You can find Thai Green Curry Paste in ethnic shops and even on amazon, but nothing beats a freshly made curry paste. It keeps well and can be easily added to your favorite curries and stews.
Thai Green Curry is a classic and one of our favorite meals. We make either Green, Red, Yellow, or Massaman Thai Curries at least once a week.
If you have ever tried making it at home, you likely have used store-bought paste, as I did for years! But have you ever considered making it from scratch?
The result truly pays off, as the aromas you get while making it have nothing to do with the ones you get from store-bought.
That's always the case with homemade sauces and preparations.
You need a variety of ingredients easily found in ethnic shops: some dry and some fresh.
An essential ingredient for this green chili paste is the Galangal root, also called Thai Ginger. I thought getting it was hard until I asked for it in China Town.
It has a unique aroma that I had never felt before and is hard to find in store-bought curry.
If you can’t find it, don’t worry; try regular Ginger, and you will get a delicious Thai Kitchen Green Curry Paste recipe as well, but I am sure that you will be able to find Galangal if you live in a city with a decently sourced China Town.
Grind the dry spices separately in a coffee grinder, immersion blender, or mortar and pestle to ensure they are fine.
Then add the rest of the ingredients and blend until you have a thick and smooth paste.
Hint: If using a jug blender, you will need to add a little liquid to get it to blend; if you use the curry paste right away, you can add some of the coconut milk from the recipe.
If you want to make a whole bunch, it will freeze well, but don't try grinding the ingredients using a mortar and pestle because it'll take you long. So, I'd opt for either an immersion blender or a food processor for big batches.
❓ What does curry taste like
Well, that depends on the type of curry. But curries generally have a complex flavor profile that combines sweet, sour, salty, and spicy flavors. They're often made with different combinations of spices (such as cumin, turmeric, coriander, and chili pepper), herbs (such as ginger and mint), and aromatics (such as onion and garlic).
So there's really no one answer to this question! Each person's taste buds will experience curry differently.
Read on: Indian Curry »
🍛 How to use curry paste
Now that you have made your Homemade Curry, you should be super proud! You are ready to use it in a magnificent dish! See below how to make:
The perfect Veggie Thai Green Curry, including tips, replacements, and of course, don't forget to pair it with aromatic Jasmine Rice. If you like to add some extra protein, I recommend this simple Crispy Tofu Recipe.
If you like Indian curries, don't forget to try our Red Lentil dhal, our meltingly soft eggplant curry masala, and our curried cauliflower.
💭 Can you freeze curry paste
You can freeze curry paste and it will still taste good. Actually, curry pastes often taste even better after being frozen. The reason for this is that the spices in curry paste tend to mellow out and become more blended together after being frozen.
So if you're looking for a more mellow curry flavor, freezing your curry paste could be a good option. Just be sure to thaw it out completely before use.
If you try this vegan Thai green curry paste recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
How to Make Thai Green Curry Paste
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon white peppercorns
- 1 miso powder organic, paste or powder. If using miso paste, add it with the moist ingredients
- 1 teaspoon sea salt not necessary, as you can adjust salt when cooking your curry
- 3 green large chilies or 15 Thai chilies
- 15 Thai basil leaves or regular basil, julienned
- 3 tablespoons lemongrass thinly sliced, bottom part only
- 1 tablespoon galangal finely chopped
- 2 teaspoon lime zest
- 2 teaspoon cilantro roots finely chopped
- 4 tablespoons shallots finely chopped
- 5 garlic cloves finely chopped
- 1 tablespoon maple syrup or organic palm sugar
- Grind the dry spices separately in a coffee grinder, immersion blender or mortar and pestle to make sure they are fine.
- Then add the rest of the ingredients and blend until you have a thick and smooth paste.
- If using a jug blender, you will need to add a little liquid to get it to blend, so if you're making green curry, if you are using the curry paste right away, you can add some of the coconut milk from the recipe.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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I love the flavors in this curry paste. So simple and delicious!
Heather Johnson says
i'm heading the asian market today - and looking for those ingredients - i had green thai curry last week and i need to make it for myself - thanks for the help!
I never thought to make my own curry paste. With these directions I feel I can do this any time I'm in the mood for a green curry dish.
This recipe makes it so easy to have Thai curry paste on hand for when the craving strikes. Delicious!
I love green curry but have never made it myself before. Thank you for the great recipe!
you are welcome Angela! I am sure you are going to enjoy it very much! It is much better than store-bought!