Skip to main content
Epicurious

Thai Green Curry Paste

By Sopon Kosalanan

5.0

(1)

Photo of green curry paste in a bowl.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

Recipe information

  • Total Time

    20 minutes

  • Yield

    About 1 cup

Ingredients

12 small green Thai chiles, stems removed
2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced
2 shallots, coarsely chopped
8 small or 6 large garlic cloves
1 (4") piece galangal, peeled, thinly sliced
Zest of 1 makrut (Thai) lime (optional)
1 cup Thai basil leaves
1 Tbsp. chopped fingerroot (kra chai) in brine (optional)
2½ tsp. shrimp paste

Preparation

  1. Step 1

    Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.

    Step 2

    DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

TagsCurryThaiSoutheast AsianAsianThai ChileChileVegetableLemongrassHerbs & SpicesGarlicRoot VegetableShallotGalangalThai BasilBasilQuickEasyMake AheadBlenderEpicurious

See Related Recipes and Cooking Tips

Read More
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.