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Thai Green Curry Paste

Homemade Thai green curry paste to make one of the best homemade Thai veg green curry. Homemade pastes and masala makes so much difference in the overall flavour and taste of any dish. The secret of making fragrant homemade Thai green curry paste is also the same use freshest ingredients as far as possible.
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Course: condiments
Cuisine: thai
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Author: Rekha Kakkar


  • 4 green chillies
  • 2 - 3 shallots
  • 20 g thai galangal Fresh
  • 2 cloves garlic , crushed
  • 40 g coriander leaves fresh with stalks
  • 2 lemongrass stalks
  • ½ lime , grated zest and juice
  • 3 kaffir lime leaves
  • 1 teaspoon coriander seed powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon soy sauce light
  • 2 tbsps peanut oil
  • 1 teaspoon sugar


  • Prepare and wash all the ingredients. Roughly chop them and add all of the ingredients in a food processor.
  • In the grinder jar blitz to a coarse paste.
  • You can use it fresh which is very fragrant or you can refrigerate it for upto 2-3 weeks in the freezer if you are making some extra or planning to use it later.


1. If you don't eat garlic you can skip that and still make thai green curry paste.
2. If you are using paste straight away you can skip adding oilve oil, soy sauce in the curry paste and add the oil directly when you are cooking curry.