Easy Green Curry Paste

I’m totally addicted to curry! I love the flavor, aroma, and versatility of curry.

After figuring out how to make my DIY Curry Powder, I decided it was time to make my curry paste. Yes, a real Jedi-level move. Be amazed.

It’s so much easier to make your own than to buy it. It’s also easy. Let’s get started!

Origins of Green Curry Paste

The popular Thai dish green curry is believed to date back to the early 20th Century.

Green curry paste is the base of flavor. It is made with a mixture of green chilies and shrimp paste. Also, it contains garlic, shallots, lemongrass, cumin, peppercorns, and makrut limes.

This recipe is a plant-based inspired version (not a traditional one), using ingredients more easily available in the US. It is milder because we use a green pepper. If you want a hotter paste, use more green chilies. Skip the bell pepper.

Check out this recipe by Hot Thai Kitchen for a more authentic green curry paste.

How to make green curry paste

This recipe is easy to make and only takes 10 Minutes and one food blender or processor.

All you have to do is mix all the ingredients. It makes the most beautiful green curry paste, which tastes incredible.

Green chilies (or galangal), ginger, onion, garlic, and green bell pepper form the base of this paste. The flavor comes from spices that you probably already have: lemon juice and lime zest. Don’t worry if you are missing one or two kicks. You should be able to make it if you have the majority of the ingredients.


  • Half a teaspoon of whole coriander seeds (or powder).
  • Cumin seeds (or powder): 1 tsp.
  • Half a teaspoon of whole black peppercorns or ground pepper
  • Three small green chilies (I used Serrano // stems and most seeds removed).
  • One medium green pepper* (stems, seeds, and stems removed // chopped).
  • Five cloves garlic peeled
  • Two stalks of lemongrass (tips trimmed and halved + chopped).
  • Ginger or galangal sliced fresh (or ground ginger – 1 tsp)
  • Green onions: 6 stalks (sliced or substitute 1/2 cup diced shallot for six stalks)
  • 1 Tbsp of fresh turmeric (or 1 tsp of ground turmeric for 1 Tbsp)
  • Add more salt to taste.
  • Lemon juice 3 Tbsp
  • The original recipe calls for 2 Tbsp of lime juice or 2 Tbsp, but you can use 30 ml instead.
  • Use 2-3 tablespoons of avocado or grapeseed oil (or water if oil is not available).
  • Add one tablespoon of maple syrup or sugar de coco (to balance the heat).


  • Use whole cumin, coriander, and black peppercorns in a small pan and toast on medium heat for about 4-5 minutes. Shake/stir occasionally or until fragrant. Take care not to burn yourself! Skip this step if you are using powder.
  • After the seeds have been toasted, please place them in a mortar with a pestle. Crush lightly. If you do not have a pestle and mortar, cool the seeds slightly, place them in a bag, and crush uthem sing a rolling pan or heavy pan. Set aside.
  • Add the following ingredients to a Food Processor or Blender: green chilies (or shallots), bell peppers, garlic, coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest, and juice oil/water. Mix/blend until a smooth paste is formed, scraping down the sides as necessary. It can be difficult at first to grind the lemongrass, but persevere! It’s fine.
  • Add more salt or lime juice to adjust the acidity. Chilis can be added for heat. Maple syrup is used for sweetness. Oil (or water) can be added for creaminess. Garlic and ginger add brightness. Turmeric intensifies the curry flavor.
  • Curry paste can be stored in a jar and kept in the fridge for up to 10 or more days. Transfer the paste to an ice-cube tray and freeze. Store in a freezer bag for up to a month.
  • This curry paste can be used for a variety of dishes, including soups, sauces, and curries.

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