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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.
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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 18kcal

Ingredients

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ 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
Grams + US Cups - US Standard

Instructions

  • 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.
  • 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.
  • 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 paste to make the food processor spin effectively.
    Green curry paste in mortar with still a course paste.
  • 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.
  • Add the shallots, garlic, and Thai basil and continue pounding the mixture into a smooth paste.
    Green curry paste in a mortar.
  • Use the green curry paste right away, or, if you're making a big batch, you can portion and freeze it for future use.

Video

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Sodium: 592mg | Potassium: 63mg | Vitamin A: 90IU | Vitamin C: 2.6mg | Calcium: 17mg | Iron: 0.7mg