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Homemade green curry paste ingredients and preparation in a bowl.

Green Curry Paste

Elevate your cooking with this aromatic and flavorful homemade green curry paste, perfect for a variety of dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 ounces
Course: Condiment, Sauce
Cuisine: Asian, Thai
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 medium green chili peppers Add heat and complexity; substitute with jalapeños if desired.
  • 1 stalk lemongrass (minced or 2 tablespoons prepared lemongrass paste) Offers a fresh citrusy note; fresh lemongrass is preferred but paste works in a pinch.
  • 1 shallot (chopped) Provides sweetness; onion can work if shallots aren't available.
  • 5 cloves garlic (chopped) Adds depth; garlic powder is a backup, but fresh is best.
  • 1 tablespoon chopped galangal (or ginger) Imparts warmth; you can switch this with fresh ginger.
  • 1/2 cup cilantro (chopped, stems included) Contributes herbal brightness; parsley is a good alternative.
  • 1/2 cup Thai basil (or fresh basil or spinach) Enhances aroma; basil is a great substitute.
  • 2 teaspoons coriander seeds Brings earthiness; ground coriander can save time if needed.
  • 1 teaspoon cumin seeds Adds warmth; you may use ground cumin.
  • 1/2 teaspoon white peppercorns (or white pepper) Complements the spice mix; black pepper can substitute.
  • 3 tablespoons fish sauce Essential for umami; soy sauce can work as a vegetarian alternative.
  • 1 teaspoon shrimp paste Adds depth; omit for a vegan version.
  • 1 small lime (juice) Offers acidity; lemon juice is an excellent backup option.
  • Salt to taste Salt Balances flavors; adjust as needed.

Method
 

Preparation
  1. Add all ingredients to a food processor or blender, and process until a thick paste forms.
  2. Alternatively, use a mortar and pestle for a more traditional approach.
  3. Feel free to adjust the salt and spices to your liking.

Notes

Storage instructions: Store your green curry paste in an airtight container in the refrigerator for up to two weeks. Adding a thin layer of oil on top can help preserve freshness. You can also freeze the paste by portioning it into ice cube trays and transferring to a resealable bag once solid.