Thai Green Curry Paste

This homemade paste is so easy to make and will be the best Thai curry sauce you will ever have. Perfect for chicken, shrimp, pork and more!

A small bowl of curry paste.

I love Thai food and green curry is my absolute favourite dish from this International cuisine. The basis of green curry is a paste that is usually added to coconut milk, broth or even just rubbed on the meat.

A bowl of curry paste in front of a lime and chili peppers.

Ingredient Notes

This curry paste is complex and has many different ingredients including, ginger, lemongrass, garlic, cilantro, kaffir limes leave, fish sauce, shallots, Thai chilies and more. The balance of flavours in green curry paste is incredible and mixed with coconut milk, it goes great with chicken, shrimp or just vegetables.

  • Garlic cloves
  • Lemongrass stalk
  • Kaffir lime leaves
  • Ginger
  • Cilantro stems
  • Thai green chilies
  • Shallots
  • Salt
  • Lime juice
  • Fish sauce
  • Cumin
  • Coriander
  • Shrimp paste

How Top Make Curry Paste

Making this curry paste is super easy! Add everything to a food processor and pulse until smooth. That is essentially all you need to do! Be prepared though that you will need to run the food processor for a few minutes. The lemongrass is on the harder side, and will need a bit of time to break down into the paste. If needed, add a little water while blending to allow everything to pulse together.

How To Store Homemade Curry Paste

The paste turned out amazing and it was the best green curry I have ever had. While the paste is great right away after you blend it, you could also store it in a container in the fridge or freezer.

The easiest way to store this paste is to spoon them into an ice cube tray and place in the freezer. Once frozen, you can pop them out of the tray and toss them into a freezer ziplock bag or other container. In the freezer, they will stay good for a long time and you can take out how ever many cubes you need at a time. If you seal them in freezer bags, they will be fresh for months!

Frozen cubed of paste.

Recipes To Use Curry Paste

This was my first attempt at making green curry paste from scratch. Usually I just buy it, but my family finds the storebought paste too spicy. Making it myself, I was able to control the amount of chilies I added to keep the heat at a minimum.

Green Curry Paste Recipe

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Homemade green curry paste recipe with lemongrass, cilantro, coriander, ginger, garlic, kaffir lime leaves, thai chilies, fish sauce and shallots. Freeze in Ice cube trays.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8


  • 5 cloves garlic
  • 2 lemongrass stalks
  • 4 kaffir lime leaves
  • 1/3 cup cilantro stems
  • 1 inch ginger
  • 1-3 thai chilies
  • 1/2 tsp salt
  • 2 shallots
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tbsp dried shrimp


  • Pulse everything in a food processor until a smooth paste is formed. It can take a while to break down the lemongrass sticks. If the lemon grass is dry, it may be necessary to add a little water to the paste to help the food processor get the lemongrass fine enough for the paste.


Per serving:

Calories: 21kcalCarbohydrates: 3gProtein: 2gFat: 0.2gSaturated Fat: 0.01gCholesterol: 21mgSodium: 390mgFiber: 0.4gSugar: 1g

Nutrition Disclaimer


A small bowl of curry paste.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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Recipe Rating


  • My curry paste didnt freeze. It was still soft after days. Shoukd I mix with water or coconut milk to get it to freeze into cubes?

    • Reply
    • Sorry to hear that, but yes, adding a little bit of water should help it freeze.

      • Reply
  • Is it suposed to freeze hard as mine has’nt ?

    • Reply
    • mine freezes pretty hard and pops out of the ice cube trays and I throw them in a ziploc bag in the freezer. Not sure what the source of the problem is that you might be having.

      • Reply
  • I think that frozen green curry paste is good but I wonder how does it taste!

    • Reply
    • I wondered that as well, but since making some coconut green curry shrimp, I find that I cannot even tell any difference in flavour after the paste was frozen

      • Reply
  • What a brilliant idea. I can think of several curry dishes I would love to make with this, Steve!

    • Reply

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