Thai Green Curry Paste: 7 Amazing Ways to Make It Better
Make fresh, flavorful Thai green curry paste at home with Chef Luna's easy, authentic recipe featuring classic ingredients and creative variations.
Equipment
- Mortar and Pestle
- Food Processor
- Spice Grinder
Ingredients
Main Ingredients
- 10 green chilies Thai bird's eye preferred, seeded for less heat
- 2 stalks lemongrass finely chopped, tender parts only
- 1 tablespoon galangal peeled and sliced
- 3 shallots peeled and chopped
- 5 cloves garlic peeled
- 1 teaspoon coriander seeds lightly toasted
- 1 teaspoon cumin seeds lightly toasted
- 1/2 teaspoon white peppercorns ground
- 1 teaspoon sea salt
- 1 tablespoon shrimp paste optional for traditional version
- 2 kaffir lime leaves or 1 teaspoon lime zest
Instructions
- Prepare all fresh ingredients by washing and finely chopping where needed.
- Toast coriander seeds, cumin seeds, and white peppercorns in a dry pan until fragrant, then grind into a powder.
- If using a mortar and pestle, pound the salt with garlic, chilies, and lemongrass first until smooth, then add shallots, galangal, lime leaves, and ground spices gradually.
- If using a food processor, combine all ingredients with a small splash of cold water and pulse until a smooth, thick paste forms.
- Taste and adjust seasoning if needed. Transfer paste to a clean jar, cover with a thin layer of oil, and refrigerate.
Notes
Freeze portions in an ice cube tray for easy use later. You can swap shrimp paste for soy sauce for a vegetarian Thai green curry paste recipe. Add roasted cashews for a creamy Brazilian Mounjaro twist!