Name: Homemade Thai Green Curry Paste Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 4 green cayenne pepper chilis, deseeded and chopped; 6 Thai green chilis, chopped; 2 red shallots, 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); 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; 1/4 cup coriander/cilantro leaves, loosely packed; 2 – 3 tbsp water, as needed

Jump to Recipe·Print Recipe· 4.1 from 54 reviews

If you have ever craved the vibrant, fragrant, and zingy flavors of authentic Thai cuisine, let me introduce you to my absolute favorite: the Homemade Thai Green Curry Paste Recipe. This paste is the foundation for that silky, luscious Thai green curry we all adore. Crafted from a harmonious blend of fresh herbs, fiery green chilies, and a handful of aromatic spices, it’s a simple yet transformative ingredient that elevates any dish to restaurant-quality in no time. The joy of making this paste yourself is that you control the freshness, the heat, and the depth of flavor, creating an unforgettable base for countless meals.

Homemade Thai Green Curry Paste Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Homemade Thai Green Curry Paste Recipe lies in its humble but powerful ingredients. Each one plays a crucial role, adding layers of heat, zest, earthiness, and brightness that come together in perfect balance.

Green cayenne pepper chilis: Deseeded to temper the heat while still packing a fresh, peppery punch.
Thai green chilis: These little fiery gems bring authentic Thai heat and a sharp green freshness.
Red shallots: Offer a subtle sweetness and depth, blending perfectly with the herbs.
Lemongrass stems: Finely chopped for a citrusy aroma that is unmistakably Thai.
Galangal: This root adds a sharp, almost piney zest that you won’t get from ginger.
Garlic cloves: Necessary for that aromatic base and a bit of pungency.
Dried shrimp paste (Belacan): A salty, umami-rich ingredient that grounds the curry in tradition.
Lime zest: Adds a bright, refreshing citrus note that wakes up all the flavors.
Ground coriander: Offers a warm, lemony undertone to the paste.
Ground cumin: Provides an earthy spiciness that deepens the overall taste.
White pepper: A subtle heat with a slightly different tone than black pepper.
Turmeric: Brings a golden hue and mild, fragrant earthiness.
Coriander/cilantro root and stem: Intensely flavorful parts of the herb that add a lively green freshness.
Coriander/cilantro leaves: Loosely packed for a bright, herbal lift.
Water: Just enough to blend the paste smoothly without diluting the flavors.

How to Make Homemade Thai Green Curry Paste Recipe

Step 1: Gather and Prepare Your Ingredients

Before diving in, chop your chilies, shallots, lemongrass, and garlic roughly. Grate the galangal and lime zest so everything is ready to go. Having your ingredients prepped means the blending process will be seamless and quick, preserving the freshness of every component.

Step 2: Combine All Ingredients Except Water

Place all the prepared ingredients into a powerful blender or food processor. For the smoothest paste, I swear by my Vitamix because it effortlessly breaks down every fiber, delivering a silky consistency that traditional mortar and pestle methods aspire to.

Step 3: Blend to a Fine Paste

Start blending, occasionally scraping down the sides with a spatula to ensure even processing. Add 2 to 3 tablespoons of water gradually if needed, just enough to help the mixture form a smooth paste without watering down the distinct flavors. This step is crucial—the paste should be like a thick, vibrant green sauce, ready to infuse any dish with authentic Thai flair.

Step 4: Use Immediately or Store

For ultimate freshness, use your Homemade Thai Green Curry Paste Recipe right away in your curry or marinade. If you want to prepare ahead, it stores wonderfully in the fridge for up to 2 days or freezes perfectly for about a month without losing any of its punch.

How to Serve Homemade Thai Green Curry Paste Recipe

Garnishes

Once your curry is simmering with this paste as the base, think fresh and crunchy garnishes: crisp Thai basil leaves, thinly sliced red chilies for an extra kick, or a handful of torn lime leaves. These finishing touches not only enhance the flavor but add brilliant pops of color and texture to your dish.

Side Dishes

Pair your green curry with fragrant jasmine rice or steamed sticky rice to soak up all that luscious sauce. For a crunchy complement, serve alongside Thai cucumber salad or lightly sautéed morning glory. These accompaniments create a balanced, satisfying meal that highlights every nuance of the curry paste’s flavor.

Creative Ways to Present

Take your presentation up a notch by serving your curry in small, elegant bowls garnished with edible flowers or fresh herbs. You could also use the Homemade Thai Green Curry Paste Recipe as a marinade for grilled chicken skewers or roasted vegetables, presenting vibrant, flavorful bites at appetizers or next-level dinner plates.

Make Ahead and Storage

Storing Leftovers

Once you’ve made your Homemade Thai Green Curry Paste Recipe, store any leftovers in an airtight container in the refrigerator. The paste will keep its freshness and flavor for up to 2 days, making it perfect for quick midweek meals or experimenting with other dishes shortly after preparation.

Freezing

This curry paste freezes like a dream. Spoon it into an ice cube tray or small airtight containers for portion control, then pop them into the freezer. This way, you can thaw just the right amount whenever a craving strikes, enjoying that fresh taste months later without any loss in quality.

Reheating

When reheating dishes made with your green curry paste, do so gently over low heat to preserve the nuanced flavors. Stir occasionally and avoid boiling vigorously; this keeps the herbs and spices bright and prevents the dish from becoming bitter or overcooked.

FAQs

What if I can’t find galangal?

If you can’t find fresh galangal, you can substitute with fresh ginger, though the flavor won’t be quite the same. Galangal has a sharper, more citrusy zing that’s distinctive. Some specialty Asian markets also sell frozen or dried galangal, which you can rehydrate.

Can I make this paste milder?

Absolutely! Simply reduce the number of green and Thai chilis or remove all the seeds before chopping. The paste will still be flavorful and aromatic but with significantly less heat, perfect if you prefer a gentler spice level.

What dishes go best with this curry paste?

Besides the classic Thai green curry stew, this paste is fantastic in marinades for grilled meats, as a flavor base in noodles, or stirred into soups and stir-fries. It’s incredibly versatile and instantly adds authentic Thai character to your cooking.

Can I store the curry paste in the fridge for longer than 2 days?

While refrigeration keeps it fresh for up to 2 days, beyond that the flavor and aroma start to degrade. If you want to keep it for longer, freezing is your best option to maintain its vibrant taste and safety.

Is the dried shrimp paste necessary?

Dried shrimp paste imparts a deep umami and authentic flavor, but if you have dietary restrictions or don’t like it, you can omit it. To compensate, add a splash of soy sauce or miso paste for a similar savory boost, though the flavor won’t be exactly the same.

Final Thoughts

I truly believe making your own Homemade Thai Green Curry Paste Recipe is a game-changer for anyone who loves Thai food. It’s fresh, vibrant, and packed full of layers of flavor that store-bought pastes simply can’t match. Give it a try—you’ll find this recipe becomes a cherished staple in your kitchen, inspiring countless delicious meals that bring a taste of Thailand right to your table.