Authentic Green Curry Paste
A vibrant emerald paste of fresh green chilies and sweet basil - pounded to order for every Thai Green Curry.
Serves: 1 · Prep: 15 min · Total: 15 min · Level: Medium
The Story Behind the Dish
Green curry paste is the freshest of the Thai curry bases - made entirely from raw ingredients that lose their character faster than dried ones. Fresh green bird's eye chilies, coriander stems and roots, Thai basil, lemongrass, galangal, shallots, garlic, kaffir lime rind, and shrimp paste are pounded together until the paste reaches a smooth, vibrant emerald. The color tells you everything: it should be bright, not olive.
Use it the day it's made for the most vivid flavor and color. Fry it in thick coconut cream first - no oil needed - until the fat separates and the paste darkens slightly at the edges. That is the moment it's ready for liquid. Green curry paste also works well with fish and seafood, where the freshness of the base complements lighter proteins. Taught at Thai Akha Kitchen cooking classes in Chiang Mai.
Key Ingredients
- Green Chilli
- Thai Basil
- Lemongrass
- Galangal
Base Flavors
- Garlic
- Shallot
- Kaffir Lime
- Black Peppercorn
- Coriander Seeds
- Cumin Seeds
- Shrimp Paste
Recipe Directions
- Roughly chop the green chilies, removing the seeds if you want less heat.
- Slice the galangal and lemongrass thinly so they break down easily.
- Chop the shallots and garlic and gather all the aromatics together.
- Load the toughest ingredients - galangal and lemongrass - into the stone mortar first with a pinch of salt.
- Pound steadily, adding the chilies, shallots, garlic, and shrimp paste a little at a time.
- Keep pounding until you have a smooth, vivid green paste with no fibrous pieces left.
What people ask the most
Why is fresh green chili used instead of dried for green curry paste?
The brilliant emerald color comes from fresh, young green chilies; dried ones would make a dull, brownish paste without the bright, herbaceous character that defines green curry. Fresh chilies also carry a sharper, vegetal heat. See our green curry recipe.
What is the difference between galangal and ginger - and which goes in green curry paste?
Galangal, not ginger, belongs in green curry paste. Galangal is piney, citrusy, and firmer; ginger is warmer and earthier, and the two are not interchangeable here. Galangal is a defining Thai aromatic. Learn to pound it in our class.
How do I keep the paste from turning olive-green or brown?
Add the basil and green chilies last, after the harder aromatics have broken down. Pound quickly and use immediately, because oxidation begins the moment the cell walls crush, so the paste is brightest straight from the mortar. More in our mortar guide.
Can I make green curry paste vegan?
Yes. Replace the shrimp paste (kapi) with one teaspoon of white miso, using the same quantity. The color and vibrancy stay identical; only the subtle fermented-seafood note changes. See our vegan guide.
Is green curry paste spicier than red curry paste?
Green curry paste is generally as hot as, or hotter than, red, despite its milder Western reputation. The heat depends on the amount and type of fresh green chilies; we rate both at medium-high. Learn how paste shapes heat in Thai curry and our red curry paste.
Can I learn to make green curry paste at Thai Akha Kitchen?
Yes. Green curry paste is a core technique in both our Morning and Evening classes. You source fresh chilies, pound the paste by hand in a granite mortar, then cook the curry immediately at its most vibrant. See why guests rate us on TripAdvisor.