Traditional Thai Green Curry Paste

Name: Traditional Thai Green Curry Paste
Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Published February 03, 2026
Updated February 03, 2026
Author Bell V’Kit

A fresh Thai curry paste made primarily from green chilies, herbs, and aromatics and used as the base for green curry and related dishes. The paste delivers heat, aroma, and herbal brightness all at once, forming the backbone of the final dish.

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Total : 25 min

Spice Level : Medium

Skill Level : Easy

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What is Green Curry Paste?

Green curry paste or prik gaeng kiew wan (พริกแกงเขียวหวาน) is the aromatic heart of one of Thailand’s most iconic curries. Fresh, sharp, herbal, and fiery, it sets the tone for everything that follows in the pot.

Traditionally, green curry paste is made by pounding fresh ingredients by hand using a mortar and pestle. This technique bruises herbs and chilies rather than slicing them, releasing natural oils and creating a paste that is more fragrant and cohesive. Green chilies provide heat and color, while lemongrass, galangal, and kaffir lime peel contribute its signature citrusy, floral lift.

Green curry paste is deeply aromatic and highly versatile. Beyond curry, it’s commonly used in stir-fries, marinades for meats, or even fried rice. Because the paste is so concentrated, a small amount is enough to carry the characteristic flavor of green curry into many dishes.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
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Why You’ll Love Green Curry Paste

Fresher and more herbal: Made with fresh green chilies and aromatic herbs, homemade green curry paste has a bright, fragrant quality that store-bought versions rarely match.
Cleaner, more balanced flavor: Many store-bought pastes rely on salt for preservation, which can dull the natural aromatics. This fresh home-made paste delivers real heat, herbal depth, and aroma without overwhelming saltiness.

Ingredients & Equipment Checklist

Use this checklist to quickly gather your ingredients and equipment for smooth, stress-free cooking.

[{

Equipment

[] Large granite mortar & pestle
[] Dry frying pan for toasting coriander seeds & cumin
[] Chef’s knife
[] Cutting board

}]

Tips Before You Start Making Green Curry Paste (เครื่องแกงเขียวหวาน)

Turmeric is optional, but traditional: While some modern recipes omit it, many older Thai recipes use a small amount of turmeric. Used sparingly, it adds warmth and gentle earthiness without turning the curry yellow.
Use two types of green chilies for balance: Green spur chilies provide body, color, and rounded chili flavor, while bird’s eye chilies bring sharp heat. Together, they create depth rather than one-note spiciness.
Add salt to break down fibers: Adding salt midway through pounding draws out moisture and helps soften fibrous ingredients like lemongrass and galangal, making the paste smoother.
Pound in stages, from dry to wet: Start with lemongrass and galangal, then move to kaffir lime zest, coriander roots, and turmeric. Add chilies next, and finish with garlic and shallots to prevent splatter and keep the paste dense, rather than watery.
Toast spices gently: Lightly toast coriander and cumin until warm and fragrant. Avoid over-toasting, which can overpower the fresh green aromatics.
Add shrimp paste last: Mixing it in at the end preserves balance and prevents it from dominating the herbal notes. It also helps bind the paste into a cohesive, spoonable texture.
Texture matters as much as flavor: A good green curry paste should be smooth and dense. If it feels loose, continue pounding rather than adding liquid.

Traditional Thai Green Curry Paste

A fresh Thai curry paste made primarily from green chilies, herbs, and aromatics and used as the base for green curry and related dishes. The paste delivers heat, aroma, and herbal brightness all at once, forming the backbone of the final dish.

Servings : 2

Spice Level : Medium

Skill Level : Easy

Prep : 15 min

Cook : 10 min

Total : 25 min

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Ingredients

[{

Equipment

[] Large granite mortar & pestle
[] Dry frying pan for toasting coriander seeds & cumin
[] Chef’s knife
[] Cutting board

}]

Cooking Instructions

1. Wash, peel, and chop all ingredients

[] Lemongrass – Peel tough outer layers, trim root, then finely chop.
[] Galangal – Peel and finely chop.
[] Kaffir lime zest – Finely zest or chop 1 tbsp. Avoid the white pith.
[] Coriander roots – Scrub clean, trim, and finely chop 2 roots.
[] Turmeric – Peel and finely chop. Wear gloves to avoid staining.
[] Green spur chilies (prik chee faa kiew) – Finely chop.
[] Green bird’s eye chilies (prik kee noo kiew) – Rinse and keep whole or chop roughly.
[] Garlic – Peel 200g.
[] Shallots – Peel and chop 150g.

2. Toast and grind the spices

[] Toast coriander seeds and cumin in a dry pan over low heat for 1 minute until fragrant. Remove and let cool.
[] Pound the white peppercorns in a mortar until fine.
[] Add the toasted coriander and cumin; pound together until combined. Set aside.

3. Make the curry paste

[] Start with the toughest ingredients. Pound lemongrass until fine.
[] Add galangal and continue pounding.
[] Add kaffir lime zest, coriander roots, and turmeric; pound until smooth.
[] Add salt to help break down the ingredients and mix well.
[] Add green spur chilies (chopped) gradually. Pound until broken down.
[] Then add green bird’s eye chilies. Pound until smooth.
[] Add garlic and shallots last, as they have high moisture and tend to splatter. Pound until fully incorporated.
[] Add the ground spice mix and combine thoroughly.
[] Finally, mix in shrimp paste (kapi) and pound until everything is well blended. The shrimp paste adds umami and helps bind the mixture.

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FAQs for Thai Green Curry Paste

Is turmeric essential in green curry paste?

No. Turmeric is not mandatory, but it is traditional in many older Thai-style recipes. When used in small amounts, it adds warmth and earthy depth without overpowering the paste or turning the curry yellow.

Can I use only one type of green chili?

You can, but using two types gives better balance. Green spur chilies provide body and color, while bird’s eye chilies bring sharp heat. Together, they create a more layered and rounded spice profile.

Can I use a blender instead of a mortar and pestle?

Yes, but the flavor will be slightly different. A mortar bruises the ingredients and releases essential oils more gently. If using a blender, add a small amount of neutral oil to help it move, not water.

How spicy is this paste?

This paste is hot. It is more concentrated than store-bought versions, so you will need less. You can reduce heat by using fewer bird’s eye chilies, but the paste should still taste assertive.

How long can I store green curry paste?

Fresh paste keeps well for up to 5 days in the refrigerator. For longer storage, freeze it in small portions for up to 2 months without significant loss of flavor.

Do I need shrimp paste?

Shrimp paste is traditional and adds umami and depth, but it can be omitted for a vegetarian version. The paste will be cleaner but slightly less complex.