Homemade Green Curry Paste

After realizing how easy it was to make homemade mustard, I started to wonder what other spreads / spices / sauces I could try making from scratch. Years ago, I made my own Thai green curry paste and remembered how flavourful it was and, more importantly, how easy it was!

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The start of the week was cool and rainy and we were both in the mood for something warm to eat. The “One-Pot pantry curry” with soba noodles is always an easy dinner option in our household, and in less than 10 minutes, this green curry paste was ready to go for the meal!

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The ingredient list may look long, but half of it is spices. There is a bit of peeling (ginger and garlic) and a bit of rough chopping (lemongrass and green onions), but other than that, everything is thrown in the food processor which does all the hard work.

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This recipe makes about 1.5 cups, and the paste will last in the fridge for well over a month. I will add around 4 to 5 heaping tablespoons to a curry, you can add more or less, according to your tastes.

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I wouldn’t say this is a very spicy paste, even though it calls for a few jalapeño peppers. If you’re looking for an extra kick, I would certainly recommend playing around with amount of chile flakes.

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I bet this would be great as flavour-boost to stock too, or even as a marinade for chicken or prawns! Oh the things I could try… 🙂

Homemade Green Curry Paste
Nutrition Information
  • Serves: 1.5 cups
  • Serving size: 1 tbsp
  • Calories: 50
  • Fat: 4.6 g
  • Saturated fat: 0.8 g
  • Carbohydrates: 2.7 g
  • Sugar: 0.8 g
  • Sodium: 110.7 mg
  • Fiber: 0.6 g
  • Protein: 0.4 g
  • Cholesterol: 0 g
Recipe type: Condiment
Prep time: 
Total time: 
Based on the recipe from Rebar Modern Cookbook
  • 3 cloves garlic, peeled
  • 1 3" piece fresh ginger, peeled and roughly chopped
  • 3 to 4 medium shallots, peeled and roughly chopped
  • 2 jalapeños, seeds included
  • 2 lemongrass stalks, roughly chopped
  • 4 green onions
  • 1 tsp red chile flakes, or more according to your spice taste
  • 1 lime, juice + zest
  • 2 tsp sea salt
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp fresh ground pepper
  • ½ cup peanut oil
  1. Chop off and discard the root of the lemongrass and the upper ⅔ of the stalk. Peel away the outer layer and roughly chop the remaining piece. Place into a food processor.
  2. Combine the ingredients (garlic through green onions) in the food processor until finely chopped. Add the spices, lime zest and juice and the peanut oil and blend until almost smooth.
  3. Transfer into a clean jar with a tight-fitting lid and refrigerate. The paste will last in the fridge for at least one month.
For a Thai curry, I use around 4 to 5 heaping tablespoons for a curry using around 3 cups of liquid. Feel free to adjust according to your taste. The flavour of the curry paste increases nicely the longer the curry simmers.