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Thai Green Curry Paste Recipe (Vegetarian )

It takes just 3 minutes to make this fresh, vibrant, bursting-with-flavor Thai green curry paste recipe. Yes, you can use a store-bought paste, but this homemade vegetarian version is so worth the extra small effort. You can use it in a ton of recipes and it freezes well. 

lime, chili pepper, kaffir leaves, green onion, basil, cilantro, coriander, maple syrup, garlic, oil, ginger, salt, pepper

I learned to make this recipe in a cooking class with Chef Leanne Rabinowitz at Maplehern Cooking School in Toronto. When I tasted our end product, I was hooked. I’ve been using it ever since. We made a Thai Green Vegetable Curry that day and since then I’ve made many successful variations. 

Why you should make your own curry paste

Don’t get me wrong, I use store bought green curry paste too, but when I want to add that extra zing, I make the green curry paste from scratch. It only takes a few minutes (not counting buying all the ingredients). Here’s what you get with a homemade version:

  • super fresh and vibrant flavors
  • balance of flavors the way you like them as you can vary the ingredients according to your taste.
  • control over the amount of heat
  • vegetarian/vegan-friendly with this plant-based green curry paste

Good to Know – FAQ

Is this an authentic Thai recipe?

No. This green curry paste recipe is a vegan version. An authentic version would include shrimp paste or dried shrimp. Some use fish sauce. But no worries – it will still make a delicious Thai curry.

What is the difference between green curry and red curry paste? 

Green curry paste uses green chilis (and cilantro and basil) and red curry paste uses red chilis (and sometimes tomato paste as well for added color and flavor). Typically, red curry paste is hotter, but the spiciness of all curry pastes can be modified to your taste.

How do you turn the green curry paste into a curry recipe? 

In a nutshell, saute some curry paste with oil (this recipe already has oil in it so no need to add more), then add coconut milk and vegetables. Cook until tender. Shrimp can be added in the last 3-4 minutes.

What kind of recipes can I make with a Thai green curry paste?

Add green curry paste to curries, soups, stir fries, cauliflower rice, scrambled eggs, guacamole and salad dressings. Scroll the recipes below for ideas.

Scroll these recipes made with green curry paste

Tips 

  • Make a double or triple batch and freeze what you don’t need. This is useful since you’ll likely have leftover ingredients. You can’t buy 4 kaffir leaves for example.
  • Be careful when removing the seeds for chili peppers. Wash your hands well and don’t touch your face or eyes!

Tailor To Your Taste

The best way to get the blend of flavors you prefer is to start with less of an ingredient and keep testing and adding until you’re happy. Remember, though, the paste is always paired with other things like coconut milk which will mellow the flavors and heat considerably. 

Make Ahead

  • Store the green curry paste in an airtight container in the fridge for up to 7-10 days. 
  • Freeze in zipper lock bags or in smaller portions in ice cube trays for a month.

How to make this Thai green curry paste recipe

lime, chili pepper, kaffir leaves, green onion, basil, cilantro, coriander, maple syrup, garlic, oil, ginger, salt, pepper
Ingredients: lime, chili pepper, kaffir leaves, green onion, basil, cilantro, coriander, maple syrup, garlic, oil, ginger, salt, pepper
green curry paste ingredients in food processor bowl
Place all ingredients in a food processor (or blender).
pureed green curry paste in food processor bowl
Process until fully blended into a paste. Taste and adjust ingredients to your liking.
Thai green curry paste in container
Store in an airtight container for up to 7-10 days in the fridge. Or freeze.
bowl of vegetable green curry with steak on cutting board
Use in your favorite Thai curry recipes. Pictured above is Thai curry with asparagus and quinoa.
lime, chili pepper, kaffir leaves, green onion, basil, cilantro, coriander, maple syrup, garlic, oil, ginger, salt, pepper
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5 from 2 votes

Thai Green Curry Paste Recipe (vegetarian)

It takes just 3 minutes to make this fresh, vibrant, bursting-with-flavor Thai green curry paste recipe. Yes, you can use a store-bought paste, but this homemade vegetarian version is so worth the extra small effort. You can use it in a ton of recipes and it freezes well. 
Prep Time3 mins
Total Time3 mins
Course: Condiment, Sauces
Cuisine: Thai
Servings: 8 if making a sauce with 1 can coconut milk
Author: Cheryl

Equipment

  • food processor or blender

Ingredients

  • 1 green chili – cored, seeds removed, Note 1 (e.g. jalapeno or serrano),
  • 4 green onions, chopped in 3-4 pieces
  • 3 garlic cloves, peeled
  • 2 inch piece fresh ginger (1 inch/2.5cm diameter), peeled, roughly chopped Note 2
  • 2 teaspoon ground coriander
  • 4 kaffir lime leaves
  • 1 cup (16g) cilantro or parsley leaves, loosely packed
  • 1 cup (16g) basil leaves, loosely packed
  • 1 -2 limes, juice and zest (start with 1, then add as needed)
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon maple syrup or white sugar
  • salt and pepper to taste

Instructions

  • MAKE GREEN CURRY PASTE: Put all ingredients in a food processor. Process until smooth. Add a touch more oil if too thick. Taste and adjust seasonings as needed (more salt, sugar, lime, etc). 
    This recipe makes a curry recipe for about 8 people using 1 can of coconut milk.

Notes

  1. Caution about working with green chilis – be very careful when cutting and seeding chilis. Wash your hands well afterward and don’t touch your eyes. 
  2. Ginger measurements: 1 inch (2/5cm) fresh ginger root yield approximately 1 tbsp grated ginger (or 0.25 ounces). 
  3. Make ahead/store/freeze: Store in a sealed container or ziploc bags in fridge for up to 7-10 days.  Or freeze in ice cube trays or ziploc freezer bags for up to a month (even 2 months should be fine).
 
Nutrition values are estimates. 

Nutrition

Nutrition Facts
Thai Green Curry Paste Recipe (vegetarian)
Amount Per Serving
Calories 78 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 167mg7%
Potassium 68mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 357IU7%
Vitamin C 6mg7%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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