Go Back
Homemade green curry paste ingredients and vibrant dish prepared with it.

Homemade Green Curry Paste

Create your own flavorful and aromatic green curry paste at home with fresh ingredients that elevate your dishes and reconnect you to your culinary roots.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 tablespoons
Course: Condiment, Sauce
Cuisine: Asian, Thai
Calories: 60
Ingredients Method Notes

Ingredients
  

Spices
  • 1 teaspoon coriander seeds Provides a warm, citrusy flavor; you can use ground coriander if needed.
  • 5 whole black peppercorns Adds a slight heat; substitute with white pepper for a milder kick.
Peppers
  • 1 whole jalapeno For that spicy edge; use poblano for less heat.
  • 1 whole Anaheim pepper Offers a sweet flavor profile; a bell pepper works in a pinch.
Aromatics
  • 4 cloves garlic Brings depth; garlic powder can work in a hurry.
  • 1 piece fresh ginger (thumb-sized) Essential for warmth; ground ginger can be used but isn't as vibrant.
  • 4 whole green onions Adds freshness; shallots can substitute for a sweeter note.
Paste Ingredients
  • 4 teaspoons lemongrass paste Infuses a refreshing citrus flavor; fresh lemongrass is fantastic if you have it.
  • 1 tablespoon brown sugar A hint of sweetness balances flavor; coconut sugar is a great alternative.
  • 1 whole lime Zested and juiced; lemon zest and juice can be used for a twist.
  • 2 teaspoons fish sauce Adds umami depth; soy sauce is a good non-fish substitute.
  • 1/4 cup packed mint leaves Provides a refreshing lift; basil can work instead, but it will change the flavor.
  • 1/2 cup packed basil leaves Preferably Thai basil; regular basil works too.
  • 1/2 cup cilantro stems These add a lovely flavor; if you dislike cilantro, consider a little parsley.
  • 1/2 teaspoon toasted sesame oil Offers a nutty aroma; omit if you're looking for a lighter version.
  • 1/2 teaspoon fine sea salt Always necessary; adjust to taste.

Method
 

Preparation
  1. In a mortar and pestle, grind the coriander seeds and peppercorns. Transfer this mixture to a food processor.
  2. For a spicy paste, cut the jalapeno in half and add to the processor; for a milder option, remove seeds and white membrane.
  3. Add the Anaheim pepper, garlic, ginger, green onions, lemongrass paste, brown sugar, and lime zest to the food processor with the ground spices and jalapeno. Pulse until a rough paste forms.
  4. Add the fish sauce, mint leaves, basil leaves, cilantro stems, sesame oil, salt, and lime juice. Continue pulsing until smooth.
Usage and Storage
  1. Use 4-6 tablespoons of paste for one can of coconut milk, cooking it in oil to enhance flavor.
  2. Store in a glass jar with a layer of avocado oil for up to a week in the fridge or freeze for up to three months.

Notes

Common mistakes to avoid include not grinding spices finely enough, forgetting to adjust spice levels to your preference, and skipping fresh herbs.