Green Curry Paste

Total time:
45 minutes

Green curry paste is the flavor foundation for countless Thai dishes — from curries to soups to noodles and even seafood dishes. For this recipe we will use traditional, authentic Thai ingredients to achieve that bright, compact flavor profile — no substitutions! Warning: Making green curry can be labor-intensive and a little higher on the difficulty scale, but I promise it is SO worth it. Plus the paste will retain its flavor and color for at least a week, so you’ll have plenty of opportunity to taste the fruits of your labor.


Tbsp shrimp paste
shallot, roughly sliced
cloves garlic
serrano peppers, sliced
Thai chilis, sliced
Tbsp lemongrass stalk, chopped
tsp fish sauce
cilantro, small handful, chopped
Thai basil
fresh lime juice (1/2 lime)
palm sugar
galangal, chopped & peeled
spice blend of cumin, coriander, freshly ground white pepper


Step 1

Place garlic, palm sugar and galangal in a mortar bowl and break down with pestle

Step 2

Add lemongrass and shallots to mortar bowl

Step 3

Continue pounding with pestle (you can shortcut this step by using a food processor)

Step 4

Once mixture starts to form a paste-like consistency, add the spice blend, white pepper and half of your Thai basil (hand-ripped)

Step 5

Continue pounding until ingredients have blended

Step 6

Add Thai chilis and Serrano peppers

Step 7

Continue pounding (Warning: This is a total workout for your arms!)

Step 8

Add cilantro, rest of the Thai basil, lime juice, shrimp paste and fish sauce

Step 9

Continue pounding until chunks have smoothed out

Specialty ingredients you'll need:

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