This homemade green curry paste recipe is easy to make and huge on flavor, and will have you making quick and easy curries anytime you want. The perfect blend of spices!
Green Curry Paste Recipe
It's curry time in the Chili Pepper Madness kitchen today, my friends, but we're not talking any curry. We're talking Green Curry, a curry most people don't think of when it comes to curry.
There's one big secret to making your green curry the best it can be. That secret is - Green Curry Paste!
If you have a great green curry paste recipe, your curries will not only come out with wonderful flavor, but you'll be able to whip them together in practically no time for quick and easy weeknight meals. All the flavor is built right into the curry paste. It's so good!
Sure, you can run to the grocery store and grab some, but this is better than any store bought curry paste.
Make yourself a big batch of this stuff and freeze it in portions. Pop it out of the freezer and make green curry anytime you'd like. This particular green curry paste has the perfect balance of fresh herbs, spices and seasonings, though it is very easily adjustable to your own flavor preferences.
Let's talk about how to make green curry paste, shall we? Gather up your ingredients, my friends!
Green Curry Paste Ingredients
- Spicy Chili Peppers. I used average sized jalapeno peppers and a serrano pepper, though Thai green chilies are great, or serrano peppers for hotter curry.
- Lemongrass Stalk. Minced. If you can't find lemongrass, use lemongrass paste. It works great as well.
- Shallot. Chopped. Or use the equivalent white onion, though pungent red onion is a nice addition, too.
- Garlic Cloves. Chopped.
- Galangal. Chopped. Ginger is an acceptable substitute for galangal, which can be hard to find, though it isn't a perfect replacement. It is still very good, though.
- Cilantro. Chopped. Use the stems for more pronounced cilantro flavor.
- Thai Basil. I often switch this up for fresh basil, as I prefer the flavor. Spinach is a great substitute as well for the vibrant green color and flavor.
- Coriander Seeds.
- Cumin Seeds.
- White Peppercorns. Or use white pepper.
- Fish Sauce.
- Shrimp Paste.
- Lime Juice.
- Salt.
How to Make Green Curry Paste - the Recipe Method
Add all of the ingredients to a food processor or blender. Process them until a thick green curry paste forms nice and uniformly.
Alternatively, you can use a mortar and pestle to grind the ingredients together. I often use my molcajete.
Adjust for salt and spices. Use as needed.
Boom! Done! Look at how thick the past is!
So herbaceous and filled with wonderful seasonings. HUGE on flavor, my friends. Now you're ready to make some amazing green curry!
Recipe Tips & Notes
- The Peppers. I typically use jalapeno peppers in my green curry paste, as they have a nice level of heat that isn't overpowering for most people. If you feel these will be too hot, cut back on the jalapenos or core them out to remove most of the heat. Or, use milder peppers. If you'd like a hotter green curry paste, use serrano peppers, spicy green Thai peppers, or even hotter. Try this with habanero peppers or ghost peppers for some real heat!
- Limit the Liquids. You'll want to keep the liquids to a minimum so your green curry paste doesn't come out too soupy or watery. The ingredients really break down into a nice and thick paste, so if you're concerned, limit the amount of lime juice used at the start and add it in later a bit at a time. Or use lime zest instead.
- Other Ingredients. This isn't the only way to make green curry paste. You can sub in other of your favorite ingredients, like black pepper, coconut milk, other fresh green chilies, Thai red chilies, or kaffir lime leaves. The choice is yours, though this is my favorite green curry paste recipe.
Storage & Leftovers
Storing your Green Curry Paste in an airtight container in the fridge may allow you to store it for several weeks to a few months. To maximize the storage life, make sure to refrigerate it promptly.
That's it, my friends. I hope you enjoy my green curry paste recipe. Let me know if you make it. It's perfect for stir fries or making your favorite Thai green curry anytime!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Green Curry Paste Recipe
Ingredients
- 5 medium sized green chili peppers I used jalapeno peppers, though Thai green chilies are great, or serrano peppers for hotter curry
- 1 stalk lemongrass minced (or use 2 tablespoons prepared lemongrass paste)
- 1 shallot chopped
- 5 cloves garlic chopped
- 1 tablespoon chopped galangal or use ginger
- 1/2 cup cilantro chopped, stems included
- 1/2 cup Thai basil or use fresh basil or spinach
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon white peppercorns or use white pepper
- 3 tablespoons fish sauce
- 1 teaspoon shrimp paste
- Juice from 1 small lime
- Salt to taste
Instructions
- Add all of the ingredients to a food processor or blender. Process them until a thick green curry paste forms nice and uniformly.
- Alternatively, you can use a mortar and pestle to grind the ingredients together. I often use my molcajete.
- Adjust for salt and spices. Use as needed.
Notes
Nutrition Information
Amber says
Any sugguestion on how to make this vegan?
Michael Hultquist - Chili Pepper Madness says
Amber, you can use soy sauce and mushrooms in place of the fish sauce, and miso and/or a fermented bean paste in place of the shrimp paste.
Stan says
Thank you for your awesome RECEIPE.
I make chillie paste in large quantity and I bottle and sell.
It's too hot because i only use like 3kg green chillies crushed. Braise with a mixture of tamarind and vinegar.
Taste is perfect. Too hot. How can I reduce the heat of the chillies. How can I make more without adding more chillies. PLEASE EXPLAIN
STAN
Michael Hultquist - Chili Pepper Madness says
Stan, yes, you can make a double batch but omit the peppers, then combine them. This will reduce the overall heat. Please let me know how it turns out for you.
Jim Webb says
Bloody lovely. Best Thai green curry paste ever ......
Michael Hultquist - Chili Pepper Madness says
Thanks, Jim! Glad you enjoyed it! BIG flavor for sure.
Shah says
Hi-Thank you very much for the email offering a eonderful receipy, Please advise some organic preservative to extend shelve life up to 6-8 months
Michael Hultquist - Chili Pepper Madness says
Shah, you can add citrus or vinegar to lower the pH/up the acidity for longer storage. Shoot for 3.5 or lower for home storage. You can process it in a water bath. It also freezes nicely. You can also try to dehydrate it and rehydrate it later.