Make this tasty and aromatic homemade Thai green curry paste to add to all of your Thai-inspired curries, stir fries, and marinades!

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We’re back with another curry paste recipe after so many requests from the previous one.

Let me tell you, I cannot stress enough how tasty these homemade pastes are. Maybe it’s placebo, or maybe I’m just compensating for all the work that goes into this paste, but making Thai curry pastes from scratch are truly a labor of love.

What is Green Curry Paste?

Green curry paste is a blend of pounded aromatics and spices used as a base to make all kinds of Thai curries. Similar to most Thai curry pastes, this one is mainly composed of chilies to give it heat!

Unlike the popular red curry paste however, which uses red chilies, green curry paste uses (yup, you guessed it) green chilies as the primary ingredient.

Taste-wise, green curry pastes do taste slightly different than their red and yellow curry paste counterparts. Typically, red curry pastes use dried red chilies which are briefly rehydrated to be pounded into a paste.

Green Thai chilies are essentially the underripe versions of red Thai chilies, causing their flavors to be somewhat more bitter, less fruity, and less sweet than their ripened counterparts.

Store-bought vs. Homemade

Now why would you go through all this length to make curry paste from scratch when you can easily buy one from the stores? This is a common question, and a 100% valid one.

The sole reason to make your own pastes is if you’re generally unsatisfied with what’s currently available in stores. Most commercial pastes already come pre-salted in order to lengthen and preserve its shelf life, restricting the overall control you have on the saltiness of homemade Thai dishes.

Different brands also vary in terms of their flavor and spice levels. Don’t get me wrong, though, there are loads of good Thai curry paste brands out there, some of which my go-to’s include Mae Ploy and Aroy-D. I never actually make curry paste from scratch all the time, only when I’m wanting to make my curries extra special.

Making the paste from scratch is one of the best ways to truly customize and gain control over the taste of your curries, stir fries, and whatever you choose to use the paste in.

Ingredients (and substitutions!)

Coriander, cumin, white peppercorns: You can use either pre-ground or whole spices for this. Whole spices are preferred otherwise since they’re more potent in flavor when freshly ground.

Green Thai chilies, Serrano/Jalapeño: This will make up the bulk of the green color and spice of our paste. For milder curries, feel free to lessen the amount of chilies that go into the paste, or alternatively, scrape off the pith and remove the seeds prior to processing.

Galangal: This is a spice root, similar to ginger and turmeric. It’s peppery, slightly bitter, and with a citrussy taste. You can find this being sold in some Asian groceries or most Southeast Asian markets.

Substitution: It’s difficult to substitute galangal due to its very specific flavor profile. In a pinch, you could use ginger, though do note that ginger tends to be more sharp and stronger in flavor which could alter the original taste of the paste (though, I’d imagine it would still taste great).

Lemongrass: The fresher the lemongrass, the more intense its flavor will shine in our paste. Be sure to remove the outermost leaves of the lemongrass first before processing as these fibers tend to be tougher and harder to break down.

Cilantro stems: Some grocery stores will sell cilantro with its roots still intact, which is the ideal part of the cilantro to use for this paste. Otherwise, you may also just use the stems if the roots are unavailable.

Kaffir lime zest: Also known as Makrut or Thai lime, this is one of the essential parts to any Thai curry paste.

Substitution: If you’re having difficulty finding fresh Kaffir lime, you can also kaffir lime leaf and standard Western lime zest instead. For the lime leaf, just be sure to remove the centre stem/vein of the leaf prior to processing as these tend to be harder to break down.

Shrimp paste: Traditionally, you’ll want to use a Thai fermented shrimp paste called gapi, which gives the paste a depth of umami and funkiness. I, for the life of me, could not find this at all in my city so I opted for bago ong (Filipino shrimp paste). I know, not traditional, but I find it works as a good substitute anyways along with belacan (Malaysian shrimp paste).

Substitution: To emulate the similar umami flavors of shrimp paste, you may also substitute with miso paste (Japanese fermented soybean paste), shiitake mushrooms, soy sauce, or fish sauce in a pinch.

Thai basil: This is technically optional, as you won’t necessarily need Thai basil in your paste to make a good Green curry paste. I’m all for the visual aspect, so I do like adding a nice handful of these anyway into my paste to really give it that vibrant green color.

Instructions

In a pan over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns until browned and fragrant, about 3 minutes.

Transfer the toasted spices into a mortar and pestle or spice grinder and grind into a fine powder. Set aside.

Lightly oil your pan. Over medium-high heat, add the shallots, garlic, galangal, lemongrass, and cilantro roots/stems. Evenly spread the aromatics over the pan and allow to lightly char on all sides (we’re not attempting to sauté or cook the aromatics, just simply browning them to achieve a deeper flavor).

Be careful not to burn the aromatics or your paste will become bitter. Once deeply browned, remove the aromatics from the heat and set aside.

Into your food processor, add in charred aromatics, toasted ground spices, Thai chilies, large green chilies, Makrut lime zest, shrimp paste, kosher salt, and Thai basil leaves.

Process/blend the ingredients until you achieve a fine paste consistency.

Tips for a great curry paste

Ensure your paste is smooth: No one wants a gritty, chunky curry paste in the silky curry sauce you worked so hard on! To ensure a smooth paste, process the ingredients adequately in your blender or food processor, checking every couple pulses or so to ensure all of the lemongrass and galangal have broken down properly.

To aid with processing, you could add a couple teaspoons of water or oil into the paste for some moisture. You may also finish the paste in a mortar and pestle and pound by hand to ensure a finer texture.

Curry paste isn’t just used for curries: Well, yes, this paste technically is used for curry dishes, but you can be more creative outside of the standard Thai curry recipes. Feel free to use the paste for:

Fried rice,
Soups and stews,
Stir-fries,
Marinades

Prepare your ingredients properly: Making a great Thai curry paste comes with prep-work, but so incredibly worth it in the end! Be sure to properly prepare your ingredients to ensure a delicious paste:

Toast your spices, char your aromatics: Doing this extra step will add a depth of toastiness and smoky flavors to your curry paste.
Don’t use the entire lemongrass: Lemongrass has a “sweet spot” where you’d typically only want to use its tender inner core for the paste. Be sure to peel the tougher outer layers and only use the bottom half of the stalk as it tends to be softer and where most of the natural oils reside.

FAQs (Frequently Asked Questions)

How do I store this?

Since our homemade curry paste won’t contain as much salt as the commercial/store-bought kinds, the shelf-life of these homemade pastes typically only lasts for about 3-5 days refrigerated in an airtight container.

The paste may also be frozen for up to 3 months, though do note that it will begin to lose flavor the longer it’s frozen.

Can I use dried/frozen aromatics?

Getting fresh versions of the aromatics may be difficult to find depending on your area, but dried and/or frozen versions may be more accessible. In these cases, yes, they should be fine to use!

How do I make this vegetarian or vegan?

To make the paste vegetarian and/or vegan-friendly, simply omit or substitute the shrimp paste with any plant-based umami ingredient such as Miso paste or shiitake mushrooms.

Looking for more tasty Asian recipes? Here’s a few you might enjoy!: