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5.0 from 63 votes

Homemade Thai Green Curry Paste

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Prep Time
15 mins
Total Time
15 mins
Servings: 5
Calories: 51 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 4 green cayenne pepper chilis , deseeded and chopped (Note 1)
  • 6 Thai green chilis , chopped (Note 1)
  • 2 red shallots / eschallots , chopped
  • 2 lemongrass stems , trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2)
  • 2 tbsp galangal , grated (Note 3)
  • 5 cloves garlic , chopped
  • 2.5 tsp dried shrimp paste (Belacan) (Note 4)
  • 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 (Note 5)
  • 1/4 cup Coriander / cilantro leaves , loosely packed
  • 2 - 3 tbsp water , as needed

Instructions

    Cup of Yum
  1. Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
  2. Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
  3. Use to make Thai Green Curry!
  4. Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Notes

  • QUANTITY - makes enough curry paste for 1 quantity Green Curry which serves 5 people.
  • Spiciness - the green colour of green curry comes from the cayenne pepper which is not that spicy. The spiciness comes from the Thai green chillies. If you want a very mild curry, skip the Thai chillies altogether. For a mild curry, just use 1. Using 6 chillies makes this pretty spicy, but not outrageously so. It won't blow your head off - I enjoy it without swearing and I'm a spice wuss!
  • Lemongrass - Peel the tough green outer layers and use the white softer part. You'll know - the reedy layers can't be finely chopped.
  • Galangal looks like ginger but is more citrusy and harder. You can find it in some grocery stores in Australia (Harris Farms and some Woolworths sell it). If you can't find it, use the same amount of ginger + the zest of 1 lime (in addition to what is already in the recipe).
  • Dried shrimp (Belancan) comes in small blocks. Just sort of crumble it to measure out, no need to rehydrate (per some recipes). Sold at Asian grocery stores and believe it or not, at Woolies in Australia. Here is one on Amazon.
  • DO NOT use shrimp paste in a jar. It will make your green curry BROWN!!
  • Coriander/cilantro roots are commonly used in Thai cooking for terrific earthy coriander flavour in curries. In Thai grocery stores, coriander is sold with long roots for this reason. In Western stores, the roots are usually puny - also very dirty and hard to clean. So for practical reasons, we use a combination of roots, then stems, then top up the flavour with leaves (also this helps with the green colour)

Nutrition Information

Calories 51cal (3%) Carbohydrates 10g (3%) Protein 2g (4%) Cholesterol 28mg (9%) Sodium 390mg (16%) Potassium 67mg (2%) Fiber 3g (12%) Sugar 3g (6%) Vitamin C 12.8mg (14%) Calcium 25mg (3%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 51

% Daily Value*

Calories 51cal 3%
Carbohydrates 10g 3%
Protein 2g 4%
Cholesterol 28mg 9%
Sodium 390mg 16%
Potassium 67mg 1%
Fiber 3g 12%
Sugar 3g 6%
Vitamin C 12.8mg 14%
Calcium 25mg 3%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.