Homemade Thai Green Curry Paste

two jars of thai green curry paste on stone serving tray

5 from 3 reviews

Make your own Thai Green Curry Paste at home with this easy-to-follow recipe! All you’ll need is 10 ingredients, 10 minutes, and a food processor.


  • 610 thai green chiles
  • 45 cloves garlic
  • 2 stalks lemongrass, tough portions removed
  • 1 shallot
  • 3” piece galangal (thai ginger), peeled
  • Zest of ½ lime
  • Juice of 1 lime 
  • ¼ packed cup thai basil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp pink himalayan or sea salt
  • 2+ tbsp filtered water or neutral vegetable oil, to thin


  1. Thinly chop the thai chilis, garlic, lemongrass, shallot, and galangal. Add all ingredients to the base of a food processor along with 2 tbsp of filtered water or neutral vegetable oil.
  2. Process the ingredients for 5-7 minutes, scraping the sides of the food processor as necessary. A thick, bright green paste should form – if your mixture still looks a little chunky, add in extra water or oil in ½ tbsp increments until your desired texture is reached.
  3. Use as desired. Store in a sealed container in the fridge for up to two weeks, or freeze in ice cube molds and defrost as needed – the paste will keep in the freezer for up to two months.


Substitutions: for the best (and most authentic) flavor, try to follow the exact recipe ingredients. However, if you can’t find something, you can substitute jalapeños (or another spicy chili) for the thai chilis, ginger for the galangal, and/or italian basil for the thai basil.

Keywords: thai green curry paste, vegan curry paste, green curry paste, green curry recipe, vegan green curry