Thai Green Curry Paste Recipe

Name: Thai Green Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 -20 fresh small thai green chili peppers; 4 stalks fresh lemongrass, coarsely chopped; 3 shallots, thinly sliced; 1 garlic clove; 1 tablespoon coarsely chopped ginger (Thai ginger, kha, greater ginger); 1 tablespoon coarsely chopped ginger (kra-chai, lesser ginger); 5 kaffir lime leaves, chopped; ½ teaspoon chopped kaffir lime rind (can use regular or key lime rind); ½ teaspoon ground coriander; ½ teaspoon ground caraway seed; 12-1 tablespoon fish sauce or 1 teaspoon salt; 1 tablespoon sugar (we use brown); ¼ teaspoon shrimp paste (optional); 2 tablespoons oil

Servings: persons

15 -20 fresh small thai green chili peppers
4 stalks fresh lemongrass, coarsely chopped
3 shallots, thinly sliced
1 garlic clove
1 tablespoon coarsely chopped ginger (Thai ginger, kha, greater ginger)
1 tablespoon coarsely chopped ginger (kra-chai, lesser ginger)
5 kaffir lime leaves, chopped
½ teaspoon chopped kaffir lime rind (can use regular or key lime rind)
½ teaspoon ground coriander
½ teaspoon ground caraway seed
12-1 tablespoon fish sauce or 1 teaspoon salt
1 tablespoon sugar (we use brown)
¼ teaspoon shrimp paste (optional)
2 tablespoons oil

1
Combine all the ingredients in a food processor and process until smooth.
2
If a mortar and pestle is used, then add oil after all the other ingredients are ground.
3
Refrigerate in a glass container.
4
Paste keeps well for several months.
5
We have also found the paste freezes well, and keep for several years, in vacuum sealed bags.
6
Put the paste into the bag, let it chill a little in the fridge and then seal the bag.
7
When we need it, we pop the bag briefly in the microwave or let it sit on the counter for a few minutes, open the bag, chop out the amount we need and reseal the bag.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 -20 fresh small thai green chili peppers, 4 stalks fresh lemongrass, coarsely chopped, 3 shallots, thinly sliced, 1 garlic clove, and more.

Yes, Thai Green Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Green Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions