Making Thai Green Curry Paste from Scratch
This is not a convenience store version. A proper green curry paste requires patience at the mortar to break down the fibrous stalks and rhizomes until they become a fragrant, cohesive mass.
Prioritize the mortar and pestle
The friction of the stone is essential to emulsify the ingredients. If you must use a blender, add the absolute minimum amount of liquid, but expect a thinner, less potent result.
- heavy granite mortar and pestle
- chef's knife
- cutting board
What goes in.
- 15fresh green Thai bird's eye chilies, thinly sliced
- 1 tbspsea salt
- 3 tbsplemongrass, bottom 3 inches only, minced
- 1 tbspgalangal, minced
- 1 tbspkaffir lime zest, finely grated
- 2 tbspshallot, minced
- 1 tbspgarlic, minced
- 1 tspcoriander seeds, toasted and ground
- 1 tspcumin seeds, toasted and ground
- 1 tspshrimp paste
Pound, don't chop
Use a heavy, rhythmic vertical pounding motion to crush the fibers rather than a circular grinding motion. Start with the toughest ingredients, like the lemongrass, and finish with the softer aromatics like shallots.
The method.
Crush the aromatics
Add the chilies and salt to the mortar first. Pound until they break down into a coarse, wet mash.
Incorporate the stalks
Add the lemongrass, galangal, and kaffir lime zest. Pound continuously until the mixture loses its chunky texture and begins to look like a thick, fibrous paste.
Add the remaining ingredients
Mix in the shallots, garlic, coriander, cumin, and shrimp paste. Continue pounding until the mixture is uniform and smooth with no visible large pieces of lemongrass.
Other turns to take.
Vegetarian
Omit the shrimp paste and add a half teaspoon of sea salt or a splash of light soy sauce to maintain the salinity.
When it doesn't go to plan.
Always toast your coriander and cumin seeds in a dry pan until fragrant before grinding them; this adds a deep, nutty base that balances the raw heat.
The paste is ready when you can smell the distinct, bright citrus notes of the lemongrass and lime zest rising from the mortar.
If the paste is too dry to move, add a teaspoon of neutral oil to help the mixture come together.
The ones that keep coming up.
Can I store this paste?
Yes. Keep it in an airtight glass jar in the refrigerator for up to one week, or freeze it in small portions for up to three months.
How do I know if my chilies are fresh?
They should be firm and vibrant green. If they are wrinkled or turning red, the flavor profile of your curry will shift from bright and grassy to dull.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe