Green Curry Paste Recipe
How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.
How to Make the Best Green Curry Paste
Making your own green curry paste from scratch might seem intimidating, but this recipe proves just how simple it can be. In just 15 minutes, you’ll have a vibrant, aromatic paste that’s far superior to anything you can buy in a jar. The fresh herbs and spices create a complex flavor profile that will elevate your Thai cooking to restaurant-quality levels.
The beauty of homemade green curry paste lies in its versatility. Use it as the base for classic Thai green curry with coconut milk and your choice of protein, stir it into soups for an instant flavor boost, or mix it with mayo for a spicy sandwich spread. The paste keeps well in the refrigerator for about a week, but the real game-changer is that it freezes beautifully—portion it into ice cube trays for easy meal prep.
This recipe is also easily adaptable for different dietary needs. Skip the shrimp paste for a vegan version, or adjust the number of chiles to match your heat tolerance. Once you’ve made your own green curry paste, you’ll never go back to store-bought.
Green Curry Paste
How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.
Ingredients
Paste Base
For Blending
Instructions
Make the Paste
- Chop and prep all the ingredients.
- Place all ingredients except the oil and shrimp paste in a food processor and pulse repeatedly until very finely chopped.
- Add oil and shrimp paste and blend into a paste, scraping down the sides as needed.
- Store in a jar in the fridge.
Notes
- For medium spicy heat, use 3 serrano chiles. Adjust up or down to your preference.
- The shrimp paste is optional but adds an authentic umami depth to the curry paste.
- For a vegan version, simply omit the shrimp paste.
- This paste can be frozen for up to 3 months—perfect for meal prep.
- If you can't find galangal, you can substitute fresh ginger, though the flavor will be slightly different.
