Green Curry Paste

One hundred percent vegan, aromatic, and zesty. Ready to make Green Curry Paste from scratch?

Table of Contents

Call me a “picky eater,” but I like to know exactly what goes into my food to make sure it aligns with my diet. If you’re the same way, then you’re going to love this recipe; it takes all the guesswork out, giving you the inside scoop on all things green curry paste, including what makes it so great. Plus, you get to adjust the ingredients according to your preferences, so you get to decide how hot (or not) your curry paste is.

With a refreshing, zesty blend of green chilies, garlic, shallots, and a variety of classic spices, green curry paste is surprisingly versatile. Of course, it goes best in a Thai green curry, but I also like to dab a thin layer onto my Veggie Burgers. Keep a jar of this in your fridge to experiment with, and remember that a little goes a long way!

Is Green Curry Paste Healthy?

With all-natural ingredients and no added preservatives or sugars, this green curry paste recipe is quite healthy. Plus, it’s gluten-free, low-fat, and fully vegan, so many types of diets can be accommodated.

Where Does Green Curry Paste Come From?

Green curry paste is a staple of Thai cuisine, with origins deeply rooted in Thailand. Traditionally, it is made from a blend of green chilies, shrimp paste, shallots, garlic, lemongrass, kaffir lime zest, coriander root, and other aromatic ingredients. The introduction of chilies to Thai cooking came in the 15th century through Portuguese traders, influencing the development of dishes like green curry.

Thai cuisine has been shaped by centuries of interaction with neighboring regions, such as India and Malaysia, as well as influences from global trade routes. Interestingly, the concept of “curry” encompasses a wide variety of dishes across Asia, and not all of them were originally spicy. Before chilies, spices like black pepper provided heat in many dishes.

Today, curries vary greatly in flavor, spice level, and ingredients across the world. While Thai curries often use specific paste bases like green, red, or yellow curry paste, curries from other cultures may use dry spices, fresh herbs, or other unique combinations.

INGREDIENTS

1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon white peppercorns
1/2 ounce green Thai chilies, chopped and seeds removed if desired
1/2 ounce lemongrass, chopped
2 tablespoons galangal, minced
3 tablespoons shallots, chopped
4 cloves garlic, minced
1 teaspoon fresh lime zest
4 cilantro stems, finely chopped
1 tablespoon water, or as needed

INSTRUCTIONS

Toast

Toast and grind spices.

Blend

Combine all ingredients and blend into a paste.

Devour!

FAQs & Tips

How to Make Ahead and Store

Store green curry paste in an airtight jar and keep in the fridge for up to 3 weeks. You can also freeze it for longer storage, up to 3 months. If you go this route, I suggest portioning it out into an ice cube tray. This makes it easy to pop out and use in recipes when the time comes.

Why Should I Remove the Green Chili Seeds?

This is an optional step, but some people like to do it to cut back on the spice. While the seeds themselves aren’t spicy, the white membrane that surrounds them is spicy, due to a compound called capsaicin. Some of this will naturally transfer onto the seeds, giving them a little heat. The beauty of this recipe is that you can omit the seeds to make the flavor milder.

What is Galangal?

Galangal, a key ingredient in this recipe, is a root that’s similar to ginger but more spicy, peppery, and even citrusy. It complements the rest of the ingredients well and adds to that refreshing flavor profile I’ve been talking about. In the East, it has been used for medicinal purposes in the same way ginger and turmeric have.

Serving Suggestions

Naturally, the most classic recipe to use green curry paste in is its namesake: Thai green curry. However, you could also get creative by incorporating a tablespoon or so into these Green Curry Pork Tacos with Pineapple Salsa, some Vegan Green Coconut Curry Bowls with Zucchini Noodles, or these Green Cashew Curry Chicken Bowls with Watermelon.

This curry paste might be green, but you can harmonize it with a whole lot of other colors and flavors. Add it to your Naan Pizza for a little kick, or spice up an Avocado Grilled Cheese Sandwich by spreading it on the bread. Don’t let the name limit your creative potential; you can do a surprising amount with this paste that you might not expect!