Thai Green Curry Paste

Ingredients

• 4garlic cloves
• 2, choppedlemongrass stems
• 15 ml (1 tbsp)freshly ground ginger
• 6, with stalks attachedcoriander roots
• 2long green chillies (or 1 green and 1 red)
• 6, spines removedkaffir lime leaves
• 2, roughly choppedshallots
• 5 ml (1 tsp)coriander seeds
• 5 ml (1 tsp)cumin
• 2.5 ml (½ tsp)white peppercorns
• 1.25 ml (¼ tsp)ground turmeric
• 2.5 ml (½ tsp)salt
• Zest of ½lime
• Juice of ½lime

Instructions

1. 1

   Toast the spices

   Heat a frying pan over medium heat. Toast the coriander seeds, cumin and peppercorns until fragrant, then leave them to cool slightly.

2. 2

   Blend the paste

   Put all the ingredients, including the toasted spices, into a food processor. Blitz until they form a paste.

3. 3

   Store the paste

   Transfer the paste to an airtight container and keep it in the refrigerator.

What is Thai green curry paste?

Thai green curry paste is a blend of fresh aromatics, herbs, chillies and spices used as the flavour base for green curry. This version is adapted from Taste.com.au and is described as vegetarian.

Fresh green chillies give it its colour, while lime, lemongrass and coriander contribute bright, citrusy notes. Toasting the spices first helps bring out their aroma before they are blended with the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 34 calories, 1g protein, 7g carbs, 0g fat.

The listed nutrition is per serving: the chillies, shallots and other aromatics supply most of the carbohydrates, while this ingredient list contains little fat and only modest protein. Serve a curry made with the paste alongside vegetables and a protein-rich ingredient to make a more balanced plate.

The fresh ingredients

Lemongrass and lime: Chopped lemongrass, kaffir lime leaves, zest and juice build the paste’s sharp citrus character. Remove the leaf spines as directed so they can be blended with the rest.

Coriander and ginger: The coriander roots and attached stalks go into the processor, along with freshly ground ginger. These bring savoury, fresh notes to the mix.

Chillies and shallots: Two long green chillies are the listed starting point; the recipe also notes using one green and one red. Shallots add a mellow allium flavour.

Why toast the spices?

Coriander seeds, cumin and white peppercorns are toasted together in a dry pan until fragrant. Keep the pan over medium heat and watch the spices closely so their aroma develops without scorching.

Let them cool slightly before blending. This short pause also makes it easier to handle the spices when adding them to the processor.

Blending to a paste

Add all the listed ingredients to the food processor at once, including the toasted spices. Blitz until the mixture forms a paste.

Check the texture as it blends: the aim is a cohesive mixture rather than distinct chunks of aromatics. The recipe gives no added liquid, so rely on the lime juice and the ingredients’ own moisture.

Adjusting the chilli

The recipe specifies two long green chillies and mentions a variation using one green and one red. The choice changes the colour and character of the paste, so use the stated combination that suits your preference.

For a milder result, remove the chilli seeds before blending; for more heat, include them. These are optional adjustments, not changes to the listed base recipe.

Using the paste

Use the paste as a starting point for a Thai-style green curry, adding it to the other ingredients in your chosen curry recipe. This recipe makes four servings of paste, but does not specify how much paste to use in a separate curry.

Pair a curry made with the paste with rice or another simple accompaniment. A fresh vegetable side can add colour and contrast to the meal.

Recipe notes & tips

• Chop the lemongrass and shallots before adding them to the processor.
• Toast the spices only until fragrant, then take the pan off the heat.
• Let the spices cool slightly before blending them with the fresh ingredients.
• Remove the kaffir lime leaf spines as specified.
• Blend until the paste is cohesive, stopping to scrape down the processor if needed.

Variations

• Mixed chillies: Use one green and one red chilli, as noted in the recipe.
• Milder paste: Remove the chilli seeds before blending.
• More heat: Leave the chilli seeds in for a hotter paste.
• Extra citrus: Add more lime zest for a brighter flavour.
• Coarser texture: Use shorter bursts in the processor and stop when the mixture becomes a rough paste.

Common mistakes to avoid

• Scorching the spices: Keep the pan at medium heat and remove them as soon as they smell fragrant.
• Blending hot spices: Let them cool slightly before adding them to the processor.
• Leaving leaf spines in: Remove the kaffir lime leaf spines before blending.
• Using whole, uncut lemongrass: Chop the stems as directed to help them blend into the paste.
• Stopping too early: Continue blitzing until the ingredients form a paste rather than remaining in separate pieces.

How to store

Keep the paste in an airtight container in the refrigerator and use it within several days. For longer storage, freeze it in small portions and thaw only what you need.

Frequently asked questions