Vegan Thai Green Curry Paste

Ingredients

• 15 ml (1 Tbsp)coriander seeds
• 5 ml (1 tsp)cumin seeds
• 5 ml (1 tsp)whole white peppercorns
• 15 g (¼ cup)fresh coriander
• 4fresh green chillies
• 5garlic cloves
• 3stalks of lemongrass
• 2 mediumshallots
• 1lime
• 30 ml (2 Tbsp)fresh galangal
• 30 ml (2 Tbsp)reduced-sodium soy sauce
• 10 ml (2 tsp)ground turmeric
• 2.5 ml (½ tsp)salt

Instructions

1. 1

   Toast the spices

   Set a small pan over medium-high heat. Add the coriander seeds, cumin seeds and white peppercorns, and toast for 4 to 5 minutes, stirring continuously, until darkened and fragrant.

2. 2

   Grind the spices

   Transfer the toasted spices to a grinder or mortar and pestle, then grind them to a powder.

3. 3

   Blend the paste

   Put all the ingredients in a food processor and blend until smooth. Use the paste in your favourite curry, or try it in a Thai green curry noodle soup.

What is Thai green curry paste?

Green curry paste is a blend of aromatic ingredients and spices used as a flavour base for Thai-style curries and other dishes. This version takes inspiration from Thai cooking and uses green chillies, lemongrass, galangal and lime for a fresh, bright character.

Toasted coriander, cumin and white pepper add a warm, rounded backbone. Blending them with the fresh ingredients makes a concentrated paste that can be stirred into curries, soups or sauces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 2g protein, 10g carbs, 0g fat.

The listed per-serving nutrition is for the paste itself: chillies, shallots and other aromatics contribute most of its carbohydrates, while the spices and fresh ingredients supply a little protein. Soy sauce contributes some of the sodium, and the paste is very low in fat; serve a curry made with it alongside vegetables and a protein-rich ingredient for a balanced plate.

Why toast the whole spices?

Dry toasting the coriander and cumin seeds with the peppercorns helps bring out their fragrance before they are ground. Keep them moving in the pan so they toast evenly rather than scorching.

Watch for the seeds to darken slightly and smell aromatic; the recipe gives a 4 to 5 minute window. Grind them after toasting so they distribute evenly through the paste.

Fresh ingredients that shape the flavour

Green chillies: they provide the paste’s heat, so their size and variety will affect how spicy the finished batch tastes.

Lemongrass and galangal: these bring distinctive citrusy and ginger-like notes. Lime adds another fresh, tangy accent.

Coriander and shallots: fresh coriander contributes a green herbal note, while shallots and garlic add savoury depth.

Getting a smooth paste

Grind the toasted spices to a fine powder before adding them to the food processor. This helps avoid coarse spice fragments in the finished paste.

Blend all the ingredients until smooth. If needed, pause to scrape down the sides of the processor so the ingredients are incorporated evenly.

Adjusting the heat

The chillies are blended whole, so the paste keeps their full heat. For a milder result, remove the seeds and membranes before blending; for more punch, leave them in.

Taste the finished paste before using it, keeping in mind that the soy sauce and salt already season the mixture. Add it gradually to a dish and adjust to suit your preference.

Ways to use the paste

Stir it into a curry, soup or sauce as a flavour base, adding it during cooking so its aromatics can mingle with the other ingredients.

It also works well in a Thai-inspired noodle soup. Pair a curry made with the paste with rice or noodles and vegetables for a fuller meal.

Recipe notes & tips

• Stir the seeds continuously while toasting so they do not scorch.
• Grind the toasted spices finely before adding them to the processor.
• Remove the chilli seeds and membranes for a gentler paste.
• Scrape down the processor bowl if ingredients cling to the sides.
• Add the paste gradually to a curry or soup and taste as you go.

Variations

• Milder heat: Remove the seeds and membranes from the chillies before blending.
• More heat: Keep the seeds and membranes in the chillies for a fierier paste.
• Extra citrus: Add more lime zest when blending for a brighter aroma.
• Coarser texture: Use a mortar and pestle to grind the spices and work the paste together.
• Curry base: Stir the paste into a curry with coconut milk and vegetables.

Common mistakes to avoid

• Scorching the spices: Keep them moving over medium-high heat and take them off once fragrant and darkened.
• Grinding too soon: Let the spices finish toasting before crushing them into a powder.
• Leaving coarse spice pieces: Grind the toasted seeds and peppercorns thoroughly before blending.
• Uneven blending: Scrape down the food processor bowl so the ingredients blend into a smooth paste.
• Making it too hot: Remove the chilli seeds and membranes before blending for a milder result.

How to store

Transfer the paste to a clean, airtight container and refrigerate it; use within about 4 to 5 days. For longer storage, freeze it in small portions and thaw only what you need.

Frequently asked questions