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Thai Green Curry Paste

Ayushi Gupta-Mehra
An easy recipe for making your own Thai green curry paste from scratch, suffused with a fragrant hit of fresh herbs and essential spices.
Course Main Course
Cuisine Asian, Thai


  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 1 tbsp cumin seeds
  • 2-3 cloves of garlic, smashed
  • 1 onion, finely sliced
  • 4 – 5 green chillies, finely sliced
  • 2 stalks of Lemongrass, cut into 1 inch pieces
  • 1 thumb-sized piece of Galangal, cut into small pieces
  • 4-5 kaffir lime leaves (cut into halves)
  • coriander leaves (about half a cup)
  • juice of 1 lemon
  • 2 tsp light soy sauce


  • Add the toasted spices to a mixer with the remaining ingredients. Be sure to throw in the whole coriander leaves with their stalks for added depth of flavour. Blitz in the mixer until combined into a rough paste with texture. Chill overnight before using.



Note that this recipe doesn’t call for any salt, as salt acts to dehydrate pastes and dressings. 
Keyword homemade green curry paste