This authentic Thai green curry paste recipe shows you how to make homemade paste using a traditional mortar and pestle. I’ll walk you through the ingredients, share tips for getting the right texture, and show you how to make a vegan version if needed.

Thai green curry paste in wooden spoon over granite mortar.

What is Thai green curry paste?

Thai green curry paste is made by pounding a mix of fresh green chilies, aromatic herbs, spices, and seasonings ground into a thick paste.

It’s known in Thai as prik gaeng keow waan (พริกแกงเขียวหวาน), and is used as the flavor base for Thai green curry and other Thai dishes.

The key ingredients are fresh green chilies, lemongrass, galangal, garlic, shallots, coriander root, and makrut lime zest, along with spices such as cumin and coriander seeds. Shrimp paste is often added to give the paste a deeper, savory flavor.

Close-up of Thai green curry paste in a mortar.

Which is hotter, red or green Thai curry paste?

Green curry paste is usually spicier because it’s often made with small, fiery Thai green chilies. Red curry paste typically uses dried red chilies, which give it a deeper flavor. I’ve had red curries that were hotter than green ones, though. It really comes down to the type and amount of chilies used.

Do I always make my own curry paste?

No, not at all! I often buy freshly made curry paste at the local market here in Thailand. It’s convenient, tastes good, and saves you the work of pounding everything yourself.

Granite mortar and pestle with herbs and spices on a banana leaf.

So why make your own? You get to control the heat, choose your ingredients, and enjoy the smell of freshly pounded herbs and spices.

One thing to know: Green Thai paste isn’t just about throwing everything into a blender. Toasting spices such as coriander seeds and cumin brings out their aroma, while pounding the ingredients gradually helps break down the fibrous lemongrass and galangal. These little details make a difference to the finished paste.

And if you don’t have time to make it from scratch? A good store-bought paste works just fine. (Most people don’t notice the difference anyway!)

Which store-bought green curry paste do I recommend?

Mae Ploy and Maesri are two popular brands worth trying. Their flavors, heat levels, and ingredients differ, so check the label and choose one that suits your taste and dietary needs. If you’re cooking vegan, make sure the paste doesn’t contain shrimp paste or fish ingredients.

my COOKBOOK

My cookbook brings together authentic Thai recipes and Western favorites made with Thai flavors. It’s a lovely place to start if you want to cook more Thai food at home.

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My Thai Flavors cookbook by Hungry in Thailand

Ingredient notes & substitutes

Black peppercorns, coriander seeds, cumin, shrimp paste, salt, garlic, shallots, green chilies, kaffir lime zest, lemongrass, coriander root, turmeric and galangal on a banana leaf.

Fresh green chilies: I use spicy Thai Jinda chilies. If you prefer a milder paste, reduce the amount of hot chilies and replace some with larger, milder green chilies.
Lemongrass: Use fresh lemongrass, remove the tough outer layers, and use the tender lower part. Slice it very thinly before pounding.
Galangal: Slice it thinly so it breaks down more easily. Ginger isn’t an exact replacement.
Makrut lime zest: Use only the outer green zest, avoiding the white pith underneath, which can taste bitter.
Turmeric: Fresh turmeric adds earthy flavor and a yellow-orange note. Slice it thinly before pounding.
Coriander root: Clean it thoroughly to remove any soil. It adds an earthy, aromatic flavor that you won’t get quite the same way from coriander leaves.
Garlic and shallots: Peel before using.
Coriander seeds, cumin, and black peppercorns: Look for coriander bunches at an Asian market with the roots still attached. If your supermarket coriander has tiny or trimmed roots, use the available stems as a practical alternative, though the flavor won’t be exactly the same.
Salt: Salt seasons the paste and helps create friction when you’re pounding the ingredients.
Shrimp paste: This fermented ingredient adds salty, savory depth. For a vegan version, leave it out. The final flavor will be a little different.

You can find most of these ingredients at Thai markets and Asian grocery stores. The exact quantities are in the recipe card below.

How do you get a greener curry paste without making it too spicy

Small Thai green chilies are very spicy, so adding more isn’t always the best way to get a greener paste. Use larger, milder green chilies to more green color without making it as hot.

How to make green Thai curry paste

1: Prepare the ingredients. Thinly slice the lemongrass, galangal, and turmeric. Peel the garlic and shallots, clean the coriander root, and prepare the remaining ingredients.

Smaller pieces break down more easily, saving you time and helping you get a finer paste.

Sliced lemongrass, turmeric, shallots, kaffir lime zest, garlic, turmeric, and coriander root on a banana leaf.

2: Toast the spices. Put the coriander seeds, cumin, and black peppercorns in a dry pan over gentle heat. Move them around until they smell fragrant, then take them off the heat and let them cool.

Close-up of roasted coriander seeds, black peppercorns, and cumin in a wok.

3: Pound the firm ingredients first.

Add the salt, lemongrass, galangal, and toasted spices to your mortar. Pound until the mixture is finely crushed. Work in batches if your mortar is small. Use firm downward strokes and grinding movements, bringing the ingredients back toward the center as you go.

Don’t rush this stage. If the lemongrass and galangal are still in large pieces, they’ll be harder to break down once the wetter ingredients are added.

Close-up of pounded dry ingredients in a wooden spoon over a mortar.

4: Add the remaining ingredients. Add the green chilies, coriander root, turmeric, makrut lime zest, garlic, shallots, and shrimp paste. Keep pounding until everything is well combined into a thick paste.

Use a spoon to scrape the mixture from the sides of the mortar and bring it back to the center as you work. The paste is ready when the ingredients are finely broken down and evenly combined, without large, tough pieces of lemongrass or galangal.

A little texture is normal. You’re making curry paste, not a perfectly smooth purée.

Top-view of Thai green curry paste ready in a granite mortar with wooden spoon.

Can you use a blender or food processor?

A machine can save time, but the result depends on the appliance and the amount you’re making. A standard food processor may chop the ingredients without grinding them into the same fine paste you can achieve with a mortar and pestle. A blender can struggle too if the mixture is too thick for the blades to catch.

If you try a machine, cut the lemongrass and galangal into small pieces first. Process the ingredients and stop to scrape down the sides as needed. Don’t automatically add water to make the blades move, as this can leave you with a loose paste.

For the most traditional texture, I’d choose the mortar and pestle.

How to use this paste

Green curry paste is best known as the base for Thai green curry, but you can use it in other dishes too. Here are a few ways to use your homemade batch:

How much to use: The amount of green curry paste depends on how spicy you like your curry and how much you’re making. If you’re using a recipe, start with the amount listed and adjust to taste next time.

How to store

Homemade curry paste is easy to portion and store, so you can keep some ready for your next meal.

Refrigerate

Transfer the paste to a clean, airtight container and refrigerate. For the best quality, use it within a few days.

Freeze

Divide the paste into small, recipe-sized portions and freeze in a freezer-safe container or bag. Ice cube trays work well for smaller portions. Transfer the frozen cubes to a sealed freezer bag and use within 3 months for the best quality.

If you usually make green curry for two or four people, portion the paste according to the amount you typically use.

Use

Take out only what you need with a clean utensil. Thaw frozen portions in the refrigerator before using, and avoid refreezing portions that have already thawed.

If you’ve made a batch and don’t expect to use it within a few days, freeze the portions immediately rather than waiting until the end of the week.

More Thai curry paste recipes to try

Thai Yellow Curry Paste Recipe

Thai Panang Curry Paste Recipe

Massaman Curry Paste Recipe

Tried this green Thai curry paste recipe?

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