• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » All Recipes » Sauces & Pastes

    Authentic Thai Green Curry Paste Recipe

    Published: Mar 25, 2023 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Green curry is a classic Thai dish that is a staple in Thai restaurants all over the world. You may have tried making the curry using store bought paste, but perhaps it's time to try making it from scratch? There's nothing like eating a curry that you made with your own homemade paste. Once you're done, try making red curry paste next as many of the ingredients are similar.

     a bowl of green curry paste with chillies in Thai Basil on the side

    What is Green Curry Paste?

    Green curry paste is called พริกแกงเขียวหวาน prik gaeng keow waan in Thai, and it's a paste made from a mixture of herbs and spices, which eventually becomes the base for our famous Thai green curry.

    The green colour comes from the use of fresh green chiles, which is unique among most Thai curry pastes which mostly use red dried chilies. These spicy green chiles are also responsible for the distinct fiery flavour of green curry.

    Why make curry paste from scratch?

    But first, why should you bother making your own Thai green curry paste? There is actually nothing wrong with a good store-bought curry paste, and most Thai people buy the paste premade, too.

    So this is something you should do because you want to experience the process and the pride of making something entirely from scratch. It's like making homemade sourdough when you can easily buy one from the bakery down the street.

    I will say that it's truly fascinating to see the transformation of the ingredients and the aromas as you go through the process, and it will taste unique, unlike anything else you buy!

    Watch The Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, check out my YouTube channel!

    Ingredients

    The biggest hurdle in making any Thai curry pastes is getting all the ingredients you need, particularly the fresh herbs. So locate some good Asian markets in your area that carries a lot of Southeast Asian ingredients, and you can always consult my map of Asian grocery stores to help with that.

    • Coriander seeds, toasted
    • Cumin seeds, toasted
    • White peppercorns
    • Thai green chillies or serrano peppers, these are the spicy green chilies that are responsible for the heat of your curry. You can customize the spice level of your paste by adding more or less of these spicy green chilies.
    • Milder green chilies such as Korean green peppers or jalapenos. Using both spicy and mild chilies allow us to pack in more chili flavor without too much heat. Korean markets usually have mild green peppers available, and deseeded, de-pithed jalapenos will also work.
    • Coarse salt, the coarseness is only helpful in grinding the chilies if you're using a mortar and pestle. Use any salt if using an immersion blender.
    • Thai basil leaves, this is added to boost the green colour without adding any more heat from green chilies. Other leafy greens such as spinach will also work, but since you will need Thai basil to make the curry, it's a convenient option. The flavour of the basil will not come through as the paste will be cooked extensively and will cook away most of the Thai basil aroma.
    • Lemongrass, for curry paste, do not use dried or powdered lemongrass. Fresh lemongrass is best, but frozen will work. Use only the the bottom half of the lemongrass stalk as it is the most flavourful part.
    • Galangal, as with lemongrass, fresh or frozen galangal is best.
    • Makrut lime zest (aka kaffir lime zest). You can substitute the zest of half a lime, or if you can find makrut or kaffir lime leaves, you can simply add more of the leaves to the curry itself.
    • Cilantro roots or cilantro stems
    • Shallots
    • Garlic
    • Fermented shrimp paste. Called gapi in Thai, this is a salty, funky, purplish-grey paste that is also called belacan (Malaysian) or terasi (Indonesian). It is added to most Thai curry pastes for extra umami, but it is not necessary. For vegans, you can also add 1 teaspoon of miso paste or doenjang, or 1 dried shiitake mushrooms, finely grated with a microplane. You can also omit it and then add more fish sauce or soy sauce to the curry itself.

    How to Make Green Curry Paste

    The following are instructions for making green curry paste using a combination of a coffee grinder and a mortar and pestle. You will need a large, stone mortar and pestle (affl.) for this, not a tiny marble one. If you want to use an electric appliance, see below.

    1. If your spice tolerance isn't high, remove the seeds and pith from some or all of the spicy chilies (Thai/serranos) to reduce the heat, then finely chop them. If you're not sure how much to remove, I recommend deseeding all of them and you can always add more chilies to the curry later if it isn't spicy enough. *You may want to wear gloves when working with chilies, or wash your hands very well and be careful not to touch your eyes afterwards!
    2. Finely chop all of the other herbs; the smaller they are to start, the less time it will take you to pound them in a mortar and pestle.
    3. Grind the dry spices into a powder.
    4. Add all of the chilies and salt to the mortar and pound until mostly fine; if at any point the mixture feels too wet and slippery, add some or all of the dry spices to absorb excess moisture.
    5. Add the Thai basil leaves and pound into a fine paste. 
    6. Add the lemongrass, galangal, makrut lime zest, and cilantro roots or stems; pound into a fine paste.
    7. Add the shallots, garlic, and any remaining dry spices and pound into a fine paste.
    8. Add the shrimp paste, if using, and pound to mix.

    What's the best tool for making curry paste?

    In the video tutorial I show you the traditional method using a mortar and pestle. But I have to stress that you need a big, sturdy granite mortar and pestle for this, otherwise it will be immensely frustrating. So don't use that cute little marble one!

    Using the mortar and pestle may not be the "best" way to make curry paste if you won't have enough patience to pound it until it's very fine. Keep in mind it will be a bit of a workout.

    If you need some electric assistance for this job, here are my suggestions:

    • For the dry spices, use a coffee grinder to make sure they are very fine. Grind them separately regardless of what machine you want to use for the paste, and you can add the spices to the paste at any time during the process.
    • My personal favourite tool is a powerful immersion blender. This is because it can blend a small amount of ingredients and it can tackle a low-moisture paste like a curry paste. Here's the immersion blender I use and recommend (affiliate).
    • If using a jug blender, I suggest making at least a triple batch to give it enough volume to blend, and you will need to add a little liquid to get it to blend properly. Water is fine, but if you're making a green curry with this paste, you can also add some of the coconut milk called for in the green curry recipe. Note: Adding coconut milk to the curry paste shortens its shelf life significantly so I would freeze it if not using right away.
    • Food processors are not ideal as they don't get the paste as fine as I like, and you would need to make a big batch in order for it to process properly.

    How to Store Curry Paste

    • If I don't have any plans to use it within a few days, I always freeze my curry paste. If keeping in the fridge, store in an airtight container.
    • For convenience, freeze them in portions - however much you will use for a batch of curry. Or if you will make different things from the paste, you can also freeze them into little blocks in an ice cube tray so it's easy to take the amount you need.

    How to Use Green Curry Paste

    Now that you've got some fresh curry paste, let's put it to use! In THai cooking, we use curry pastes in more than just Thai curries, it's quite a versatile paste so think of it as a "flavour paste" rather than strictly a curry paste. Here are some things to try:

    • Thai green curry chicken or vegan green curry - the most obvious use of your curry paste is in a classic curry! What I love about this recipe is that it's very simple yet so tasty. I use bamboo shoots as the vegetable, which come ready to use from a can, making this a weeknight-friendly meal.
    • Green curry fried rice - a different way to enjoy the flavour of green curry! Try it, and you'll be blown away. Use whatever veggies you like, but bell peppers, green beans and carrots all work well. Makrut lime leaves brighten up the dish with citrusy aroma, so don't skip it if you can!
    • Green curry spring rolls - green curry paste can be used to flavour meat mixtures, such as spring roll fillings. It'll be a total crowd pleaser at a party!
    • a black bowl of vegan green curry on an orange napkin
      Vegan Thai Green Curry Meat Eaters Will Love
    • a bowl of thai green curry with basil garnish
      Authentic Thai Green Curry Chicken
    • Green curry spring rolls
      Green Curry Spring Rolls
    • Green Curry Fried Rice
      Green Curry Fried Rice Recipe
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    green curry paste

    Thai Green Curry Paste Recipe

    ★★★★★ 4.8 from 6 reviews
    • Author: Pailin Chongchitnant
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 mins
    • Yield: Serves 4-6
    Print Recipe
    Pin Recipe

    Description

    Authentic recipe for a homemade Thai green curry paste for the DIY minded. Once you have the paste, use it in this Thai green curry recipe.


    Ingredients

    • 2 tsp coriander seeds
    • 1 tsp cumin seeds
    • ½ tsp white peppercorns
    • 15 g green Thai chilies or serrano peppers
    • 15 g milder green chilies (see note 1)
    • 1 tsp coarse salt
    • 15 Thai basil leaves, julienned (optional, see note 2)
    • 3 Tbsp thinly sliced lemongrass, from bottom half only
    • 1 ½ Tbsp finely chopped galangal
    • 2 tsp finely chopped makrut lime zest (or zest of half a lime)
    • 2 cilantro roots or 4 cilantro stems, finely chopped
    • 3 Tbsp finely chopped shallots
    • 2 Tbsp finely chopped garlic
    • 1 tsp fermented shrimp paste (optional, see note 3)

    Ingredients and Kitchen Tools I Use


    Instructions

    If your spice tolerance isn't super high, remove the seeds and pith from some or all of the spicy chilies (Thai/serranos) to reduce the heat, then finely chop them. If you're not sure how much to remove, I recommend deseeding all of them and you can always add more chilies to the curry later if it isn't spicy enough. *You may want to wear gloves when working with chilies, or wash your hands very well and be careful not to touch your eyes afterwards!

    If using a mortar and pestle:

    Grind the dry spices into a powder, then remove and set aside.

    Add all of the chilies and salt to the mortar and pound until mostly fine; if at any point the mixture feels too wet and slippery, add the dry spices to absorb excess moisture.

    Add the Thai basil leaves and pound into a fine paste. 

    Add the lemongrass, galangal, makrut lime zest, and cilantro roots; pound into a fine paste.

    Add the shallots, garlic, and any remaining dry spices and pound into a fine paste.

    Add the shrimp paste and pound to mix.

    If you want to use an electric device, see blog post above.

    Join us on Patreon for bonus content and rewards!


    Notes

    1. Using both spicy and mild chilies allow us to pack in more flavor without too much heat. Korean markets usually have mild green peppers available, and deseeded jalapenos will also work.
    2. Thai basil is added to boost the green colour without adding any more heat from green chilies. Other leafy greens such as spinach or gailan will also work, but since you will need Thai basil to make the curry, it's a convenient option. The flavour of the basil will not come through as the paste will be cooked extensively and will cook away most of the Thai basil aroma.
    3. Shrimp paste is added for extra umami, but it is not necessary. For vegans, you can also add 1 teaspoon of miso paste of doenjang, or 1 dried shiitake mushrooms, finely grated with a microplane.

    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    More Sauces & Pastes

    • Prik Nam Pla: The Thai Sauce to Improve Anything
    • a bowl of red curry paste with ingredients in the background
      Authentic Thai Red Curry Paste
    • fried shallots in a glass jar
      How to Make Crispy Fried Shallots
    • Thai basil sauce in a skillet
      How to Save Your Basil - Thai Basil Stir Fry Sauce Recipe

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆
      Recipe Rating




    1. René

      August 03, 2023 at 3:08 pm

      I do green thai curry paste on my own since years. The receipe is similar as I do. Buying green thai curry paste on supermarket is no alternative anymore. The taste and the light / lime green color of the dish cannot be replaced. Love it!!!

      ★★★★★

      Reply
    2. Winnie

      February 20, 2023 at 5:49 pm

      There is a galangal powder in the Asian grocery store for those who find hard to chop. I put thinly sliced lemon grass, garlic, shallots or green onions and cilantro into the blender with coconut milk which gives a green color. You can use the outer lemon grass hard portions, by pounding a few times with mortar and pestle and put it when cooking the coconut milk to become thick. It will give you the flavor but discard afterwards.
      There is also lemon grass powder or frozen chopped lemon grass in some Asian grocery stores. It is also handy when you can’t go to the store to get a fresh one.

      Reply
    3. Anissa

      February 03, 2023 at 1:37 am

      Perfect recipe and authentic ! Thank you for sharing.

      ★★★★★

      Reply
    4. Bob

      September 19, 2022 at 6:53 pm

      The curry paste turned out VERY flavorful, but I made a couple of mistakes. I was afraid it was going to be too spicy, so I de-seeded all the green thai chilis, and it actually turned out too mild. Next time I'll try leaving the seeds in 1-3 chilis. I also found out that fresh Kaffir lime leaves are REALLY tough, and I couldn't get them to pulverize no matter how much I pounded them. Next time I'll put them in the mortar first, along with the coarse salt.

      ★★★★★

      Reply
      • Gwynneth

        December 09, 2022 at 9:19 am

        Hi Bob I have just made my own green curry paste for the first time. I just added the Keffir leaves whole as an infusion ...take out before serving. This is what I read to do. The galangar (ginger) immensly hard to chop -not sure of any tips tho. I put all the ingredients in the nutri-bullet with the lime juice and it turned out quite good lol if I say so myself as I am not an enthusiastic cook.:)

        Reply
      • Lily Hoang

        December 24, 2022 at 2:55 pm

        Where do we get cilantro roots or stems?

        Reply
        • Adam from HTK

          December 26, 2022 at 9:20 am

          Anything near you on the map here? https://hot-thai-kitchen.com/locate-a-thai-grocer/ Good luck! Adam

          Reply
        • Laura

          February 23, 2023 at 5:00 pm

          Cilantro (and included stems) is available in the produce department at most grocery stores.

          Reply
    5. Theodore

      August 19, 2022 at 7:23 pm

      Missing an ingredient at the end

      ★★★★

      Reply
      • Lionelion

        August 25, 2022 at 2:21 am

        I noticed the same. Comparing with other recipes, I think it's garlic. That's what I'm going to put in anyway. We shall see (and smell).

        Reply
        • Pailin Chongchitnant

          August 25, 2022 at 10:11 pm

          Yes, garlic is absolutely correct. Sorry about that!

          Reply
      • Pailin Chongchitnant

        August 25, 2022 at 10:12 pm

        Oops! It's garlic 🙂 Sorry about that!

        Reply
      • Shakira

        January 16, 2023 at 8:36 pm

        What was it Theo

        Reply
    6. Lionelion

      August 18, 2022 at 3:48 am

      Having problems with the second-to-last ingredient. What word is missing?
      Or should i be chopping the tablespoons themselves.... my wife won't like that.

      Reply
    7. David

      April 09, 2022 at 8:42 am

      Hi If I want to make a big batch for freezing do I just double/triple all the ingredients?

      Thanks

      David

      Reply
      • Pailin Chongchitnant

        April 11, 2022 at 1:45 pm

        Yup, just multiply everything proportionally.

        Reply
      • Claudia

        May 16, 2022 at 10:25 pm

        HI David, I've been making red curry paste for a long time now.
        As it takes time to make yes I definitely make triple batch and freeze it . Works wonders for me .

        Reply
    8. Roscoe

      February 23, 2022 at 2:26 pm

      Can I use regular basil instead of thai basil?

      Reply
      • Pailin Chongchitnant

        March 01, 2022 at 12:18 pm

        Yes

        Reply
    9. John Miller

      January 12, 2022 at 4:57 pm

      Can I substitute kaffir lime leaves for kaffir lime zest in this recipe? The lime fruits are impossible to find this time of year, but the leaves are fairly obtainable.

      Reply
      • Pailin Chongchitnant

        January 20, 2022 at 11:53 am

        You can just omit it and you can add some extra leaves when you make the curry itself!

        Reply
    10. Nichole

      September 28, 2021 at 11:37 am

      I have made the vegan version of this paste a few times now (which we love - thank you!), and while I see you have a vegan Red Curry recipe, I don’t see a vegan Green Curry one. Do you basically use the recipe for the Red Curry, minus the meat and tomato paste? Or, is there a recipe you especially appreciate? I’ve checked through many comments, and just haven’t seen anything mentioned. Thanks so much!

      ★★★★★

      Reply
      • Pailin Chongchitnant

        October 04, 2021 at 1:12 pm

        Thanks Nichole! I don't have a vegan green curry recipe yet as I"ve never personally made one myself. But I'll add that to the list of things to do 🙂

        Reply
    11. Mario Henneberg

      September 11, 2021 at 10:59 pm

      What kind of thai basil do you use?

      Reply
      • Pailin Chongchitnant

        September 13, 2021 at 4:11 pm

        Not sure what other kinds you're thinking of, but it's the one that shows up when you google image "Thai Basil." In Thai it is called Horapa.

        Reply
    12. Anand

      December 25, 2020 at 10:57 am

      Is there a vegetarian replacement for the shrimp paste?

      ★★★★★

      Reply
      • Manu

        February 10, 2021 at 8:55 pm

        Use a bit of miso paste!

        Reply
      • James

        August 06, 2022 at 3:08 pm

        Hi, how much of this paste serves a dish for 4? (Proportionate to a 400ml can of coconut milk)
        Thanks

        Reply
        • Pailin Chongchitnant

          August 08, 2022 at 11:58 am

          You can use all of it for a 4-serving curry, but if spice tolerance is low, maybe start out with ¾ of it.

          Reply

    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. Want to learn more about me? Here's my story.

    My Latest Cookbook

    Popular Classics

    • Two glasses of Thai tea, one with half and half being poured into it.
      Thai Iced Tea Recipe - Thai vs American Style
    • A plate of chicken satay with a bowl peanut sauce and a bowl cucumber pickle.
      Easy Chicken Satay with "Real" Peanut Sauce
    • a bowl of Thai crab curry stir fry
      Thai Curry Crab: The Hidden Gem of Thai Cuisine 
    • tomato beef stir fry on an oval plate on green napkin.
      Mother-in-Law's Chinese Tomato Beef Stir Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2023