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Vegan Thai Green Curry Paste

25 min

Homemade staple
When making this Thai-inspired green curry paste, your whole kitchen will be filled with a lovely, aromatic scent. It's worth making this curry paste just for that reason, but even better than the aroma is the taste of the paste when actually enjoyed as a base for curries, soups, sauces, and so much more. It's spicy, and oh-so delicious!

Servings

(2 Tbsp per serving)

Total

25 min

Prep

15 min

Cook

10 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 1 Tbsp (5 g)
    whole coriander seeds
  • 1 tsp (2 g)
    whole cumin seeds
  • 1 tsp (3 g)
    whole white peppercorns
  • ¼ cup (4 g)
    fresh cilantro
  • 4
    green chili peppers, seeds removed
  • 5
    garlic cloves
  • 3
    stalks of lemongrass
  • 2
    medium shallots, roughly chopped
  • 1
    lime, zested, juiced†
  • 2 Tbsp (18 g)
    fresh galangal, grated (also known as Thai ginger)
  • 2 Tbsp (30 mL)
    sodium-reduced soy sauce
  • 2 tsp (6 g)
    ground turmeric
  • ½ tsp
    salt

Try this in

Directions

  1. In a small pan over medium-high, toast the coriander seeds, cumin seeds, and white peppercorn for 4 - 5 minutes, stirring continuously. Toast until darkened and fragrant. Add to a grinder, or mortar and pestle, and crush the spices into a powder.
  2. To a food processor, add all the ingredients and blend into a smooth paste. Enjoy in your favourite curry, or try it in our Coconut Thai Green Curry Noodle Soup recipe, for example!

Notes

  • †Traditionally in Thai cuisine, kaffir lime is used. If you do use kaffir limes, use one extra if desired for a more intense flavour.

Storage

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Let us know what you think

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Rate this post

anne-marie - July 14, 2024, 1:31 p.m.

This is incredible. I’ve been looking for a Thai curry paste recipe where I could omit all the chilli and peppercorns so I can make Thai curry for my toddler son. This recipe is perfect for that - I just omitted the Chili and peppercorns and it’s a really milk and fragrant curry paste.

PUL small logo PUL Team - July 14, 2024, 7:31 p.m.

Aw so glad to hear you're enjoying the twist on homemade Thai green curry paste, Anne-marie!

Reply
Lana - Jan. 26, 2024, 8:13 a.m.

Good day. How long is the storage for the Vegan Thai Green Curry Paste?

Reply
inga - Sept. 11, 2023, 10:47 a.m.

Already making it for friends and family

Reply
Rachelle - Dec. 17, 2022, 2:15 a.m.

My husband is allergic to chili's would it be ok to substitute with jalapeno instead? I haven't tried making my own, but I was curious on your thoughts of this.

PUL small logo PUL Team - Dec. 18, 2022, 12:52 a.m.

Hey Rachelle! You can use Jalapeño peppers instead, the curry paste will just be less spicy 😊

Reply
Roger Payne - July 12, 2022, 2:55 a.m.

Why is it in the west we use a food processor for everything? No self-respecting Thai cook would use one. Certainly not for a paste. Using a Pestle & Mortar is much better, smoother, and has better flavour integration. Recommend to your readers how to do things correctly this is after all supposed to be a Thai green curry paste. Yes if you don't own a mortar & Pestle then use your processor. But the last choice not the first!

PUL small logo PUL Team - July 13, 2022, 5:48 a.m.

Hey Roger, thank you for sharing the insight and information with us, it's so appreciated to help us improve. We've found that using a mortar and pestle may not be as accessible for our audience but we'll certainly note this down as something to look into more to help us grow moving forward. We hope you enjoy the recipe if you give it a try 😊

Reply
Angela Brower - June 21, 2022, 3:51 p.m.

Can you freeze this paste to use after 1 week?

PUL small logo PUL Team - June 22, 2022, 4:15 p.m.

Hey Angela, we haven't tested it out so we can't say with absolute certainty, but curry pastes tend to freeze well for around 2-3 months. Some people enjoy freezing smaller portions of pastes like this one in an ice cube tray initially and once the cubes are solid placing them in an air-tight container. Do let us know if you give it a try 🙂

Reply
Michaela - April 24, 2022, 10:04 p.m.

Hello PUL-team, kaffir lime means the leafs?
Or the fruit?
Greetings Michaela

PUL small logo PUL Team - April 25, 2022, 4:59 a.m.

Hey Michaela, we meant the citrus fruit 🙂

Reply
Yaani - June 9, 2021, 7:13 a.m.

This is one of my favorite recipes I’ve ever tried. It turned out so well and it is truly a staple in our house. I always thought I’d have to buy curry paste at the store, but this makes it so easy and much much better! Thank you for sharing this.

PUL small logo PUL Team - June 10, 2021, 3:25 p.m.

This is so incredible to hear, Yaani! So glad you're enjoying the curry paste ✨

Reply