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September 16, 2025
Thai Green Curry Paste recipe
This can be a Thai inexperienced curry paste recipe produced from scratch! The fantastic thing about a home made inexperienced curry paste is you could management the spiciness with out compromising any of the gorgeous aromatic flavour and signature inexperienced color.
Use it now to make Thai Inexperienced Curry – or maintain it for later!
Thai Inexperienced Curry Paste recipe!
Often, the primary purpose to make curry paste your self is since you simply can’t get the identical intense, contemporary flavour in a jar. And whereas that holds true for inexperienced curry paste, the opposite very huge benefit is you could management the spiciness with out compromising flavour or the signature inexperienced color.
You’ll be able to’t do this when you purchase curry in a jar. You make do with what you get – and when you use much less to scale back the spiciness, meaning diluting the curry flavour.
As with all curry pastes like Thai Pink Curry Paste, Thai Yellow Curry and Massaman Curry Paste, truly making the this inexperienced curry paste recipe could be very straight ahead – simply plonk and blitz till easy.
The half that takes the longest is gathering the components – although it you’ve acquired an Asian grocery retailer close by, it will likely be a breeze!
I don’t normally make it a behavior to undergo each ingredient in a recipe, however given there are a number of on this that aren’t so main-stream, I believed it is perhaps useful! So right here we go – let’s begin with an important:
Inexperienced Chillies
The color of inexperienced curry comes from inexperienced cayenne peppers (left, giant), and the spiciness comes from the little Thai inexperienced chillies (proper). They is perhaps small, however they pack severe warmth!
For a really gentle curry, skip the Thai chillies altogether.
For a light curry, simply use 1 Thai chilli.
For fairly spicy however not “blow your head off” (aka David Thompson’s Lengthy Chim), use 6 Thai chillies per the recipe. I get pleasure from it with out swearing and I’m a spice wuss! (Although I prefer to assume I’m Chilli-tough, I’m by no means.)
Dried Shrimp Paste (Belachan / Belacan)
Fermented fish and shrimp flavours are the spine of South East Asian delicacies and Thai Inexperienced Curry is not any exception.
For Thai Pink Curry Paste, we like to make use of shrimp paste in a jar which is oilier and has a number of extra flavourings added. Nevertheless, when you use shrimp paste in inexperienced curry, it makes it brown!
Therefore we use dried shrimp. It is available in little blocks, it stinks and it’s arduous to consider it’s the key ingredient in Thai Inexperienced Curry.
However it’s. In the event you skip it, you will be dissatisfied with the tip consequence.
Discover it at Asian grocery shops and when you’re in Australia, you received’t consider this but it surely’s offered at Woolworths! And right here is one on Amazon US.
Greatest substitution for dried shrimp?
Shrimp paste (is available in jars, photograph right here) is the very best sub however word it makes the curry a bit much less inexperienced. The opposite different (which I haven’t tried however I feel can be excellent) is to make use of anchovies in oil (chop and measure quantity per recipe) + 1 tsp fish sauce (for additional depth of flavour).
Galangal
Seems to be like ginger with pink pores and skin, but it surely’s method more durable. It type of tastes like ginger too, but it surely’s extra citrusy.
These days in Australia it’s offered at giant contemporary produce shops like Harris Farms, and typically even at Woolworths. In any other case, it’s available at Asian grocery shops.
As a final resort, it might be substituted with ginger and lime zest – instructions within the recipe notes.
Lemongrass
Shifting onto extra acquainted territory right here! Lemongrass is a key flavour in inexperienced curry paste and you’ll’t substitute paste or dried for contemporary lemongrass.
To arrange, peel the outer reedy layers to disclose the white stem, and simply use the bottom 10 cm / 4″ or so. You’ll know which half must be used as a result of the reedy half can’t be chopped.
Eschalots (Child Onions!)
The names for this are so complicated so I needed to indicate an image to be very clear! In Australia, we name these eschalots or French shallots or French onions. In America, they’re referred to as shallots. In Australia, shallots are what People know as scallions or inexperienced onions, as does a lot of Europe.
It’s very complicated.
Therefore – photograph. Inexperienced curry paste requires the factor that appears like BABY ONIONS!!
Coriander / cilantro, lime and garlic
Conventional Thai Curry Pastes are principally made with coriander/cilantro roots. The roots have intense coriander flavour that’s type of earthy.
As a result of the roots are so extremely prized in Thai cooking, coriander is offered with lengthy roots in Thai grocery shops. Sadly in Western grocery shops, the roots are usually fairly brief and dismal.
They’re additionally an enormous ache to clean totally – nobody desires filth grit of their curry!
So to get round this downside, we use a mix of no matter roots we are able to get, stems and a few leaves (which has the added bonus of including to the beautiful inexperienced color!)
Inexperienced Curry Spices
Inexperienced curry is generally concerning the intense contemporary aromatics so there’s not a lot dried spices in it. In the event you Dom’t have white pepper, swap it with finely floor black pepper. Don’t skip the tumeric – in addition to including flavour, it’s the ingredient that provides the inexperienced curry paste a phenomenal heat glow!
Making the inexperienced curry paste
As soon as the components are able to go, simply blitz in a blender or a robust meals processor.
The smoother you may make the paste the higher – no one desires gritty bits of galangal or lemongrass of their in any other case silky curry sauce!
That is the rationale I decide to make use of a blender – as a result of I discover it does a greater job of blitzing all of the components right into a easy paste. I’ve observed Asian cooks on cooking exhibits use blenders as nicely.
The right way to retailer curry paste
A contemporary curry paste made with fragrant herbs like this one is greatest used instantly. In any other case, retailer it in an hermetic container for two days within the fridge, or as much as 1 month within the freezer. From a meals security standpoint, even 3 months is okay however I swear it begins shedding flavour after about 1 month (I might be imagining issues!).
What to make use of Inexperienced Curry Paste for
The obvious use for Inexperienced Curry Paste is to make Thai Inexperienced Curry which I’ve additionally shared in the present day. In the event you’ve ever had a extremely nice Thai Inexperienced Curry both outdoors of Thailand, and even higher, in Thailand itself, I feel you’ll actually get pleasure from this!
Listed here are some both methods to make use of inexperienced curry paste:
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Fried Rice – fry a bit paste in oil then proceed along with your favorite Fried Rice recipe. Thai GREEN CURRY Fried rice!!
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Boost soups – Fry a bit paste in oil then proceed to make your favorite soup. Think about – inexperienced curry spiced Cauliflower Soup or Broccoli Soup!
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Stir Fries – fry a bit paste in oil then proceed to make your favorite stir fry.
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Soup – Dilute the curry sauce within the Thai Inexperienced Curry with extra chicken or vegetable broth and extra coconut milk to make a SOUP broth!
Earlier than I log off, I simply need to say that whereas curry in a jar lacks the identical freshness of home made, you’ll be able to nonetheless make a terrific Inexperienced Curry by pimping up a retailer purchased curry paste with contemporary garlic, ginger and lemongrass. You’ll discover the instructions within the Thai Inexperienced Curry recipe, together with my suggestion for the BEST curry in a jar (and it’s the most affordable too!) – Johnsat x
Selfmade Thai Inexperienced Curry Paste
Watch make it
Video coming shortly! It actually is plonk and blitz. Video to make the curry is within the Thai Inexperienced Curry recipe.
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
- Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
- 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).
- Use to make Thai Green Curry!
- 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.
1. 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!
2. Lemongrass – Peel the tough green outer layers and use the white softer part. You’ll know – the reedy layers can’t be finely chopped.
3. 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).
4. 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!!
5. 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)
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