This fragrant green curry paste is loaded with green chilies, spices, aromatics, and herbs which makes it the perfect foundation for making a mouthwatering Thai Green Curry. It’s also a versatile condiment that can be used to season fried rice, noodle soups, and stir-fries. Because it’s plant-based, you have the flexibility to add tofu and eggplant for a vegan green curry, or meat such as chicken for a more traditional green curry.
Condiments & Pickles
curry paste, green curry
20gramslemongrass3 stalks, finely minced
2gramsKaffir lime leaves6 leaves or the zest of 1 kaffir lime, finely minced
6gramscilantro roots3 thick roots, finely minced
18gramsgreen chili peppersseeds removed, finely minced
Put the coriander seeds, cumin seeds, and white peppercorns in a frying pan and toast, over high heat until they are very fragrant.
Remove the pan from the heat and transfer the spices to a mortar, or spice grinder and grind them into a powder. If you ground the spices with the mortar and pestle, transfer them once to a separate bowl.
Add the lemongrass, galangal, kaffir lime, cilantro roots, green chilies, and salt to a mortar and pound this until it starts to form a paste. If you are making a very large batch, you can use a small food processor, but this isn't enough green curry paste to make the food processor spin effectively.
Return the ground spices to the mortar and continue pounding until the mixture forms a fine paste.
Add the shallots, garlic, and Thai basil and continue pounding the mixture into a smooth paste.
Use the green curry paste right away, or, if you're making a big batch, you can portion and freeze it for future use.
Thai Green Curry Paste
Amount Per Serving
% Daily Value*
Vitamin A 90IU2%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.