Dinner

Homemade Thai Green Curry Paste Recipe

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 (eschalots), 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

ByEthan Lark April 22, 2026April 22, 2026

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Introduction

Homemade Thai Green Curry Paste is a vibrant and aromatic blend of fresh herbs and spices that forms the heart of authentic Thai green curry. This versatile paste elevates your dishes with its bold flavors, making it a must-have for home cooks who enjoy Thai cuisine.

A close-up of a small black bowl filled with a thick, vibrant green sauce or paste with a slightly coarse texture, sitting on a white marbled surface. A silver spoon rests inside the bowl, partly submerged in the sauce on the right side. Fresh green herb leaves are faintly visible out of focus in the background, adding a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 green cayenne pepper chilis, deseeded and chopped
6 Thai green chilis, chopped
2 red shallots or eschallots, 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

Instructions

Step 1: Combine all ingredients except water in a powerful blender or food processor. Using a high-speed blender like a Vitamix helps achieve a smoother paste.
Step 2: Blend to a fine paste, scraping down the sides as needed. Add the water gradually to assist blending; you may not need all of it due to moisture in the herbs and chilis.
Step 3: Use the paste immediately to make Thai green curry or other dishes.
Step 4: If not using right away, refrigerate the paste for up to 2 days or freeze it for up to 1 month.

Tips & Variations

Adjust the number of chilis based on your preferred heat level. Removing seeds reduces spiciness without losing flavor.
Fresh galangal is key for authentic flavor, but ginger can be used as a substitute in a pinch.
For a vegetarian version, omit the dried shrimp paste or replace it with miso paste for umami.
Using cilantro root adds a deeper flavor, but if unavailable, just use the stems and leaves.

Storage

Store the curry paste in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze it in small portions for up to 1 month. To reheat, thaw in the refrigerator overnight and stir well before using.

How to Serve

A small black bowl filled with a thick, chunky green sauce that has a textured look, not smooth but slightly rough with small lumps. The green mixture appears moist and fresh, sitting in the bowl with some liquid pooling around the edges. A silver spoon rests inside the bowl on the right side, partly dipping into the sauce. In the background, there are a few pieces of fresh green cilantro on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry paste without a blender?

Yes, but it will require more effort. Traditionally, Thai curry pastes are made by pounding the ingredients with a mortar and pestle until a smooth paste forms.

Is dried shrimp paste essential for the recipe?

Dried shrimp paste adds a distinctive umami flavor typical in Thai cooking. If you’re vegetarian or allergic, you can omit it or substitute with fermented soybean paste or miso for similar depth.