Thai Green Curry Paste

Category: Condimenti, Cucina thai

Amount	Ingredient
4 stalks	Lemongrass Outer leaves removed, tender inner part finely sliced
4 tbsp	Raw coarse brown sugar Or jaggery/palm sugar, grated
1¼ cup (300 ml)	Fish sauce Premium quality, such as Red Boat or Squid brand
1	Organic lime Zest and juice
5	Green chilies Thai bird's eye or serrano, stemmed (seeds in for heat)
80 g (2¾ oz)	Ginger Peeled and roughly chopped
8	Kaffir lime leaves Fresh or frozen, central rib removed, torn into pieces
6 cloves	Garlic Peeled
2 bunches	Cilantro (coriander) Roots, stems, and leaves — washed and roughly chopped
4	Shallots Peeled and roughly chopped
2 tsp	Ground coriander
2 tsp	Ground cumin
1 bunch	Thai basil Leaves and tender stems only

Yield: ~2 cups

Prep time: 20 min

Difficulty: Easy

A vibrant, herbaceous Thai green curry paste made from scratch — fresh green chilies, cilantro, lemongrass, and Thai basil are blitzed into a fragrant, fiery-green paste that forms the soul of authentic Thai green curry.

Homemade Thai green curry paste is a world apart from the jarred stuff. Where commercial pastes are often dull, salty, and one-dimensional, this fresh version bursts with bright, aromatic life — the grassy heat of green chilies, the citrusy punch of lemongrass and kaffir lime, the herbaceous depth of cilantro and Thai basil, all balanced by the savory funk of fish sauce and a whisper of raw brown sugar. No toasting, no soaking, no pounding — just a quick blitz in the blender and you have a paste that will transform a simple coconut milk curry into something truly spectacular. This recipe makes a generous double batch (about 2 cups), so you can use some immediately and freeze the rest for future meals.

🥘 Equipment

• Blender or food processor
• Chef's knife
• Cutting board
• Clean, preheated glass jars with lids (for storage)
• Rubber spatula
• Measuring cups and spoons

📋 Preparation

Step 1 — Prepare the Aromatics (10 min)

Prepare all the fresh aromatics:

• Lemongrass: Remove the tough outer leaves. Using the bottom 4–5 inches of each stalk, slice it very thinly crosswise.
• Ginger: Peel the skin with a spoon or paring knife, then roughly chop.
• Garlic and shallots: Peel and roughly chop.
• Green chilies: Remove the stems but keep the seeds (they add heat). Roughly chop.
• Kaffir lime leaves: Fold each leaf in half and tear out the tough central rib, then tear the leaves into smaller pieces.
• Cilantro: Wash thoroughly to remove any grit. Trim off the root ends but keep the roots attached — they're packed with flavor. Roughly chop the whole bunch (roots, stems, and leaves).
• Thai basil: Pick the leaves and tender stems; discard thick woody stems.
• Lime: Finely grate the zest of the whole lime, then halve and juice it.

Organization is key here — having everything prepped and ready before blending ensures a smooth, efficient process. The cilantro roots are a traditional Thai ingredient that adds an earthy, aromatic depth that leaves alone cannot provide.

Step 2 — Blend to a Paste (5 min)

Place all ingredients — the lemongrass, brown sugar, fish sauce, lime zest and juice, green chilies, ginger, kaffir lime leaves, garlic, cilantro, shallots, ground coriander, ground cumin, and Thai basil — in a blender or food processor. Blitz until completely smooth, stopping to scrape down the sides of the bowl with a rubber spatula as needed.

Unlike red curry paste, there is no toasting of spices or soaking of dried chilies here — this is a fresh, raw paste. The brightness of the green chilies, cilantro, and Thai basil is meant to be vibrant and uncooked. If the blender struggles, add 1–2 tablespoons of water or a splash of neutral oil to get things moving, but no more than necessary — the paste should be thick and spoonable, not runny.

Step 3 — Jar and Store (5 min)

Transfer the finished paste to clean, preheated glass jars, dividing it evenly. Wipe the rims clean, seal with lids, and allow to cool to room temperature before refrigerating.

The paste will keep in the refrigerator for up to 3 weeks. For longer storage, portion into ice cube trays (each cube = roughly 2 tablespoons), freeze until solid, then pop out the cubes and transfer to a freezer bag. Frozen paste keeps for up to 6 months and can be added directly to curries straight from the freezer.

🧑‍🍳 Chef's Tips

• Quality fish sauce matters. Since fish sauce is one of the primary liquids here (1¼ cups!), its quality directly affects the final paste. Use a premium fish sauce like Red Boat (Phú Quốc, Vietnam) or Megachef — these are made from just anchovies and salt with no additives or sugar. Avoid cheap fish sauces that can be harsh and overly salty.
• This paste is salty on purpose. The fish sauce provides the salt for the paste. When you later use this paste to make a curry, you will dilute it with coconut milk and other ingredients, so the paste needs to be intensely flavored. Start with less additional salt in your finished curry — taste first, then adjust.
• Freeze in portions. 2 cups of paste is a generous yield. Freeze it in 2-tablespoon portions (standard ice cube tray size) so you can grab exactly what you need for a single curry. One cube is perfect for a 400 ml can of coconut milk.
• Don't skip the cilantro roots. If your cilantro bunches have roots attached, use them — they are a traditional and essential ingredient in Thai green curry paste. If your cilantro has no roots, you can substitute 1 teaspoon of ground coriander, but the flavor will be less complex.
• Adjust the heat. For a milder paste, remove the seeds from the green chilies or use fewer chilies. For extra heat, add 1–2 more green bird's eye chilies or include a dried bird's eye chili (rehydrated) for a different kind of heat.
• Preheated jars. Heating the jars before filling (run them through a hot cycle in the dishwasher, or place them in a 120°C/250°F oven for 10 minutes) helps create a better seal and extends the refrigerator life of the paste.

❌ Common Mistakes

Mistake	Why It Happens	How to Avoid
Paste is too watery	Too much liquid added during blending	Add water or oil only by the tablespoon; the paste should be thick enough to mound on a spoon
Paste is stringy or fibrous	Lemongrass and cilantro not chopped finely enough before blending	Slice lemongrass very thinly and chop cilantro roughly before blending; process for a full 3–4 minutes
Paste is dull and flat	Low-quality fish sauce or old spices	Use premium fish sauce and freshly opened ground coriander and cumin — spices lose potency after 6 months
Paste is too salty	Fish sauce brand varies in saltiness	Some fish sauces are saltier than others; if yours is very salty, reduce to 1 cup and add a splash of water or lime juice to adjust consistency
Paste lacks heat	Green chilies are mild or seeds removed	Use Thai bird's eye chilies for real heat; taste a tiny bit of the chili before using to gauge its spiciness
Paste separated in the fridge	Natural separation of oils and solids	This is normal — just stir well before using

🔗 Related Recipes

• Thai Red Curry Paste (#284) — The classic red cousin, with dried red chilies, galangal, and shrimp paste for a deeper, earthier profile
• Homemade Red Curry Paste (#285) — A variation with a different chili-to-herb balance for a more robust, chili-forward character
• Chili Garlic Oil Paste (#296) — A simple, fiery pantry condiment for quick stir-fries and marinades

🍵 Tea / Sake Pairing

• Jasmine tea — The floral, perfumed notes of jasmine tea are a classic pairing with Thai green curry. The tea's delicate fragrance echoes the herbaceous brightness of the paste without overpowering it. Serve hot or iced.
• Thai iced tea (Cha Yen) — The sweet, creamy, spiced flavors of Thai iced tea provide a cooling counterpoint to the herbal heat of green curry. The contrast is refreshing and palate-cleansing.
• Genmaicha (toasted green rice tea) — The nutty, toasty character of genmaicha complements the savory depth of the fish sauce while its gentle green tea notes harmonize with the fresh herbs and chilies.
• Chrysanthemum tea — Light, floral, and slightly honeyed, chrysanthemum tea cools the palate and pairs beautifully with the citrusy notes of lemongrass and kaffir lime.
• Junmai Ginjo sake — A lightly fruity, unfiltered sake with notes of melon and white flower. Its gentle sweetness and moderate acidity cut through the herbal heat while complementing the paste's aromatic complexity. Serve slightly chilled.
• Honjozo sake — A more robust, earthy sake with a touch of added brewer's alcohol for a cleaner finish. Its umami-forward character stands up to the fish sauce and ginger without competing. Serve lightly chilled or at room temperature.

🏷️ Search Tags

📸 Photo Reference

Photo reference: `vol1_295.png` — An overhead or slightly angled shot of a vibrant green curry paste mounded in a small white ceramic or earthenware bowl. The paste is a bright, fresh green with visible specks of green chili seeds, lemongrass fiber, and dark green flecks of kaffir lime and Thai basil. The texture is thick, slightly coarse, and rustic — clearly freshly blended, not commercially smooth. Beside the bowl: the key ingredients arranged in a casual, artful grouping — several stalks of lemongrass, a pile of bright green bird's eye chilies, a knob of ginger, whole garlic cloves, shallots, a lime, a small heap of cilantro (with roots attached), fresh kaffir lime leaves, and a sprig of Thai basil. A bottle of fish sauce and a small dish of raw brown sugar sit nearby. A blender with a smear of green paste on its blade assembly sits in the background, suggesting the method of preparation. The lighting is bright and natural — early morning sunlight from a side window — casting long, soft shadows. The overall mood is fresh, vibrant, herbaceous, and aromatic.

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto 🍝

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.