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13 April 2020

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!

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!

Yes!

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. 

Thick and flavorful Green Curry Paste, ready for curry making

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 we make green curry paste, shall we? Gather up your ingredients, my friends!

Ingredients for making Green Curry Paste

Green Curry Paste Ingredients

  • Spicy Chili Peppers. I used 5 average sized jalapeno peppers and 1 serrano pepper, though Thai green chilies are great, or serrano peppers for hotter curry. You can use more or less as desired.
  • 1 lemongrass stalk, minced. If you can’t find lemongrass, use 2 tablespoons prepared lemongrass paste. This works great as well.
  • 1 shallot, chopped. Or use the equivalent white onion, though pungent red onion is a nice addition, too.
  • 5 cloves garlic, chopped
  • 1 tablespoon chopped galangal. 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.
  • 1/2 cup chopped cilantro. Use the stems for more pronounced cilantro flavor.
  • 1/2 cup 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.
  • 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

Thick and flavorful Green Curry Paste, ready for curry making

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.

Thick and flavorful Green Curry Paste in a food processor

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!

Thick Green Curry Paste on a spoon, just out of the food processor

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.

Green Curry Paste on a spoon, ready for making curry

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!

Try Some of My Other Popular Recipes

Green Curry Paste on a spoon

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
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5 from 1 vote

Green Curry Paste Recipe

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!
Prep Time10 mins
Cook Time5 mins
Course: Main Course, sauce
Cuisine: American, Indian, Thai
Keyword: chili peppers, curry, curry paste, spicy
Servings: 16 tablespoons
Calories: 8kcal

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

Heat Factor: Medium. You can dial back on the heat with milder peppers, or increase the heat with more jalapeno peppers or hotter peppers.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 277mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Green Curry Paste in a bowl

Green Curry Paste
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