Thai green curry paste
A vivid green, fresh and fiery paste built on green chillies, coriander and lemongrass for proper Thai green curry.
Make this once, then cook it into 27 different dishes.
- Time25 mins
- LevelMedium
- Costabout £0.57 a head
- Makesabout 240 g, enough for 3 curries for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the coriander seeds, cumin seeds and white peppercorns in a dry pan over a medium heat for 1 to 2 minutes until fragrant. Grind to a fine powder.
1 min 30 s - 2
Put the green chillies, shallots, garlic, lemongrass, galangal, lime leaves and coriander in a small food processor with the shrimp paste, salt and oil.
- 3
Add the ground spices. Blend in short bursts, scraping down the sides and adding 1 to 2 tbsp of water if needed, until you have a thick, bright green paste.
3 min - 4
Taste a tiny bit. It should be fiery, salty and very fresh and herbal. Add more salt if needed.
- 5
Spoon into a clean jar. You should have about 240 g. Chill within 1 hour or freeze in 80 g portions.
About thai green curry paste
Thai green curry paste (nam prik gaeng khiao wan) is a fresh, hot paste of green chillies, shallots, garlic, lemongrass, galangal, coriander and kaffir lime, used for Thai green curry. Its colour and freshness come from green chillies and a lot of coriander stems and leaves, rather than dried red chillies.
It is lighter and more herbal than red paste, and it is usually one of the hotter curry pastes, depending on the chillies. Gaeng khiao wan means "sweet green curry", and the sweetness comes from coconut milk and a little sugar, balanced against the heat.
Homemade paste is bright green and smells intensely fresh. It is free from gluten, dairy, egg and nuts when you check the shrimp paste. Use about 80 g for a curry for 4 people.
Tips
- Use plenty of coriander stems and roots, not just leaves. The roots give the most flavour.
- Remove the seeds from half the chillies for a milder paste. Bird's eye chillies are very hot.
- To keep the colour bright, blend quickly and do not overheat the paste.
- Fry the paste in the thick cream from the top of the coconut milk to bring out the aroma.
- Fresh Thai basil added at the end of a green curry makes it taste much more authentic.
Storing and freezing
Chill within 1 hour and keep in a clean jar in the fridge for up to 5 days, because the paste contains raw garlic and shallots. For longer, freeze in 80 g portions or ice cube trays for up to 3 months. Always fry the paste in oil before adding coconut milk.
Dishes you can make with thai green curry paste
Gaeng Khiao Wan Gai (Thai Green Chicken Curry with Aubergine)
GFDFEFThai Green Curry Mussels (Hoi Malaeng Phu in Green Curry)
GFDFEFKhao Pad Gaeng Khiao Wan (Thai Green Curry Fried Rice)
GFDFNFThai Green Curry Salmon with Coconut Rice
GFDFEFThai Green Curry Noodle Soup with Prawns
DFNFLook Chin Moo Gaeng Khiao Wan (Thai Pork Meatballs in Green Curry)
GFDFEFThai Green Curry Butternut Squash Soup
GFDFEFGreen Curry Sweet Potato and Chickpea Stew
GFDFEFGreen Curry Roast Chicken Thighs with Lime Rice
GFDFEFGreen Curry Prawn Skewers with Nuoc Cham
GFDFEFGaeng Khiao Wan Neua (Thai Green Beef Curry with Pea Aubergines)
GFDFEFThai Green Duck Curry with Cherry Tomatoes
GFDFEFQuestions
Is Thai green curry paste vegan?
Not with shrimp paste. Leave it out and use 1 tablespoon of gluten free tamari or extra salt instead. Check that the other ingredients are vegan.
How hot is homemade green curry paste?
Hot. Green chillies and bird's eye chillies give it a sharp heat. Remove the seeds from some chillies, or use fewer, for a milder paste.
Is it gluten free?
Yes, as long as your shrimp paste is wheat free. Shop bought pastes may contain wheat or soy, so homemade is safer for coeliacs.
Why has my paste turned brown?
Overheating or overblending oxidises the green colour. Blend in short bursts, and fry it gently. The flavour is still good.
Can I freeze green curry paste?
Yes, for up to 3 months. Freeze in 80 g portions. It darkens slightly but tastes fine.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.