Easy Green Curry Paste (10 minutes!)

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Wood board with a bowl of homemade Green Curry Paste and ingredients used to make it

I have a thing for curry (exhibits A, B, C, D, and E). That is the understatement of the year.

I am totally obsessed with curry! The flavor, the aroma, the versatility – I’m hooked.

Since I figured out a DIY curry powder, I figured it was due time I made my own curry paste. Yes, a real jedi-level move. Be impressed.

Friends, I have to say I don’t know what took me so long to try this recipe, because homemade is sooooo much better than store-bought. And it’s easy. Let’s do this!

Wood cutting board with lemongrass, green bell pepper, lime, turmeric, galangal, ginger, lemon, serranos, garlic, green onion, salt, and spices for homemade easy green curry paste

Origins of Green Curry Paste

Green curry is a popular Thai dish believed to have originated in the early 20th century (source). The flavor base is green curry paste, which is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (source).

The following recipe is our inspired (not traditional) plant-based version, using ingredients that are easier to find in the US. Ours is also less potent because we add in a green bell pepper, which makes it more mild. But for a more pungent, spicy paste, double up on green chilies and skip the bell pepper.

For a more authentic version of green curry paste, check out this recipe from Hot Thai Kitchen.

How to Make Green Curry Paste

Our inspired take requires just 10 minutes and 1 food processor or blender to make.

Just throw all the ingredients in and blend – that’s it! And it makes the most gorgeous green curry paste that tastes incredible.

The base of the paste is green chilies, ginger (or galangal), onion, garlic, and green bell pepper. Flavor comes from a mixture of spices you likely have on hand, lemon juice, and lime zest. If you’re missing a spice or two, don’t be discouraged! As long as you have most of the ingredients, it should turn out well for you.

The other benefit of making your own is you can leave things out if they don’t appeal to you, such as less chilies for a milder curry or more ginger for extra gingery curries!

Food processor with ingredients for making homemade gluten-free Green Curry Paste

I hope you all LOVE this recipe! It’s:

Super flavorful
Easy to make
& SO delicious

This is the perfect sauce for adding to curries, sauces, scrambles, salad dressings, and more. It’s also delicious when added to vegetables before roasting or thrown into soups and stews for deeper flavor.

How to Use It

Try adding this curry paste to dishes like our Kale and Sweet Potato Curry, 1-Pot Vegetable Green CurryThai Yellow Coconut Curry with Mango, Vibrant Collard Wraps with Green Curry Tahini Sauce, Curried Cauliflower Lentil Salad. And be on the lookout for more recipes to come!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Food processor containing freshly blended ingredients for healthy homemade Green Curry Paste

Easy Green Curry Paste

Easy 10-minute green curry paste made in a food processor or blender! Big flavor and perfect for adding to sauces, curries, salad dressings, and more!
Author Minimalist Baker
Bowl of our vibrant green homemade curry paste
4.81 from 41 votes
Prep Time 6 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings 24 (1-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 10 Days


  • 1/2 tsp whole coriander seed (or powder)
  • 1 tsp whole cumin seed (or powder)
  • 1/2 tsp whole black peppercorns (or ground pepper)
  • 3 small green chilies (I used serrano // stems + most seeds removed)
  • 1 medium green bell pepper* (stems and seeds removed // chopped)
  • 5 cloves garlic, peeled
  • 2 stalks lemongrass (tips trimmed, halved, + chopped)
  • 1 heaping Tbsp fresh sliced ginger or galangal (or 1 tsp ground ginger)
  • 6 stalks green onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion)
  • 1 Tbsp fresh turmeric (or sub 1 tsp ground turmeric per 1 Tbsp fresh)
  • 1/2 tsp sea salt (plus more to taste)
  • 3 Tbsp lemon juice
  • 1 medium lime, zested and juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
  • 2-3 Tbsp avocado or grape seed oil (or sub water if oil-free)
  • 1 Tbsp maple syrup or coconut sugar (to balance heat)


  • If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.
  • Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don’t have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
  • To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, green onions (or shallot), coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest + juice, oil / water, and maple syrup (or other sweetener). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It's fine.
  • Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
  • Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
  • This curry paste is ideal for soups, sauces, curries, ramen, salad dressings, and more!



*Recipe loosely adapted from Thai Table.
*Our paste is also less potent than most because we add in a green bell pepper, which makes it more mild. But for a more pungent, spicy paste, double up on green chilies and skip the bell pepper.
*Recipe as originally written yields ~1 1/2 cups curry paste.

Nutrition (1 of 24 servings)

Serving: 1 one-Tbsp servings Calories: 42 Carbohydrates: 8.6 g Protein: 1 g Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 120 mg Fiber: 0 g Sugar: 2 g

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My Rating:

  1. Cindy Winter says

    As it’s February I only had canned chiles and that’s what I used with everything else. It’s so tasty and so easy, thank you for this curry paste! I am so happy!

  2. KT says

    Since I first made this 4 years ago it has become a favorite in our house and everyone I make it for says OH MY GOD! this is so good. I agree.
    I generally make it a little less spicy, only use one jalapeño but today I used 2 serranos. Other times I have resorted to a half teaspoon of cayenne pepper. Also sometimes I do a mixture of green onions and shallots and always extra garlic. WE love our garlic around here. I have a not very powerful food processor which leaves it fibrous, but, I have found that to be enjoyable and useful. Normally I make the green curry with the paste but last time we took the fibrous paste and made NACHOS! Just tortilla chips, green curry paste and cheddar cheese (LOL) and it was damn good! It can also be used like a salsa. Lastly I used it as a base for a vegan type Mofongo. Fried up some plantains and added the paste and that was also Quite delightful. Was thinking about trying it in an acorn squash somehow. We’ll see.
    Being vegetarian we add chick peas as the protein and for the curry we have added sliced purple cabbage and/or broccoli in addition to the carrots and asparagus. I find it very fragrant, fresh and vibrant, especially I like to add a tiny bit more citrus, fresh ginger and turmeric. Indeed it has taken me a few times to figure out how to layer the ingredients in the food processor so the lemongrass gets chopped but a little more slicing up front seems to help with that. And it never takes me 10 minutes to make. Usually like a half an hour lol but I’m not very fast at zesting limes :) Also today I used the vitamix and it of course blended up well but I kind of miss the fibrousness so I may go back to my cheap food processor next time.
    In brief, thank you so much for this recipe! It has been bringing joy to me and my boyfriend and anyone who tries it with us. We get really excited about it: the aroma that wafts through the house, the colors, the flavors; each bite is a celebration! :)

  3. Robin Alexander says

    Mine turned to be full of fiber even after using my Cuisinart on high for 20 minutes. I used lemongrass and ginger. How did this happen and what can I do to salvage it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Robin, it’s normal for it to be bit fibrous, but it shouldn’t be unpleasant! Is it possible you used the top part of a lemongrass stalk that’s really tough? You could add the curry paste to a tea ball or looseleaf tea bag to infuse some of its flavor into the curry, then remove before serving. Hope that helps!

  4. Becky says

    I just made this and it is soooo flavorful. I strained it to make it more paste-y, and I can’t wait to make something with it later this week.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Becky. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  5. MomJo says

    I’m wondering what to use in place of the lemon grass, that’s not something I can get easily in my area. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’d say it’s pretty key for flavor! But maybe more lemon/lime zest, or just leave it out.

  6. Asandiegoluvs2cook says

    Respectfully, this tasted like a Mexican salsa. I love your recipes but this didn’t taste like Thai to me. However it’s inspiring! Thank you for the inspiration. I am going to dig up my the cookbooks I got in a cooking class in Thailand since I can’t find a green curry paste I love.

  7. Michelle says

    I made this without the oil because I wanted to do it low-fat and it never really turned into a paste. It was quite liquid. Is that normal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle! If you substituted water for the oil, it will make the mixture more liquidy, but it should still taste good and will still work well in recipes! Hope this helps!

  8. Dana Chalamet says

    Wanting to make your Vibrant Collard Green Wraps but not quite sure we will enjoy the green curry paste (I know, I know). Going to try it, as it does sound interesting (just don’t care for green pepper, that’s what’s throwing it off for us) but who knows … but IF we actually don’t care for it, could you recommend another sauce/dip that would go well with the Vibrant Collard Green Wraps? Many thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana, we’d say you really can’t taste the green pepper in this one – it just adds moisture/substance. We’d definitely recommend giving it a try! Otherwise, perhaps our Magic Green Sauce?

      • Dana Chalamet says

        Perfect. Thanks so much. Will give it a try. And thanks for the other recommendation in case it doesn’t work out for us. ;)

  9. eva says

    Just made this today. It is amazing. This sauce captures that elusive Thai flavour. I used fresh galangal root and lemon grass out of a tube. I used shallots instead of the green onions, as I was out, 3 jalapeños, and a yellow pepper, as I find the green ones hard to digest. So, it was a yellow green curry!

    Tonight, we will eat this with your Collard Green wraps. Can’t wait.

  10. Kinjal Shah says

    Hi Dana,

    whenever I blend Lemongrass, I ended up having a mixture with so much of fiber. My curry turns out tasty but with a lot of fiber.
    How do I make it less fiber?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kinjal, we’d suggest removing the outer few layers and ends of the lemongrass and using a high-powered food processor. Hope that helps!

      • Zoe Burger says

        You could omit the lemongrass from the curry paste and just add some (smashed) to your dish and let it simmer. Then remove it.

  11. CarolB says

    Fragrant, spicy and delicious & comes together so easily! Used Thai green chilis and due to supplies on hand omitted lemon grass. However, the paste was a delight! So excited about how this came out, I’m on to making your spicy red curry paste with the lemon grass!

  12. Alexandra Newman says

    5 stars! This was my first time making my own curry and while I don’t have al the right ingredients it came out fabulous. I took your advice as used what I had . No chilies so I used – 1 poblano pepper and 2 jalapeños. Omitted the lemongrass as I didn’t have it. Even with the changes I made the curry was delicious! It added great flavor the cauliflower green curry soup recipe! I have been using your recipes since October and haven’t made a single bad meal. So thankful!

  13. Ivana says

    Love all the recipes on your site. I have been wanting to try green curry paste in forever and finally did following this recipe. It was awesome! Nothing beats fresh flavours. I added a bit of miso paste and some Thai basil leaves as per Hot Thai Kitchen’s recipe, but otherwise followed exactly and used an immersion blender. I will definitely be making this again and can’t wait to use it with your one pot chickpea kale curry. Thank you!

  14. Bethany says

    This made the best green curry! So fresh tasting! I added extra lemongrass because I have a bunch that I was trying to use up and it still tasted great!
    Do you think this recipe would still be tasty if I canned it (heated it up and then stored it)? I would like to make a bunch to enjoy later while I have fresh ingredients and I would like to avoid using up freezer space.

  15. Julie says

    I made this and the lemongrass didn’t grind well–it was stringy. Was this because I used my blender rather than my food processor–or did I do something wrong with my lemongrass?

    Other than this, I loved the flavor and have some frozen to use later.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Next time if you have a blender that will work even better! And you can chop it more finely before adding as well.

  16. Adriana says

    I appreciate the fact that you didn’t title this “Thai Green Curry” & that you acknowledged this was inspired by Thai green curry. You even posted a link to an authentic recipe which is awesome. This is a good start, even if imperfect.

  17. Bayla Haskel says

    Do you think I have to use lemon grass? It’s hard to find by me. Should I use lemon rind instead or more lemon juice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bayla, it looks like a couple other readers have omitted the lemongrass and still enjoyed it. Let us know if you try it!

    • HT says

      You can buy lemongrass paste in most supermarkets now, same place you would find ginger or garlic paste. I use that for recipes, it’s great.

  18. Abby says

    Delicious and so good if you’re trying to eat clean and avoid added refined sugars! I left all the chili seeds in and it was the perfect level of spice.

  19. Seetha says

    This was so good and delicious! I just reduced the no of chilies and lime juice. Thanks so much for such a easy recipe!

  20. Rebecca says

    I found the recipe very easy to follow, however, the lemongrass is too overpowering for the curry. If you are averse to lemon, I would cut the lemon balm in half or just use a little extra lemon juice. I also think the green pepper gives it a off putting flavor, and would also leave it out or cut it in half.

  21. Shiloh says

    This is a criticism, meant to be constructive; I fell guilty and reticent to say, but on the other hand my opinion is valid as anybody’s. To me green curry paste is a thing. It has a classic and characteristic flavor and aroma profile, without which it is not quite green curry any more. The unique flavors that characterize green curry are galangal and kaffir lime (makrut), any permutation of the leaves, juice or zest. This recipe treats ginger and galangal as if they were similar flavors. They are from the same general botanical family and even look related, but taste nothing alike. Galangal has a decided terpene flavor and aroma not found in any curry but green. Great green curry paste ought to have both flavors of ginger and galangal. In the same vein of thought, the flavor and aroma of of kaffir lime is a keynote essential to what makes green curry unique unto itself. It has nothing to do with the sourness, tartness or citrus of the kaffir lime, but rather a quality attribute that makes it like nothing else in all the world, so other kinds of lime, lemon, vinegar, tamarind or other sours are not viable replacements. You can substitute any variety of of green chilies and still have authentic tasting green curry; you can mix and match any onion, shallot or garlic and still have authentic green curry, but omitting galangal or kaffir leaves you with something else altogether. Turmeric is yet another root spice from the same general botanical family as the ginger/galangal botanical family. It lends a very distinct and characteristic earthy flavor, and aroma profile and bright yellow color of curcumin to the yellow and red curry dishes. If you add the distinctive flavor of yellow and red curries to green curries you end up with rainbow curry; they all then taste very similar with no unique or distinctive attribute, just sameness.

    • Adriana says

      Thank you for sharing that! When people of different cultures try to make their own interpretations of a foreign food so much gets lost in translation.

    • Shayna says

      In the text before the recipe it talks about authentic green curry, nodding to this quick and dirty version. I have yet to see galangal and kaffir line leaves at mainstream grocers. Even most Asian markets don’t carry them with regularity. And don’t get me started on the quality of lemongrass at Whole Foods, yuck!
      Your first instinct was the correct one. No need to comment.

  22. Zoe says

    I have made this a few times now and we love it! We aren’t big garlic people so making your own curry paste allows you to do it without. I usually add more ginger and a shallot. The best part is it is easy and makes a good batch so you have in store. Go for it, you won’t be disappointed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Yamini. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. LunchBox says

    I made this tonight. I had everything, including (frozen) lemongrass that I harvested last year; I also added fresh Thai basil from my garden. I had the coriander and cumin seeds, and peppercorns, but was getting hangry, so used powder instead. I can’t do anything coconut, so I added home made stock to thin it then reduce. It turned out fabulous. Now…I didn’t measure anything…I just started dumping the suggested ingredients into the ninja and hit SEND. I used home grown red jalapenos, because my compost decided to gift me with jalapenos this year, and I have obscene amounts of fresh chiles…so my stash of dehydrated Thai chiles was safe this evening. Overall it was a win. Deep flavor, heat, and quite savory. I used regular sugar, and afterwards I understand why recipes call for maple syrup or brown sugar. Now…I ended up having to send mine through a colander, because the lemongrass I saved refused to pulverize. I rate this recipe a full 5/5.

  24. Cheryl Citron says

    This is a question. I cannot eat garlic, which is sad as I love it. Are there any substitutions? I can use garlic olive oil however, I could try it with some of that in there. Any suggestion?

      • LunchBox says

        If you can take green onions (scallions), and shallots…they are kind of “in the family” and can sub in for the actual flavor or garlic and remain reasonably true to the flavor. Also…onion, white cooking wine, and red wine vinegar can be combined to kinda mimic the flavor of garlic.

    • Kris says

      I’d make your own garlic flavored oil with a more neutral oil – olive oil will add a not-right flavor from the olive taste. Alternatively if you can find them garlic chives would probably work, if you can have those. They tend to be fairly mild relative to real garlic so you may need to be quite generous – I’d probably just add until it tastes/smells right. Bonus they’ll help it be green.

  25. Milena Smith says

    I love all other recipes I tried from this website, but this is one of the most horrible things I have made or tried!
    Please double-check the lemon grass quantity – 2 stalks is extremely a lot and damaged the whole taste of my otherwise awesome coconut wraps. Would like too see how others made it and adjusted the proportions

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! I’ve made this many times and enjoy the flavor! And so do others. I’m wondering if your stalks were extra large?

  26. Courtney says

    Delicious and beautiful recipe! I just made this and can’t wait to turn it into a coconut based curry tonight. I will keep my eye out for lemongrass now — I used jarred because I couldn’t find any locally, and I would love to taste this with fresh. Thank you very much for sharing!

  27. Paula Brottman says

    I am allergic to ginger. If a recipie calls for ginger I omit it or add more ginger. I have tried some substitutions, nutmeg is suggested, but I really don’t like nutmeg. What would you suggest?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say go a bit heavier on lemongrass (I assume you can’t have galangal?), a bit more garlic and lime and adjust flavor as needed!

  28. shannon skinner says

    I would like to know why you have put a green pepper in there, first they’re not ripe, second, I have never made paste nor heard of it being used in the recipe. I would also not suggest the maple syrup as this would completely change the flavour of the recipe. Avocado oil would also change the flavour, suggestion to use olive oil instead of the option of avocado.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Shannon, if you’d prefer you can leave the green bell pepper out – it will just intensify the flavor of the rest of the ingredients. And also feel free to omit the maple syrup! You can add that later to the dish you’re adding it to. As for the oil, I wouldn’t recommend olive oil because it wouldn’t complement the other flavors. Thanks!

  29. susan hass says

    I had to adapt it to fit me because i am allergic to tumeric and kind of a woosy with hot peppers… I used jalapenos and paprika… I also used my homemade curry powder which also has no tumeric!

    Thank you, i am in HEAVEN!

  30. Alexandra says

    Never really tasted green curry paste before so I can’t compare but this tastes great!! It makes a lot so I freeze what I had left in an ice cube tray for later! I tried it for the vegan wraps and it’s amazing.

  31. Martha says

    I’ve been making this ever since I found it on your site last year. We absolutely love it! I use it to make green curry chicken which is a big favorite at my house. We use it in stir fry and soups. It makes them absolutely delicious! Thanks for posting it.

  32. Lindsey says

    This was pretty good and flavorful, but just a bit too citrusy and acidic for our tastes. The curry paste I usually eat is not so acidic, so I would cut way back on the lemon and lime juice and then I think it would be perfect. I also added a splash of soy sauce for some umami it was lacking. I also don’t think the nutrition info and serving sizes add up.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback! We’ll double check the serving sizes. As for the acidity, we love that this one is a little tangy! But of course, omit or reduce citrus for less acidity next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      About 10 days. For future reference, you can find how long our recipes will last in the section above the ingredient header. Hope that helps!

  33. Kim says

    I’ve only recently discovered your site but I’m in love with it already. I’ve never tried to make anything like this before so I was a bit nervous, but it was very easy. It already tastes amazing having just been made, so I can’t wait to see how it is once all the flavors have had time to be friends. I used 4 Serrano peppers and honey for my sweetener.

  34. Vicky says

    I made this. Wonderful flavors. I did a stir fry with broccoli, bok Choy, mushrooms and snow peas. Threw in curry paste and a can of coconut milk. Yum! I might add a jalapeño next time too—I like a little more heat.

  35. Guadalupe says

    This was delicious!! The day I was going to make this, I walked by the grocery Isle with the jars of green curry paste and though –why do I always try to make things from scratch? This recipe is another good example of why. Easy to make and so good! (my recipe: generous serving of the awesome paste, tofu, broccoli, onions, and coconut milk). A keeper!!

  36. Rachel Doxey says

    I absolutely loved this! I made it originally for your Vibrant Coconut Curry. I had a bunch leftover and stored it in the freezer. Tonight, I am planning on making your Cauliflower Daal Green Curry. How do you suggest thawing the paste?

  37. Jord says

    This is a tasty green curry paste recipe. I followed the recipe quite close, I used shallot instead of green onion. It turned out more yellow than green so I added fresh cilantro and fresh basil to green it up to a shade closer to the photos on this page. Thank you

  38. Devin says

    I tried this curry paste recipe and added it to a coconut chicken curry. I did not add any sugar. I used almost a tablespoon of ground turmeric and doubled the amount of the other spices I used all ground as well.

    I found 3 chilli peppers to be far too little. I used 17 fresh Thai peppers from my garden and it was still a mild spice level once I added 4 Tbsp of paste to my coconut curry. I do like spicier food than most but even my SO who likes a more medium spice level found the spice disappointing.

    We also found the flavor to be too acidic and citrusy. Next time I’m going to leave out the green pepper and replace it by weight with Thai peppers. I am also going to hold off on the leamon juice and add to taste at the end.

    I’m also considering adding 1 Tbsp of fish sauce, soy sauce, or aminos (soy sauce substitute) but I want to start off with the pervious modifications first. I found most other curry paste recipes have this.

    • Timothy says

      If you put 17 chillies in this recipe and used 4 TBSP and it still wasn’t very hot then the answer is simple: your chillies aren’t hot at all. Chillies vary greatly.

  39. Christine Velez says

    I made this recipe without lemongrass because I couldn’t find it at my grocery store. It was delicious and easy. The leftovers froze well as noted in the recipe.

  40. Annie says

    This is wonderful, and I plan to use it on EVERYTHING. That being said, prepping the ingredients took much longer than expected – I would plan to have about an hour available to make this the first time just in case you need it.

  41. Terri Waller says

    This was AMAZINGLY DELICIOUS. I eyeballed my amounts of lemon & lime juice so I was really happy with the brightness. The only addition I made was a handful of basil leaves. Can’t wait to make a curry to use this in tomorrow!

  42. Megan says

    Love this recipe! I just made it and used a vita mix because I don’t have a food processor. It came out more liquid like than a paste. Has anybody else had this happen?

  43. Michelle Fisher says

    I just made this recipe for green curry paste. It is easy and delicious!
    I will use it as a base for my green curry with corn and tofu.
    Thank you!

  44. Jessica Harper says

    I made this last night and it turned out well, it was pretty spicy so I adjusted seasonings for my taste. I would greatly recommend wearing gloves when handling Serrano peppers… my hands were burning for 3 hours last night with no relief!! I tried every remedy I could find online. Just a heads up when preparing this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Good tip, but we’re sorry that happened! We’re glad you enjoyed the recipe :D

  45. Veronica says

    I just made this and served as a topping with Thai lettuce wraps. It was delicious. I also used it with coconut milk and a lot of veggies. That one came out really well too. I am saving the rest in the freezer for an easy dinner meal later on.

  46. BR says

    Made this today. Sat in the sun eating it in a wrap – thinking how amazing the curry tasted. The words bright, pop, vibrant came to mind. This tasted fabulous. Followed recipe exactly. Thank you for sharing your culinary talents. Your recipes are such a treat – you are gifted!!! Also love the pics of your green curry. The green was glorious.

  47. Jord says

    I used this recipe to help make Green Split Pea Coconut Curry Soup with a few modifications. I added a bunch of cilantro, about a cup of basil, two jalapeños and two serranos, three stalks of lemongrass, one shallot, juice from one lemon, and honey as the sweetener. Not vegan, but it made for a great plant based Split Pea Soup. Thank you for the curry recipe, :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.

  48. ami says

    How long will this keep for? Does it freeze well? I don’t know how fast I’ll use the whole amount, but it’s delicious!! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month. Hope this helps!

  49. Bella says

    Can I please ask what is the purpose of green bell pepper in this recipe? I have never seen any green curry paste recipe using green bell pepper. Thanks!

  50. Penny says

    So so amazingly delicious! We froze it and couldn’t believe how many meals it made. Such a good thing to have in the freezer to make quick meals with. We used it to make your Coconut Ramen and your Dal recipe. Both amazing. Excited to try your red curry paste recipe now. Thanks so much!

  51. Vegan mama says

    Me and 3yr old just made this and its as beautiful and vibrant as the picture. So yummy cant wait to start my lentil curry tonight!!!

  52. Mimi Powell says

    I just made the green curry paste to include in the 1-pot dal for dinner tonight. It turned out absolutely delicious, but it was more yellow than green – not sure why, but I’m going with it! Also used a spoonful of the paste with a dolip of hummus on top of roasted sweet potatoes and broccoli for lunch. SO good.

  53. Betsy says

    I had nearly all the ingredients in my garden – green pepper, hot peppers, coriander, green onions, garlic, limes, and ginger – so I decided to go for it. I substituted lime juice for lemon, and I didn’t have the lemongrass. It still turned out incredibly delicious, but not as thick as Dana’s photos. I’m about to make a coconut curry with this and am very, very excited. It’s spicy and incredibly fresh unlike grocery store green curry pastes which taste stale even when they’re brand new. Thanks for this!

  54. Judith says

    Delicious and vibrant. Easy to pull together when you have the ingredients on hand. Will never get the jar stuff again!

  55. Lydia Kenzie says

    I made this tonight and used it for 1-Pot Lentil Dal from the Minimalist Baker. It was totally perfect! I followed the recipe using all ground spices, not whole and it turned out just fine. The one modification I made was using 2.5 green chilis, not 3 to lower the heat a little bit.

    The 1-Pot Lentil Dal used 4 tablespoons of this paste. With the leftovers, I have decided to freeze another portion of 4 tablespoons so I can make that Dal again later. Then, I have around 2 tablespoons left to use for some other recipe this week. Yay! :)

  56. Amy says

    Thanks for sharing this recipe Dana, I am in LOVE with it! I’m all about curry and this just tasted divine. Used it with your dal recipe, a stir fry and my mum even used it to make a slow cooked chicken curry. Thanks again! Happy camper.

  57. Caroline says

    This was excellent. Unfortunately, I only had canned green chillis and the curry lacked the extra kick I was looking for. Next time I will use fresh. The acidity and brightness of the lemongrass is perfect.

  58. Ashley says

    So excited to try this! It is almost impossible find a curry paste that is free of traces of nuts – now I can just make my own! Love your recipes!!!

  59. Judith says

    Amesome, can’t wait to make the red curry paste! I am an Indian/Thai food fanatic and find that the spices really liven up the vegan repertoire.
    To Colleen – I cannot get actual Lemongrass either, but have found that the chopped up Lemongrass pulp in the refrigerated squeezy tubes (the brand in my market are actually imported from Australia) – found in the produce section shelves near the boxed herbs, makes a suitable substitute – you just have to play with the measurements.
    To Dana – This recipe made far more than DH and I can consume in a week. Could you please comment on the lifespan in the frigde vs. possibly freezing in jumbo ice cube trays/baggies for longer storage in the freezer? Thanks for posting. I have been following your blog and just started cooking my way through your book. So far everything we’ve tried is 5/5 stars!!!

  60. Sean and Kyle in Milwaukee says

    Totally worth the effort! Now I don’t know if we will ever be able to use store bought curry paste again! That is a very good problem to have, haha!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kerrie! With most of the spices in this recipe, it specifies which you can use ground rather than whole! If you’re wanting to try and additional modifications, I suggest using this article as a jumping off point!

      • Kerrie says

        Thanks for the reply. I see that the recipe says you can use ground instead of whole, but was double checking the measurement. I’ve never seen them substituted 1:1 before—the recommendation is usually to use half the amount of ground as you would whole. Before I make the recipe at a 1:1 substitution, I wanted to be sure that’s what was intended. Thanks!

  61. Aryane @ Valises & Gourmandises says

    I learnt how to make fresh curry in a cooking class I took in Sri Lanka, but there are many ingredients that are hard to find here, like fresh curry & pandan leaves.
    I love that your version features things that are easy to find. There are so many delicious meals that are just waiting for me to make it.
    Thanks for sharing!

  62. Bret Berlin says

    I am a huge fan an have tried many of your recipes. The green curry is phenomenal. What a great idea to add maple syrup, I would never have thought of that. The two things I added to this were 1. Basil (to me that is a big part of green curry) and instead of oil, I added a can of coconut milk. Sooooo good. Thank you for sharing.

  63. pauline webb says

    I made this base and added tofu and green beans and served over rice. Soooooo fresh and good! One tip though…this recipe has alot of moving parts so be careful to re-read each step. I used a tablespoon of Tumeric powder when it should’ve been a teaspoon-yikes! My green curry paste is more like a green gold but it’s still yummy! I have to say I don’t agree about this being too acidic. I welcome that brightness…I find too many foods we eat are lacking that. Thanks Dana…this recipe made my day!

  64. katharine says

    Ahhhhhh this makes me miss my food processor so badly! I’m never going to get the damn Cuisinart replacement blade…… somedaaaaayyyyyyyyyyyy

  65. Chava Shagalow says

    Hi, will this recipe work without the sugar? I’m on Whole30 and can’t use any sugar. Thanks!

  66. Ida Moser says

    Longtime fan and all about curries. I prepared this recipe this afternoon and felt that the base was too acidity/bitter. I added more coconut sugar and then I realized that I’d need to add this to something else. I used a can of light coconut milk, added cubed sweet potato, edamame, corn and then base to suit my taste. Absolutely incredible. I am wondering if base is supposed to be a bit on the acicid side? Perfect once added to coconut milk; actually, beyond perfect,

  67. Diana L. says

    I totally agree that homemade is always better then store bought and this looks like it will be true with this curry paste as well! What a lovely green colour. Can’t wait to try it!

  68. Ericka says

    This looks amazing. I have been looking for a copycat recipe for Noodles’ green coconut curry but I haven’t found one yet. I bet this curry sauce would be an excellent base for that! I’d love it if you created that. I make your recipes all the time. You are wonderful!

  69. Ms. Ainee C. Beland says

    I don’t make the recipes; I simply enjoy viewing of them; at times printing some with the hope to try and bake it one day or not; simply to compile in a ring-binder. Thank you for sharing.

  70. Juliette @ Namastay Traveling says

    I made your easy vegan pesto recently and it was amazing! Excited to try this out this weekend. Planning to add it with some coconut milk to a stir fry dish!