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With loads of green herbs and and spices, this green curry paste from scratch is the perfect base for green curry chicken.

Thai Green Curry Paste

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.
Course Condiments & Pickles
Cuisine Thai
Keyword curry paste, green curry
Level Beginner
Prep Time 40 minutes
Cook Time 0 minutes
Total Time 40 minutes
Servings 8 tablespoons
Calories 18 kcal


  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon white peppercorn
  • 20 grams lemongrass 3 stalks, finely minced
  • 16 grams galangal finely minced
  • 2 grams Kaffir lime leaves 6 leaves or the zest of 1 kaffir lime, finely minced
  • 6 grams cilantro roots 3 thick roots, finely minced
  • 18 grams green chili peppers seeds removed, finely minced
  • 2 teaspoons salt
  • 50 grams shallots finely minced
  • 24 grams garlic finely minced
  • 6 grams Thai basil finely minced


  1. Put the coriander seeds, cumin seeds, and white peppercorns in a frying pan and toast, over high heat until they are very fragrant.
    Toasting coriander, cumin and white pepper.
  2. 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.
    Coriander, cumin and white pepper ground into a powder in a spice grinder.
  3. 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.
    Green curry paste in mortar with still a course paste.
  4. Return the ground spices to the mortar and continue pounding until the mixture forms a fine paste.
    Green curry paste with coriander, cumin and white pepper added.
  5. Add the shallots, garlic, and Thai basil and continue pounding the mixture into a smooth paste.
    Green curry paste in a mortar.
  6. Use the green curry paste right away, or, if you're making a big batch, you can portion and freeze it for future use.
Nutrition Facts
Thai Green Curry Paste
Amount Per Serving
Calories 18
% Daily Value*
Sodium 592mg25%
Potassium 63mg2%
Carbohydrates 3g1%
Vitamin A 90IU2%
Vitamin C 2.6mg3%
Calcium 17mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.