backbone of South East Asian cuisine and Thai Green Curry is no exception.

For Thai Red Curry Paste, we like to use shrimp paste in a jar which is oilier and has a few more flavourings added. However, if you use shrimp paste in green curry, it makes it brown!

Hence we use dried shrimp. It comes in little blocks, it stinks and it’s hard to believe it’s the secret ingredient in Thai Green Curry.

But it is. If you skip it, you will be disappointed with the end result.

Find it at Asian grocery stores and if you’re in Australia, you won’t believe this but it’s sold at Woolworths! And here is one on Amazon US.

Best substitution for dried shrimp?

Shrimp paste (comes in jars, photo here) is the best sub but note it makes the curry a bit less green. The other alternative (which I haven’t tried but I think will be very good) is to use anchovies in oil (chop and measure amount per recipe) + 1 tsp fish sauce (for extra depth of flavour).

Dried shrimp paste - balachan - belacan

Galangal

Looks like ginger with red skin, but it’s way harder. It kind of tastes like ginger too, but it’s more citrusy.

Nowadays in Australia it’s sold at large fresh produce stores like Harris Farms, and sometimes even at Woolworths. Otherwise, it’s readily available at Asian grocery stores.

As a last resort, it can be substituted with ginger and lime zest – directions in the recipe notes.

Lemongrass

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.

Lemongrass

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!!

Eschallots

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!)

Coriander garlic and lime

Green Curry Spices

Green curry is mostly about the intense fresh aromatics so there’s not much dried spices in it. If you Dom’t have white pepper, switch it with finely ground black pepper. Don’t skip the tumeric – as well as adding flavour, it is the ingredient that gives the green curry paste a beautiful warm glow!

Spices for Green Curry Paste

Making the green curry paste

Once the ingredients are ready to go, just blitz in a blender or a powerful food processor.

The smoother you can make the paste the better – nobody wants gritty bits of galangal or lemongrass in their otherwise silky curry sauce!

This is the reason I opt to use a blender – because I find it does a better job of blitzing all the ingredients into a smooth paste. I’ve noticed Asian chefs on cooking shows use blenders as well.

Thai Green Curry paste in blender

How to store curry paste

A fresh curry paste made with aromatic herbs like this one is best used immediately. Otherwise, store it in an airtight container for 2 days in the fridge, or up to 1 month in the freezer. From a food safety point of view, even 3 months is fine but I swear it starts losing flavour after about 1 month (I could be imagining things!).

What to use Green Curry Paste for

The most obvious use for Green Curry Paste is to make Thai Green Curry which I have also shared today. If you’ve ever had a really great Thai Green Curry either outside of Thailand, or even better, in Thailand itself, I think you’ll really enjoy this!

Here are some either ways to use green curry paste:

  • Fried Rice – fry a little paste in oil then proceed with your favourite Fried Rice recipe. Thai GREEN CURRY Fried rice!!

  • Spice up soups – Fry a little paste in oil then proceed to make your favourite soup. Imagine – green curry spiced Cauliflower Soup or Broccoli Soup!

  • Stir Fries – fry a little paste in oil then proceed to make your favourite stir fry.

  • Soup – Dilute the curry sauce in the Thai Green Curry with more chicken or vegetable broth and more coconut milk to make a SOUP broth!

Thai Green Curry in a black skillet, fresh off the stove

Before I sign off, I just want to say that while curry in a jar lacks the same freshness of homemade, you can still make a terrific Green Curry by pimping up a store bought curry paste with fresh garlic, ginger and lemongrass. You’ll find the directions in the Thai Green Curry recipe, along with my recommendation for the BEST curry in a jar (and it’s the cheapest too!) – Nagi x

Homemade Thai Green Curry Paste in a bowl

Homemade Thai Green Curry Paste
Watch how to make it

Video coming shortly! It literally is plonk and blitz. Video to make the curry is in the Thai Green Curry recipe.

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Homemade Thai Green Curry Paste in a bowl

Homemade Thai Green Curry Paste

Author: Nagi
Prep: 15 mins
Total: 15 mins
Mains
Thai
4.94 from 16 votes
Servings5
Tap or hover to scale
Print
  • 23
Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Ingredients

  • 4 green cayenne pepper chilis , deseeded and chopped (Note 1)
  • 6 Thai green chilis , chopped (Note 1)
  • 2 red shallots / eschallots , chopped
  • 2 lemongrass stems , trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2)
  • 2 tbsp galangal , grated (Note 3)
  • 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

Instructions

  • 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.

Recipe Notes:

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)

Nutrition Information:

Calories: 51cal (3%)Carbohydrates: 10g (3%)Protein: 2g (4%)Cholesterol: 28mg (9%)Sodium: 390mg (17%)Potassium: 67mg (2%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin C: 12.8mg (16%)Calcium: 25mg (3%)Iron: 0.9mg (5%)
Keywords: green curry paste, Thai curry paste
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

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70 Comments

  1. Jennie says

    July 5, 2022 at 3:12 pm

    Hi Nagi, I am making this for family and friends. My friends love a “hot” curry but my family loves mild. If I make the curry paste mild and then chop some hot chillies to serve on the side (with the curry) do you think that it will work OK? Cheers

    Reply
  2. Ryan says

    June 6, 2022 at 4:38 pm

    4 stars
    The recipe ia delicious but I want to warn anyone using the Exotic Food brand that the curry will be bland. Adding some chili (red is just fine) will spruce the savory levels up again.
    Looking forward to making this again.

    Reply
  3. Ashlee says

    March 5, 2022 at 9:02 pm

    5 stars
    This was fabulous thank you!

    Reply
  4. Tammie says

    February 23, 2022 at 11:29 pm

    25 teaspoons of shrimp paste? Is this correct?
    Thank you.

    Reply
    • Nagi says

      February 24, 2022 at 1:28 pm

      2.5 Tammie – that’s two and a half! 😀 N x

      Reply
      • Tammie says

        March 3, 2022 at 2:01 am

        Thank you. LOL…. I have poor vision and did not see the decimal. I am glad I checked that out, it would have been funky indeed. Looking forward to making it this weekend. Home cook Thai newbie.

        Reply
  5. Larry says

    June 6, 2021 at 4:15 am

    5 stars
    I used your recipe for fresh green curry when I realized I’d forgotten to purchase a jar of green curry paste at the store. I had all of the ingredients on hand but dried shrimp. I substituted a sardine in oil and a tablespoon of Red Boat fish sauce. Loved your instructions. Served with fresh spring rolls and green papaya salad.

    Reply
  6. Jaikumar says

    June 2, 2021 at 9:31 am

    Hi Nagi,this is with respect to the Thai Green curry paste recipe.
    I have access to kaffir lime and I was wondering if I could use them instead of the regular lime??

    Reply
  7. Siobhan Finniss says

    May 29, 2021 at 2:14 pm

    I love your website!!! I’m a vegetarian. Is there anything I could sub the shrimp paste out for that might have a similar flavour? Thanks Nagi

    Reply
    • Steven Julians says

      February 18, 2023 at 2:12 am

      Miso paste

      Reply
  8. Rajika Desilva says

    March 19, 2021 at 2:25 am

    5 stars
    Thank you, this was easy to make and absolutely delicious ! One of the best green curry’s I have had

    Reply
  9. Sally says

    March 1, 2021 at 9:36 pm

    5 stars
    Oh my word, it was so good. I couldn’t believe I made something so wonderful at home, thank you!

    Made it for the first time last night. I am as we speak getting ready to go and source all the ingredients to make it all over again for dinner tonight. Husband is fine with it – ha!

    Reply
  10. Mark Dancer says

    January 3, 2021 at 12:04 pm

    Hi Nagi,
    As someone with a crustacean allergy, I’ll vouch for anchovies as a substitute for the shrimp paste. They probably don’t taste the same, but they’re much better than simply omitting the shrimp. Laying them on a piece of foil and pop it under the grill for a few minutes seems to help.

    Reply
  11. Lisa Prentice says

    October 18, 2020 at 5:11 am

    5 stars
    This was incredible!

    Reply
  12. Lisa Prentice says

    October 18, 2020 at 5:10 am

    5 stars
    This was absolutely amazing! I loved this more than our favourite take out place. I will be making this again, very soon.

    Reply
  13. Sophie says

    September 25, 2020 at 5:28 am

    Hey! I was wondering why you’re not using Thai basil, since I always thought that that’s what green curry gets its flavour from? (At least that’s what I was taught when I was in Thailand)

    Reply
    • Nagi says

      September 25, 2020 at 8:53 am

      Hi Sophie, this is just the paste – when making the actual curry (linked in the post) you’ll see that Thai Basil leaves are added. N x

      Reply
  14. Charmaine Maree Grant says

    June 23, 2020 at 8:58 pm

    5 stars
    Damn this was good! I accidentally got super spicy chillies so I added less chillies and green capsicum for the colour. Yum yum!!

    Reply
  15. Ahmed says

    June 7, 2020 at 4:04 am

    Hi Nagi, can I use dried galangal (rehydrated in water) as a substitute for the fresh galangal? Thanks!

    Reply
  16. Krittika says

    May 1, 2020 at 7:02 pm

    5 stars
    Wowowow Nagi – I remember a couple of years ago in a productive cooking spurt I had found your red curry paste recipe and made it from scratch. It was so good that although I didn’t cook it again, I always remembered the recipe was by someone called Nagi. Now that I got some free time again out of this lockdown, I thought I must try make thai green curry from scratch and actually searched “thai green curry nagi” to find your website again. This is just absolutely FANTASTIC. I followed the recipe exactly, except for using rocket chillis instead of thai chillis which weren’t available. They’re pretty similar – I tasted a little bit of one to test the heat and adjusted for spiciness by adding a couple more of these chillis as they were just a little bit less spicy than thai chillis. I then used the paste in your green curry recipe, and it was honestly one of the best green curries I have ever tasted and has left my parents absolutely raving about it and sending pictures to their friends. They think I am some fantastic cook but I honestly cannot accept the praise as I only executed what your brilliant recipe said. Can’t wait to try more of your recipes!

    Reply
  17. Carlisle Pereira says

    April 21, 2020 at 12:44 am

    5 stars
    The dish looks amazing. I think I will try making this dish, I’m sure the taste will be awesome.

    Reply
    • Nagi says

      April 21, 2020 at 4:48 pm

      I hope you love it Carlisle, love to know what you think once you try it! N x

      Reply
      • Alan says

        June 29, 2021 at 9:58 pm

        5 stars
        This recipe is the real deal. Incredibly fragrant and great depth of flavour. Such great umami, everyone really loves it. Thanks, this is my go to green curry paste from now on!

        Reply
  18. Frances Wiedersatz says

    February 21, 2020 at 4:47 pm

    I love this curry paste smells like a good Thai restaurant when I make it (infrequently). thanks

    Reply
    • Nagi says

      February 22, 2020 at 12:04 pm

      Mmmm I love the smell ☺️

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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