Friday, December 20, 2013

How to Make Thai Green Curry Paste? | Simple Thai Cooking

I am sure most of you foodies out there would have heard of Thai Green Curry and like me, love it ever since you have had it for the first time.

No? Well, for the benefit of those who are hearing this name for the very first time, let me explain what it is. Thai Green Curry is, as you have guessed a dish from Thailand. It is a lovely blend of flavoursome spices, mildly crunchy par-boiled vegetables in a coconut milk gravy. The colour of this dish is a beautiful light green and the taste... oh so divine! The basic flavouring of this dish comes from a Green Curry Paste. And it is spice mix in this curry paste that imparts the unique flavour to the Thai Green Curry.

This curry paste uses very simple ingredients from your pantry (except for maybe lemon grass) and can be made in advance and stored away in your freezer for later use. It stores well for upto 3 months if stored well in an air-tight container in your refrigerator's deep freezer compartment.

If you find it hard to get hold of Lemon Grass, no issues there. The Green Curry Paste turns out just fine even without it, if you are not too particular about loosing about 5% of the authentic Thai flavour. I have made it a couple of times without the lemon grass and I still love it. Make a batch of this paste and stack it away, you can make some really yum Thai dishes out of it like the Thai Green Curry and the Thai Green Fried Rice.

Makes: 1 bowl (10-12 tbsp)
Prep Time: 15 minutes
Cooking Time: 5 minutes

Green chillies - 10 chopped
Ginger - 1 inch piece
Garlic - 5 cloves
(Or you can use 2 tsp of Ginger-Garlic paste instead)
Onion - 1 chopped
Coriander Leaves - 1 cup chopped
Rind of lemon - 1, grated
Lemon juice - 1/2 tbsp
Coriander Powder - 1 tbsp
Cumin Powder - 2 tbsp
Lemongrass stalks - 2 (about 5 inches near the bottom, the rest can be used to flavour tea.)
Salt - 1 tsp
Pepper Powder - 1/2 tsp

  • Grind all the ingredients in a mixer using a little water to get a chutney consistency.
  • This curry paste can be stored in the refrigerator.

  • Make sure to store it in an airtight container in the deep-freezer compartment of your refrigerator. Stores well for up to 3 months. When you need it, take out the container and thaw the frozen curry paste and use it as needed.

Recipes using Thai Green Curry Paste:


  1. very very delicious and yummy Thai green paste!! lovely clicks !!

  2. Hello Nandita,
    This is something new for me. Its so exciting to learn new things from friends. You've got restaurant home with your "so professional" presentation. I read your Thai Curry as well and am really wanting to try it out myself.
    With such lovely posts, who needs to go out to eat????