Making your own authentic Thai green curry paste will heighten the flavors of your curries to a whole new level! The fresh herbs and fragrant spices heighten the flavor's bold and delicious taste you find in authentic Thai curries!
After making your green curry paste from scratch, make sure to make my authentic Thai curry recipes. Try my delicious easy Thai green curry recipe and this bold and extra flavorful Thai green curry fried rice. Both are tasty!
For more homemade Thai curry paste recipes, check out my authentic homemade Thai red curry paste. Check out another tasty Thai curry, Prik Khing curry paste. Each is different; both are extremely satisfying and delicious to make!
What is Thai Green Curry Paste Made of?
Thai green curry is made of fresh green chilis, aromatic herbs like lemongrass, galangal, cilantro roots or stems, shallot, garlic, and kaffir lime zest. It also uses fragrant toasted spices like whole white peppercorn, cumin, and coriander seeds.
And, of course, the pungent shrimp paste gives the curry paste its traditional flavor. Don't skip it! (:
Why Making Your Own Green Curry Paste?
- Making homemade green curry paste will give you the ultimate traditional and homemade Thai flavors that will change how you taste curries.
- Making your paste from scratch will give you the most authentic Thai green curry paste experience. It's healthier and tastier, hands down.
- Green curry paste lasts a few days in the refrigerator (10-14 days!) This allows you to make the paste ahead of time if you don’t have the time to make the paste and your curry recipe in one sitting.
- Green curry paste freezes well and will keep in an airtight container for up to 4 months.
Ingredients for Making Authentic Thai Green Curry Paste
Below are key ingredients you’ll need to make authentic Thai green curry paste. Not all the ingredients are listed here, but these are the essential ones that need a little explanation and possible substitutes.
Dry Spices
- White peppercorn. White peppercorns are made from ripe black peppercorns berries. The skin is soaked and stripped, making the white peppercorns less spicy. Use ground white peppercorns if you can't get whole peppercorns.
- Coriander seeds. Coriander seeds are easily found in the spice section of most Asian markets or your favorite spice shops. The coriander powder is more common and can be found in your local grocers.
- Cumin seeds. Cumin seeds are easily found amongst the other dry spices mentioned above. Cumin seeds are considered more fresh and fragrant. Use seeds if possible, but the powder will work fine too.
- Salt. I recommend using kosher or Himalayan fine grain salt. Using the salt is essential if you make the curry paste in a mortar and pestle. It helps break down the oil of the peppers and makes it easier to crush them into a fine paste.
Wet/Fresh Herbs
- Lemongrass. Use fresh lemongrass if possible, and only use the rounded 3-5 inches part of the stem. Make sure to chop your lemongrass into fine pieces before pounding to help speed up the paste-making. Use frozen lemongrass if fresh ones are not available to you. Read more about Lemongrass and how to use it in Thai cuisine.
- Green chilis. Use fresh Thai green chilis. The smaller bird's eye peppers are extremely spicy; use them sparingly if you are sensitive to heat. You can also use the longer Thai chilis; they are about 3-4 inches long. Use jalapenos for a less spicy version. You can mix and match the chilis too to find a perfect fit for your spiciness level. Always remove the seeds with a small knife and use kitchen gloves to spare your skin from burning. Trust me on this one. (;
- Galangal. Use fresh or frozen galangal only for Thai curry paste recipes. Never use dried or powdered galangal. Also, never substitute ginger for galangal; they are two completely different ingredients with different flavors and fragrances. Most if not all Asian markets will have fresh or frozen galangal. Read more about Galangal in Thai cooking here.
- Kaffir lime zest. This is the one ingredient you may not be able to find fresh even at some well-stocked Asian markets. If you cannot find fresh kaffir limes, try this as a substitute. Use one lime zest plus 3-4 Kaffir lime leaves. If you can find key limes, use 3-4 key limes instead of 1 medium-sized lime. Key limes have a fragrant profile that is very nice to use as a substitute for kaffir limes. Read more about Kaffir limes and leaves and substitute here.
- Cilantro roots or stems. Cilantro roots are commonly sold in Thailand. They are rare in the US, but the stems are the next best option. The largest and lowest part of the stems will do.
- Shrimp paste. I highly recommend Thai shrimp paste for a more authentic taste in your red curry paste. The smell is potent, but the paste will add a very deep umami taste to your curry paste.
- Shallot. I don’t recommend substituting purple onions for making curry pastes. Shallots are typically available in most grocery stores.
- Garlic. Garlic is essential in making curry pastes. Since a lot of it is used in each batch, here is a trick to help you peel them more easily. Smash the garlic cloves with the flat side of a knife or a heavy kitchen tool like a pestle. It’s easier to peel off the garlic skin once smashed.
How To Make Authentic Thai Green Curry Paste
For my green curry paste recipe, I'll show you two methods for making it. The first, a more traditional and arguably more flavorful method, is to pound all ingredients in a heavy mortar and pestle. The second method is easier and fast, using a food processor or blender to mix all the ingredients. Both methods will give you great results, so I hope you try both and decide what you like better! Let's get started.
Method 1. Thai green curry paste in a mortar and pestle
- On a small skillet, toast white peppercorn, coriander, and cumin seeds on medium heat until fragrant, and you start to hear some seeds popping from the pan. About 2-3 minutes. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute.
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- Add galangal and lemongrass to a sturdy mortar and pestle and pound until soft and paste-like forms.
- Add all the greens- green chilis, cilantro stems, and kaffir lime zest. Pound until bright green paste forms.
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- Add garlic, shallot, and salt, and keep pounding away again.
- Add the ground spices, and you should have a smooth brownish green paste. (The spices turned the green paste brown, it’s normal!)
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- Add shrimp paste last and mesh it all up with the paste until everything is completely well blended and no large chunks appear. It’s ready for use!
Method 2. Thai green curry paste in a food processor
- Toast the white peppercorn, coriander, and cumin seeds on medium heat, until fragrant, 2-3 minutes. Remove from the skillet to a small plate and let cool.
- Use a spice grinder or a small mortar and pestle to ground the toasted seeds to powder. Place the freshly ground powder into a food processor with the other ingredients.
- Add all the ingredients into a small food processor and blend until your paste is smooth. Add a very tiny amount of water if your paste is too dry. You shouldn't need to, but don't use more than one tablespoon for the recipe.
- Remove the paste for use. Done! Store unused paste in a glass jar, in the fridge for up to 10 days, and the freezer for up to 3-4 months.
Helpful Kitchen Notes And Expert Tips
- When handling chilis and removing the seeds, kitchen gloves are a must, or you can hurt yourself with the hot oils of the chilis burning your skin. It’s a very unpleasant experience.
- Don’t let the seeds get too burnt, or your paste will have an unpleasant bitter taste. Use a wooden spatula to stir the seeds into the pan.
- Use a solid, strong mortar and pestle to pound away the ingredients. It’s an arm workout to make curry paste the traditional way. Make sure you don’t use clay, marble, wooden or decorative mortar and pestle for this job.
- Best not to pound more than three ingredients at a time as it gets tiresome to pound in large quantities. Also, you may have big chunks of uncrushed ingredients if adding too many items.
- Always pound the toughest and most fibrous ingredients first, as listed in the steps above and in the recipe card.
- Add the shrimp paste last. It’s the softest ingredient for the paste, and if added too soon, I find it more difficult to pound the ingredients into a paste because it's too wet and slippery.
- Shrimp paste is a must for the traditional umami flavors that ties all the strong spices and herbs together. Don’t skip out if you can help it!
- Using a smaller mortar and pestle, you can break up your paste into smaller 2-3 batches to ease pounding the ingredients together. Add them all together in a bowl for the final finished paste.
- You can turn a Thai green curry paste recipe vegetarian or vegan by vomiting the shrimp paste and instead using vegemite or marmite.
FAQs
Is green curry paste the same as Thai curry paste?
There are many Thai curry pastes in Thai cuisine. The green curry paste is one of the more popular curry pastes.
Why is my Thai green curry not green?
Thai green curry paste uses fresh green chilis, thus the name and color of the paste. When other herbs and spices that are not green are added to the mix, the green color gets diluted and turns a brownish color. You can add jalapeños or green bell peppers to make them more green without changing the flavors of the curry paste. Never add basil. Leave to the paste, only to the curry once made.
How do you make green curry?
There are a couple of methods to make green curry paste. One is using a food processor to blend all the ingredients. Method two is to use a mortar and pestle to pound ingredients together until you have a smooth curry paste.
How do you use green Thai curry paste?
Thai green curry can be used for making curries, stir-fries, soups, sauces, and so much more! Check out my delicious Thai green curry recipe here.
Can I substitute curry powder for green curry paste?
No. Curry powder is made from different ingredients for different recipes than the green curry paste. Best to try to find store-bought green paste than using curry powder. There is no good Thai green curry paste substitute because the recipe is unique, and if you substitute, it won't be a Thai green curry paste anymore. 
Related Recipes
- Easy Thai green curry recipe
- Thai green curry fried rice
- Thai red curry paste
- Prik Khing curry paste
- Easy red curry green beans with shrimp, Pad Prik Khing curry
- Thai red curry with chicken and pineapple
- Authentic Thai red curry recipe
- Red Thai curry with chicken and kabocha squash
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Print
Authentic Thai Green Curry Paste, พริกแกงเขียว
- Total Time: 30
- Yield: 1.5 cups 1x
- Diet: Low Fat
Description
Making your own authentic Thai green curry paste will heighten the flavors of your curries to a whole new level! The fresh herbs and fragrant spices heighten the flavor's bold and delicious taste you find in authentic Thai curries!
Ingredients
- 6 Thai long fresh green chilis, seeds removed and chopped small
- 2 medium jalapenos peppers, seeds removed and chopped small
- ¼ cup lemongrass, chopped small
- ¼ cup galangal, chopped small
- ¼ cup shallot, chopped small
- 2 tablespoon garlic, chopped small
- ¼ cup cilantro stems or roots
- 1 tablespoon kaffir lime zest
- 2 tablespoon coriander seeds
- 1 tablespoon whole white peppercorn
- ½ tablespoon cumin seeds
- 1 teaspoon salt
- 1 tablespoon shrimp paste
Instructions
- On a small skillet, toast white peppercorn, coriander, and cumin seeds on medium heat until fragrant, and you start to hear some seeds popping from the pan. About 2-3 minutes. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute.
- Add galangal and lemongrass to a sturdy mortar and pestle and pound until soft and paste-like forms.
- Add all the greens- green chilis, cilantro stems, and kaffir lime zest. Pound until bright green paste forms.
- Add garlic, shallot, and salt, and keep pounding away again.
- Add the ground spices, and you should have a smooth brownish green paste. (The spices turned the green paste brown, it’s normal!)
- Add shrimp paste last and mesh it all up with the paste until everything is completely well blended and no large chunks appear. It’s ready for use!
Notes
- When handling chilis and removing the seeds, kitchen gloves are a must, or you can hurt yourself with the hot oils of the chilis burning your skin. It’s a very unpleasant experience.
- Don’t let the seeds get too burnt, or your paste will have an unpleasant bitter taste. Use a wooden spatula to stir the seeds into the pan.
- Use a solid, strong mortar and pestle to pound away the ingredients. It’s an arm workout to make curry paste the traditional way. Make sure you don’t use clay, marble, wooden or decorative mortar and pestle for this job.
- Best not to pound more than three ingredients at a time as it gets tiresome to pound in large quantities. Also, you may have big chunks of uncrushed ingredients if adding too many items.
- Always pound the toughest and most fibrous ingredients first, as listed in the steps above and in the recipe card.
- Add the shrimp paste last. It’s the softest ingredient for the paste, and if added too soon, I find it more difficult to pound the ingredients into a paste because it's too wet and slippery.
- Shrimp paste is a must for the traditional umami flavors that ties all the strong spices and herbs together. Don’t skip out if you can help it!
- Using a smaller mortar and pestle, you can break up your paste into smaller 2-3 batches to ease of pounding the ingredients together. Add them all together in a bowl for the final finished paste.
- You can turn a Thai green curry paste recipe vegetarian or vegan by vomiting the shrimp paste and instead using vegemite or marmite.
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 15
- Cook Time: 15
- Category: Curry
- Method: Food processor
- Cuisine: Thai
Keywords: Authentic Thai Green Curry Paste, พริกแกงเขียว, green curry paste, authentic thai green curry paste, homemade green curry paste
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