Thai Green Curry Paste
A vibrant, aromatic paste made from fresh green chilies, lemongrass, galangal, and Thai basil. This homemade curry paste is fresher and more fragrant than store-bought versions, and delivers bold, herbaceous heat to curries, soups, and stir-fries. The paste keeps well in the refrigerator and freezes beautifully.
Steps
Before you start
- Wash and dry all fresh ingredients thoroughly
- Use a food processor or mortar and pestle—both work well
- Have a jar or container ready for storage
Toast whole spices
- If using whole coriander and cumin seeds, place them in a small dry skillet over medium heat for 1–2 minutes, stirring constantly until fragrant.
- Pour onto a plate to cool for 1 minute.
- This step releases essential oils and deepens flavor.
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Ready when: Spices are fragrant and slightly darker in color
Tip: Watch carefully—seeds burn easily if left unattended.
Prepare fresh ingredients
- While spices cool, remove the tough outer layers of lemongrass stalks and discard.
- Slice the pale inner core thinly to help it break down easily.
- Peel the galangal and chop into small pieces.
- Mince the garlic and roughly chop the shallots.
- If using fresh coriander roots, rinse them clean to remove soil and chop finely.
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Ready when: All ingredients are uniformly chopped and ready to process
Tip: Slice lemongrass as thinly as possible—it's fibrous and harder to break down than other ingredients.
Grind spices and chilies
- Add the cooled toasted seeds to a food processor.
- Add the green chilies, lemongrass, galangal, garlic, shallots, and coriander root (if using).
- Pulse until the mixture begins to break down into smaller pieces, 30–45 seconds.
- Add white pepper and salt.
- Continue processing, scraping down the sides as needed, until the mixture becomes a thick paste with a fine, sand-like texture.
- This should take 2–3 minutes total.
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Ready when: Mixture resembles wet sand and holds together when squeezed, with no visible chunks
Tip: Don't overfill the food processor—work in batches if needed to avoid splashing.
Add remaining aromatics
- Add the Thai basil leaves, lime zest (if using), and fish sauce (if using).
- Pulse gently 4–5 times until the basil is finely incorporated and the paste is bright green and fragrant.
- Taste and adjust salt if needed.
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Ready when: Basil is fully integrated, paste is uniformly green, and the aroma is noticeably herbaceous and fresh
Tip: Add basil at the end so it retains its fresh color and aroma rather than oxidizing during longer processing.
Transfer and store
- Transfer the paste to a clean glass jar or airtight container.
- Press plastic wrap directly onto the surface of the paste to minimize air exposure and prevent oxidation.
- Seal the jar.
- The paste is ready to use immediately.
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Ready when: Paste is sealed in an airtight container with minimal headspace
Tip: Use a spoon or clean hands to transfer the paste; avoid metal tools that might oxidize and discolor the bright green.
Good to know
Tips
- To use the paste in Thai curries: heat 2–3 tablespoons of coconut oil in a large pot or wok over medium heat, add 3 tablespoons curry paste, and cook 1–2 minutes until fragrant. Add coconut milk and your choice of vegetables, protein, and stock. Simmer until cooked through, 10–15 minutes.
- This paste also works as a marinade for chicken, fish, or tofu (2 tablespoons paste per pound of protein) or mixed into a quick stir-fry sauce with soy sauce and lime juice.
- If the paste seems too dry, add water or coconut milk 1 teaspoon at a time until it reaches your preferred consistency.
- For a milder paste, remove the seeds and pith from the chilies before chopping, which removes much of the heat while keeping the chili flavor.
Make ahead
Prepare up to 3 days ahead and refrigerate in an airtight container. Flavor actually improves slightly as it sits and the flavors meld.
Storage & reheating
Room temperature: not recommended (spoils quickly). Refrigerator: up to 2 weeks in an airtight glass jar with plastic wrap pressed directly on the paste surface. Freezer: up to 3 months in ice cube trays (freeze uncovered, then pop into a freezer bag) or in small jars. Thaw at room temperature or add directly from frozen to hot curry liquid.
Substitutions
- fresh Thai basil leaves → fresh regular basil or cilantro. Thai basil has a more licorice-like, peppery note, but regular basil works if that's what you have. Use the same amount.
- fresh galangal root → fresh ginger root. Ginger is warmer and less floral than galangal but delivers similar heat and spice. Use the same amount; the flavor will be slightly different but still delicious.
- fresh coriander roots → ground coriander seed. If fresh coriander roots are unavailable, use 1 teaspoon (2 g) ground coriander instead of the 1 tablespoon fresh.
- fresh green Thai chilies or jalapeños → serranos or small jalapeños. Thai chilies are quite hot; serranos are a closer match in heat. Use the same weight and quantity.
