Homemade Green Curry Paste

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This homemade green curry paste is incredibly simple to prepare and bursting with fresh, aromatic notes. Featuring ingredients like green chilis, lemongrass, Thai basil, and galangal, it’s so much better than anything from the store and perfect for cooks of all levels.

Green curry paste in a wide mouth glass jar.

Store-bought options have nothing on this homemade green curry paste. It’s so fragrant and vibrant, and it’s incredibly easy to customize. If you love Thai-style curries, try your next recipe with my yellow curry paste for a milder but equally aromatic flavor!

Why I love this recipe

I always have a jar of curry paste sitting in my fridge, whether it’s Panang curry paste or this green curry paste. With just a few fresh ingredients like Serrano peppers, lemongrass, and galangal root, it makes such a versatile base that’s perfect for a variety of dishes.

Add it to curries, use it for tofu and vegetable marinades, or incorporate it into soups and stews. It’s budget-friendly, easy to make in large quantities, and great for meal prep. Plus, it delivers authentic Thai flavors that will have all your friends and family asking for the recipe!

Ingredient notes

Green curry paste ingredients on a cutting board with labels.

Each ingredient in this green curry paste plays a pivotal role in the flavor. Here’s a breakdown:

Green chilis: Add vibrant heat and a fresh, bright flavor to the paste. I use Serrano peppers, but you can use any type of green chili you prefer, depending on your spice tolerance.
Lemongrass: Imparts a citrusy, floral aroma, essential for an authentic Thai flavor. Look for lemongrass next to other fresh herbs at the store or your local Asian food market.
Shallots: Provide a subtle sweetness and savory depth without overpowering the flavor.
Galangal root: Galangal adds a sharp, almost piney flavor distinct from ginger. Again, look for galangal at your local Asian food market near the fresh ginger.
Garlic: Adds pungent depth, essential for rounding out the robust flavors of the paste.
Miso paste: Contributes a salty, umami flavor that enhances the complexity of the paste.
Lime: I use both lime juice and zest for a tangy freshness that brightens the other heavy flavors in the paste. Remember to wash your lime thoroughly before zesting it.
Thai basil leaves: Thai basil adds a unique anise-like flavor that differentiates it from other basil types. You’ll have the most luck finding it at Asian food markets.
Vegan Worcestershire sauce: Adds a tangy complexity and savory depth. You should be able to find this ingredient at natural food stores or online.
Sugar: Balances the heat and acidity. Cane sugar or granulated sugar both work.
Coriander & coriander: Coriander seeds add a lemony, floral note to the paste. Cumin seeds add a warm, earthy tone, enhancing the savoriness.

Substitutions

Green chilis: Try jalapenos for milder heat or Thai red chilis for a different type of heat.
Lemongrass: Lemon zest mixed with a little ginger can emulate lemongrass’s flavor.
Shallots: Try a combination of onion and a hint of garlic if shallots are unavailable.
Galangal: An equal amount of ginger is the best alternative, but it’s less citrusy.
Garlic: Garlic paste will work in a pinch, though fresh is best here.
Miso paste: Soy sauce or tamari can be used to add umami, but they are less thick.
Lime: For a similar acidic profile, use lemon zest and juice instead of lime.
Basil: Regular basil will work, but add a hint of anise or fennel to mimic the Thai basil.
Vegan Worcestershire sauce: Add a mix of tamarind paste and soy sauce for a similar effect.
Sugar: Honey or maple syrup are good vegan options for adding sweetness.
Coriander & cumin: Ground coriander or cumin can be used in a pinch, but reduce the measurements slightly since the ground versions are more concentrated.

How to make

Follow my step-by-step instructions to make your green curry paste preparation a breeze! Follow all my tips and tricks for the best results.

Preparation

Wash the green chilis, lemongrass, and fresh herbs. Peel the shallots and galangal root. Remove the outer layers and cut the bottoms off the lemongrass stalks, slicing the usable portions finely. If you prefer a milder paste, remove the stems and seeds from the chilis. Zest the lime using a grater and squeeze out the fresh juice.

Assembly

Finely diced galangal root on a wooden cutting board. — Finely chop the galangal root.

Finely sliced lemongrass on a wooden cutting board. — Finely chop the galangal root.

Step 1
Roughly chop the shallots, galangal root, and green chilis. Chopping the ingredients into smaller pieces before blending helps create a smoother texture more quickly.

Green curry paste whole ingredients in a food processor.

Step 2
Add the shallots, galangal, chilis, lemongrass, garlic, miso paste, lime zest, lime juice, Thai basil leaves, vegan Worcestershire sauce, sugar, coriander seeds, cumin seeds, and salt to a food processor or blender.

Green curry paste processed in a food processor.

Step 3
Process all ingredients until the mixture reaches a paste-like consistency, scraping down the sides as needed. For a smoother paste, add a splash of water to help the ingredients blend more uniformly. If you prefer a more traditional texture, use a mortar and pestle.

Step 4
Taste the curry paste and adjust the seasonings if necessary. The flavors should be bold and intense. Transfer your green curry paste to an airtight container for storage.

Expert tip

Proper preparation of the lemongrass is crucial as it prevents the paste from becoming too chewy or stringy. Remember to remove the fibrous outer layers first, chop off the bottom portion, and only use the tender parts on the inside.

If you’re using a mortar and pestle, pound the ingredients in stages to achieve a uniform texture. The order should be spices, followed by lemongrass and green chilis, then any remaining ingredients.

Cooking tips

Use fresh ingredients: Fresh lemongrass, galangal, and green chilis are essential for a vibrant and authentic flavor. Dried or powdered alternatives won't provide the same freshness and zest.

Control the heat: If you're unsure about the spice level, start with fewer chilis, as it's easier to add more spice than to remove it. Or just remove the seeds and membranes from the inside of the chilis before using them.

Zest carefully: When zesting limes, avoid the white pith beneath the green skin to keep the paste from becoming bitter.

Frequently asked questions

How can I make my curry paste less spicy?

To make the curry paste less spicy, reduce the number of green chilis or remove the seeds and membranes before using them.

Why is my curry paste not very green?

The intensity of green can vary with the freshness and type of ingredients used. You can always add more cilantro or Thai basil to enhance the green color.

Why does my curry paste taste bitter?

Over-blended lime zest or chilis can create a bitter flavor. Blend the paste just until combined and taste during the blending process.

Close up on a spoonful of green curry paste.

Storing

This homemade green curry paste is perfect for a quick lunch or dinner. Before storing it, transfer it to an airtight glass container.

Fridge
This green curry paste can be stored in the refrigerator for up to 3 weeks.

Freezer
For longer storage, you can also freeze it. Portion the paste into ice cube trays or small containers and freeze. Once solid, transfer the cubes to a freezer bag for up to 6 months.