What is the difference between red and green curry paste?

Red curry paste uses dried red chilies, giving it a rich, smoky heat, while green curry paste is made with fresh green chilies, creating a bright, herbal flavor.

What are the best brands for green curry paste?

My preferred brands are Mae ploy, Aroy-D, and Maesri.

Best Thai Green Curry Paste Recipe

Name: Best Thai Green Curry Paste Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.20 ounces salt; 1.70 ounce lemongrass; 1 ounce galangal; 2 teaspoons coriander seeds; 0.07 ounces black peppercorns; 2 teaspoons cumin; 0.20 ounces kaffir lime zest; 0.20 ounces turmeric; 1 ounce chilies (see notes); 0.7 ounces shrimp paste; 0.35 ounces coriander root; 1.80 ounce garlic; 1.80 ounce shallots

Jump to Recipe Print Recipe

Make this Thai green curry paste recipe from scratch for authentic flavors! Adjust the spice level, use a mortar and pestle or food processor, and choose the vegan option if needed!

Thai green curry paste in wooden spoon over granite mortar.

Tip: Use green curry paste to make Thai green curry, fried rice, or stir-fry. Add a tablespoon to your soups, or toss it with noodles!

Prik gaeng keow waan

The Thai name for green curry paste is prik gaeng keow waan. In Thai, prik means chili, gaeng refers to curry, keow means green, and waan translates to sweet. Unlike red curry paste, which uses red chilies, green curry paste is made with fresh green chilies, giving it its distinctive green color and a fresh, spicy flavor.

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

Is making homemade curry paste worth it?

With so many store-bought curry pastes available, you’re probably wondering: why make your own?

Even in Thailand, many people opt for store-bought curry paste because it’s simply convenient and, of course, very quick. There are also many homemade options readily available at local street food markets.

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

While getting store-bought options are easy, I believe everyone should try making green curry paste from scratch at least once in their life! Why?

Homemade curry paste has a richer, more authentic flavor because you use fresh ingredients like lemongrass, galangal, and kaffir lime.

You can adjust the spiciness to your taste and preference by varying the amount of chili.

It’s a great way to explore authentic Thai cuisine, and working with a mortar and pestle is genuinely fun!

Plus, it’s completely free from additives or preservatives and healthy.

Ingredient notes

Pick up many ingredients at your local Asian market or Asian grocery store. Exact measurements are in the recipe card below!

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 used spicy Thai Jinda chilies, which you can find at most Asian supermarkets. For a milder paste, swap in green cayenne peppers, jalapeños, or other mild green chilies.
Lemongrass – Always go for fresh lemongrass—dried or powdered versions don’t compare. Peel off the tough outer layers to get to the tender stem and only use the bottom half.
Galangal – A root from the ginger family that adds a sharp, peppery flavor.
Kaffir lime zest – The skin of kaffir lime is packed with fresh citrus aroma, giving the paste a bright, zesty kick.
Turmeric – This spice adds a slight bitterness and its signature yellow color to the paste.
Shrimp paste – Fermented shrimp mixed with salt creates this essential ingredient in Thai food. It delivers a strong, umami flavor that deepens the paste. For a vegan option, you can simply omit this ingredient.
Cumin – Adds a warm, earthy undertone to the paste.
Coriander seeds – These seeds bring a subtle sweetness and a citrusy touch that’s key in many spice blends.
Coriander root – Used along with the seeds, coriander root adds its own depth and distinctive flavor.
Garlic, shallots, salt, black peppercorns – Essential aromatics that add flavors.

How to make green curry paste

Step 1: Thinly slice everything to make pounding easier and faster.

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

Step 2: Lightly roast the black peppercorns, coriander seeds, and cumin in a dry pan to release their aromas.

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

Step 3: Use a mortar and pestle to pound salt, lemongrass, galangal, and the toasted spices. Crush them until they form a fine mixture.

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

Step 4: Add the remaining ingredients and keep pounding until you achieve a smooth, cohesive paste.

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

Tips for pounding curry paste

Start with dry ingredients: Crush the dry ingredients first (if you’re using a mortar and pestle). They help draw out moisture from the wet ingredients later, making it easier to blend everything into a smooth paste.
Prep your ingredients: Slice herbs and spices thinly before pounding. This makes the process faster and easier.
Use the right tools: A large granite mortar and pestle is essential. Smaller or wooden ones just won’t get the job done.
Mix your motions: Alternate between vertical and circular movements.
Cover the top: Cover the top with your non-dominant hand to keep everything inside the mortar. This trick also works great for making papaya salad!

How to store it

Refrigerate: Transfer the curry paste to an airtight container or glass jar and store it in the fridge. Curry paste lasts about a week or two in the refrigerator if kept properly sealed.
Freeze: For longer storage, divide the paste into portions (ice cube trays work great) and freeze. Once frozen, transfer the cubes to a freezer-safe bag or container. It will keep for up to 6 months.

Frequently asked questions

What is the difference between red and green curry paste?

Red curry paste uses dried red chilies, giving it a rich, smoky heat, while green curry paste is made with fresh green chilies, creating a bright, herbal flavor.
What are the best brands for green curry paste?

My preferred brands are Mae ploy, Aroy-D, and Maesri.

More Thai curry paste recipes to try

Love this easy Thai green curry paste recipe? Make my day by leaving a star rating and sharing your thoughts in the comments below! Don’t forget to follow me on Facebook, Instagram, and Pinterest for more Thai recipes!