Made from Scratch Curry Paste
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The first time I tried Thai cuisine I fell for it. So many flavors and spices, that blew my taste buds to another level. I have never liked spicy food before until I tried Thai Green Curry Paste. It’s easy and tastes better from the jar.

Homemade Thai Green Curry Paste

I absolutely adore Thai food such as Thai chicken satay, Prawn Pad Thai noodles, Thai sweet chili ribs. But my absolute favorite is Thai Green Curry. That is what encourages me to make my own paste. I have never tried the store-bought before, just in restaurants. But when all the pandemic started, well it was impossible to get food from the restaurants for a while.

I read a bunch of recipes as I always do and I combine them all and design my own. Yes, it has the same base ingredients as all of them, but maybe the quantities differ a little. Ends with a fragrant and flavorful paste, that you can use to make chicken, beef, duck, prawns Thai green curry.


The ingredients in this curry paste are simple, you may be lucky enough to find them in your local supermarket. If that is not the case, you might need to go to an Asian Market.

The basic ingredients are green chilies, ginger, lemongrass stalks, fresh coriander aka cilantro leaves, kaffir lime leaves, garlic, shallots (leave out for Low Fodmap), spring onions (only use the green part for low fodmap), lime juice and zest, fish sauce, basil, coriander, and cumin seeds, turmeric powder, salt, black and white pepper.

Traditional Thai Green Curry Paste

Green Chilies: there are a large variety of green chilies out there, if you can get your hands on the Thai green chilies, please do. On the other hand, feel free to use any green chili also pick what suits your level of hotness, not all green chilies have the same level of spiciness. If you would like no spice at all replace it with green bell peppers.

Ginger: The original recipe call for galangal (Thai ginger) if you find it use it. I instead use fresh ginger, which you can find more easily.

Lemongrass: Fresh is the best option and the only one I have had use. lemongrass is the signature flavor in the Thai Green Curry Paste. You’ll notice that the lemongrass is hard, so you need to peel the hard layers to get to the center, to get there the best is to cut the top and spank the bottom against the counter to soften and peel it off easier. I learned this from Jaime Oliver Chef. If you get your hands on lemongrass paste, please do so. On the contrary, I haven’t seen it in my local shop. But fresh it is always better.


I am confident that you have most of this gadget at home. You’ll need a grater/zester, garlic mincer, and a small food processor.


When using cumin and coriander seeds instead of powder, I suggest heating them up slightly in a frying pan (no oil) to make them fragrant. After, first grind them on a mortar and pestle or a coffee grinder, before adding to the other ingredients to accomplish a finer texture in the curry paste. I’ll be sharing the conversion from seeds to powder anyway.

When making the paste I highly suggest making it easy for the food processor and for yourself as well, so you don’t have to struggle in making the paste smooth. By this I mean, peel and grate the ginger, mince the garlic, and cut as small as you can the lemongrass because are the hardest ingredients to blend to make and smooth Thai Green Curry Paste.

You might encounter yourself with a thick paste impossible to blend, easy peasy lemon squeezy, just add a bit of water at the time, until your desired consistency.


The main use for this recipe is with your favorite protein chicken, pork, beef, duck, prawn, tempeh or tofu Thai Green Curry with coconut milk.

Thai Green Chicken Curry


  • Thai Green Curry Soup.
  • Marinade tempeh, tofu, or any other plant-based protein.
  • Marinade Meat and seafood before roasting, barbequing or steaming.
  • Noodles Sauce.
  • Blended with vinaigrette for salad dressing. Also, whisk into Greek yogurt or mayonnaise for a creamier salad dressing. This can be used, in cold noodle salads, green salads, or dip for raw veggies. Always, taste if needs some vinegar, lime juice or sweetness to achieve the perfect flavour.
  • Use in a sauce base for mussels or clam dishes.


This recipe makes 2 portions to make Chicken (or any protein) Thai Green Curry for 4 people or 1 recipe for 8 people. In this case, you can use half right away or store it in a glass jar in the fridge for up to a week and store the other half in the freezer for up to 3 months. For better portioning at the time of cooking, split the paste in two and freeze them in separate jars. Thaw in the fridge the night before using it.

Be aware the flavours might fade away a little after freeze and thaw, also if not use right away.

OK, let’s make some curry paste!

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

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This is my recipe for Thai Green Curry Paste. If you like the recipe then consider sharing it with other Curry lovers on social media.

If you try this recipe, please don’t forget to rate the recipe and let me a comment below!


Recipe by iKarolinaCourse: Recipes, Main courseCuisine: Asian, ThaiDifficulty: Easy


Prep time


Cooking time




Total time



Make this delicious easy homemade Thai Green Curry Paste in a matter of minutes. It is fragrant and spicy, simply quick recipe better than store-bought. Batch this recipe, keep it in the freezer and used it any time you want.


  • 2 5cm Ginger, fresh (galandal)

  • 4 lemongrass stalks

  • 6 cloves garlic

  • 12 leaves Kaffir lime, fresh or dry

  • 4 big shallots or 8 small (leave for low fodmap)

  • 4 spring onions (only use green part for low fodmap and double the amount)

  • 2 bunch of coriander

  • 6 Green chilies, small or 3 medium

  • 4 tsp fish sauce (optional, leave out for vegan version)*

  • 3 lime juice and zest

  • 1 bunch basil or thai basil

  • 4 tbsp coriander seeds or 3 tbsp ground coriander or 20g

  • 2 tsp cumin seeds or 1 tsp cumin ground or 3g

  • 4 tsp turmeric powder or16g

  • 2 tsp black peppercorns, freshly ground

  • ¼ tsp white pepper

  • ½ tsp salt


  • First start cleaning the ingredients, peel the ginger, garlic cloves, shallots, spring onion. Remove the out of leaves of the lemongrass. Deseed the green chilies (if you like it spicy hot don’t remove them all).
  • Grate or mince the ginger and garlic, with your zester or garlic mincer.
  • Place all the clean veggies and mince ingredients in the food processor.
  • Now if you are using cumin and coriander seeds. Place them in a fry pan with no oil and heat up to make them fragrant. Transfer to spice grinder or a mortar and pestle and ground until fine powder. On the other hand, if you are using all ground spices, place them all in the food processor along with the other ingredients.
  • Add the kaffir lime leaves, fish sauce, lime juice and zest along with 2 tbsp of water.
  • Blend until smooth. If you need to add more water, do it so, little by little, otherwise the paste will be too thin. Help yourself with a spatula to scrape down the sides.
  • Now split the paste into 2 separate jars and store in the freezer up to 3 months if not using immediately or in the fridge up to a week.
  • Use in your favorite Thai Green Curry dish, soup or to marinate your preferred protein.
  • Enjoy!


  • * If you follow a vegan diet, substitute with coconut aminos for low sodium or reduced salt soy sauce.

Nutrition Facts

12 servings per container

Serving Size1g

  • Amount Per ServingCalories33
  • % Daily Value *
  • Total Fat 1g 2%
    • Sodium 79mg 4%
    • Potassium 38mg 2%
    • Total Carbohydrate 6g 2%
      • Dietary Fiber 1g 4%
      • Sugars 1g
    • Protein 1g 2%

    • Vitamin C 8%
    • Iron 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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