Thai Green Curry Paste
It’s quick, easy, and packed with bold, authentic flavours.
Made with a vibrant blend of fresh herbs, warming spices, and zesty citrus, it brings authentic Thai flavours to your kitchen—without any added salt or sugar.
This is my homemade vegan version of traditional Thai green curry paste, and once you try it, you’ll never go back to store-bought again!
Prep
25 mins
Blend
2-5 mins
Total
27-30 mins
Serves
6 portions
Ingredients:
1 tsp of Cumin seeds, dry roasted
1 tsp of Coriander seeds, dry roasted
1/2 tsp of white Peppercorns, dry roasted
5-10 Thai green Chillies aka bird’s eye chillies (see notes)
8 cloves of Garlic
3 small Shallots
4-5 cm piece of Galangal (see notes)
1 cm piece of fresh Turmeric (optional)
6 Coriander roots or a handful of Coriander stalks
1/2 Kaffir Lime zest or the zest of 1 Lime
15 Thai Basil leaves
4 stalks of Lemongrass
1 Tbsp of Miso paste
1 dried Shiitake Mushroom, grated
Instructions step by step:
Step 1 – Start by roasting the seeds. Heat a frying pan over medium heat. Once warm, add the Coriander seeds, Cumin seeds, and white Peppercorns Toast for a few minutes or until fragrant. Transfer to a bowl to stop cooking and cool down.
Step 2 – While the spices are cooling, start prepping the Lemongrass by peeling away several layers of the papery outside until you reach the tender inner white core then slice off the top green stalks and tough bottom nubs. Chop the Lemongrass into small bits. You can use the discarded parts to make a Lemongrass tea that is fragrant and delicious.
Step 3 – Peel the Shallots and Garlic cloves. Prepare the green Chillies by removing the tops then cut them in half lengthwise and remove the seeds and membranes if you want a milder heat. I love spicy food but some chillies don’t agree with my skin so I’m using gloves.
Step 4 – Cut the Galangal and Turmeric. Wash and prepare the Thai Basil leaves and Coriander roots. Grind the roasted seeds first before starting to add your aromatics and herbs to a blender.
Step 5 – Add the Shallots, Chillies, Galangal, Turmeric, Garlic, Lemongrass, Coriander roots, Thai basil and Miso paste to a blender with the ground seeds.
Step 6 – Grate the dried shiitake mushroom and zest the lime. Add the juice of half a lime and blend everything to a smooth paste.
Step 7 – I’m using a high speed blender because it gives the paste a smooth texture in a few seconds. You may need to add a splash of water to help the blades. If using a food processor it will take several rounds blending. Use a spatula to scrape everything down a few times. Repeat until smooth.
Step 8 – Instead of a blender you can get an even better result with a pestle and mortar, though you will need to slice the Galangal and Lemongrass very thinly and pound for at least 30 mins. I don’t know why but it tastes better. I still do it on special occasions but most of the time I use a blender.
Step 9 – Transfer to a jar and keep in the fridge for up to 1 week or use a silicone ice cube tray to freeze. You can add as much or as little curry paste to each slot as you like, I add enough to make green curry for 2. This paste recipe will do for 6-8 people or 3 meals for 2.
About this recipe:
I’ve always loved Asian food, but Thai cuisine is hands down my favourite. After years of making my own curry pastes and trying countless variations, a recent trip to Thailand truly deepened my appreciation.
We spent three amazing weeks exploring Thai culture, nature, temples—and, of course, food. A highlight was a cooking class at Asia Scenic in Chiang Mai. I’m so grateful to Moon, our lovely teacher, for sharing her passion and knowledge of Thai home cooking. Tasting the ingredients individually before cooking was a game-changer—it helped me understand their unique roles and completely transformed how I cook Thai food.
One thing I learned? Thai green curry is never the same twice. Every region, every family has its own twist.
This recipe is my vegan take on traditional Thai green curry paste, and I’ve never been more excited to share something with you.
It may have a long ingredient list, but it’s quick and easy to make.
Some ingredients are best found at Thai supermarkets, so plan ahead.
It’s 100% worth the effort—you won’t want store-bought again.
Make a batch, freeze it, and enjoy quick, flavourful meals any night of the week.
About these Ingredients:
Cumin, Coriander & White Peppercorns: Whole seeds give more flavour than pre-ground spices. Simply dry roast until fragrant, let cool, then grind in a spice or coffee grinder.
Thai Green Chillies: These vibrant chillies add colour and a fiery kick to the paste. I usually use 6–7, deseeding most for a milder heat and leaving a couple whole. Adjust to your spice preference!
Galangal: Often swapped for ginger, but the flavour is quite different. Ginger is warm and zesty, while galangal is more earthy, citrusy, and peppery with floral notes. It’s stronger and adds authenticity—so if you can find it, use it! Ginger works too, but the taste will be less traditional.
Turmeric: I’m using fresh turmeric here, as I learned in Thailand. While not always used in traditional green curry paste, it adds colour, depth, and a boost of anti-inflammatory, immune-supporting goodness. If you don’t have it, you can simply leave it out.
Coriander Roots or Stalks: Roots have a deeper, more intense flavour—earthy, citrusy, and slightly sweet—but can be hard to find in the UK. Stalks are milder and more herbaceous. If using stalks, double the amount to get a similar depth of flavour.
Kaffir Lime: Hard to find outside Thai supermarkets, but worth it for its bold, aromatic zing. Regular limes can be used instead, but the flavour will be milder and less distinctive.
Thai Basil: A staple in Thai cooking, with a bold aroma blending sweet basil, mint, and a hint of liquorice. If unavailable, substitute with sweet basil—just use half the amount for a similar balance.
Lemongrass: The star of Thai green curry—don’t skip it, and don’t skimp! I use 4 stalks for full citrusy, herbal flavour. It’s zesty like lemon but more complex, and also known for its antioxidant and anti-inflammatory benefits.
Miso Paste & Dried Shiitake: In place of shrimp, this vegan version uses miso and dried shiitake for rich umami, subtle sweetness, and deep savoury flavour. Trust me—you won’t miss the shrimp!
Thai Green Curry Paste
Equipment
- Pestle and mortar or a Blender
Ingredients
- 1 tsp Cumin seeds, dry roasted
- 1 tsp Coriander seeds, dry roasted
- 1/2 tsp white Peppercorns, dry roasted
- 5-10 Thai green Chillies aka bird’s eye chillies (see notes)
- 8 cloves of Garlic
- 3 small Shallots
- 4-5 cm piece of Galangal (see notes)
- 1 cm piece of fresh Turmeric (optional)
- 6 Coriander roots or a hand full of Coriander stalks
- 1/2 Kaffir Lime zest or the zest of 1 Lime
- 15 Thai Basil leaves
- 4 stalks Lemongrass
- 1 Tbsp Miso paste
- 1 dried Shiitake Mushroom, grated
Instructions
- Start by roasting the seeds. Heat a frying pan over medium heat. Once warm, add the Coriander seeds, Cumin seeds, and white Peppercorns Toast for a few minutes or until fragrant. Transfer to a bowl to stop cooking and cool down.
- While the spices are cooling, start prepping the Lemongrass by peeling away several layers of the papery outside until you reach the tender inner white core then slice off the top green stalks and tough bottom nubs. Chop the Lemongrass into small bits. You can use the discarded parts to make a Lemongrass tea that is fragrant and delicious.
- Peel the Shallots and Garlic cloves. Prepare the green Chillies by removing the tops then cut them in half lengthwise and remove the seeds and membranes if you want a milder heat. I love spicy food but some chillies don’t agree with my skin so I’m using gloves.
- Cut the Galangal and Turmeric. Wash and prepare the Thai Basil leaves and Coriander roots. Grind the roasted seeds first before starting to add your aromatics and herbs to a blender.
- Add the Shallots, Chillies, Galangal, Turmeric, Garlic, Lemongrass, Coriander roots, Thai basil and Miso paste to a blender with the ground seeds.
- Grate the dried shiitake mushroom and zest the lime. Add the juice of half a lime and blend everything to a smooth paste.
- I’m using a high speed blender because it gives the paste a smooth texture in a few seconds. You may need to add a splash of water to help the blades. If using a food processor it will take several rounds blending. Use a spatula to scrape everything down a few times. Repeat until smooth.
- Instead of a blender you can get an even better result with a pestle and mortar, though you will need to slice the Galangal and Lemongrass very thinly and pound for at least 30 mins. I don’t know why but it tastes better. I still do it on special occasions but most of the time I use a blender.
- Transfer to a jar and keep in the fridge for up to 1 week or use a silicone ice cube tray to freeze. You can add as much or as little curry paste to each slot as you like, I add enough to make green curry for 2. This paste recipe will do for 6-8 people or 3 meals for 2.
Notes
- curry paste |
- green paste |
- aromatic food |
- vegan |
- thai healthy
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