Thai Green Curry Paste (Vegetarian)



Thai Green Curry Paste (Vegetarian)


I have been making Thai Green Curry for several years now. If you are one of our family/friends you have most likely had this curry at least once. This is my husband’s favorite curry and has been a hit with everybody who has tasted it so far. Almost all the people who have had my thai curry ask me if the recipe is on the blog. It unfortunately took me so long to finally blog it!


Thai Green Curry Paste (Vegetarian)


Everybody knows that the secret to a good thai curry is a good curry paste. Most bottled curry pastes are not vegetarian. They almost always have shrimp paste and fish sauce (which is the right way to make it anyway). But even if they are vegetarian, they are never as good as fresh homemade curry paste.


Thai Green Curry Paste (Vegetarian)


It’s so simple to make that it’s a crime to buy it! We Indians make different kinds of fresh curry pastes everyday for our curries so making a thai green curry paste is just as easy. The original curry paste recipe is from a Thai Cookbook I bought when I was visiting Thailand but I have changed it quite a bit to suite our taste. I also made it vegan/vegetarian by skipping the shrimp paste. I am not claiming that this is an authentic green curry paste but it sure tastes lip smacking good.


Thai Green Curry Paste (Vegetarian)


Get you curry paste ready and wait for the next post! I’ll share the recipe to my favorite thai green curry recipe 🙂


Thai Green Curry Paste (Vegetarian)



If you are in Bangalore, you can buy a fresh ‘Thai Curry kit’ at most Namdhari outlets. It has all the ingredients needed for a good curry paste.

Some people suggest that you can use ginger instead of Galangal but the taste will change completely. I suggest you stick to galangal even if it’s not the freshest.

I freeze it whenever I buy it.

You can replace the soy sauce with shrimp paste for the ‘real’ thai curry paste.

Increase or decrease the number of chilies used according to your taste. We like our curry paste fiery hot.

You can use just the coriander roots too but I like to use some leaves for the colour.

If possible, make the paste using a pestle and mortar, it does make a difference in taste.

You can make a big batch of this paste and freeze it in small quantities for quick curries on weeknights.


Thai Green Curry Paste (Vegetarian)



  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • 3 tbsp finely chopped fresh lemongrass
  • 2 tbsp finely chopped fresh galangal
  • 15 fresh green chilies
  • 8 – 10 garlic cloves
  • ¼ cup roughly chopped shallots
  • ½ packed cup of fresh coriander leaves (along with stalk and roots)
  • 1 tsp chopped kaffir lime leaves or lime skin
  • ¼ cup of sweet basil leaves
  • 1 tbsp light soy sauce


Grind all the above ingredients into a thick paste without any water. Store in a clean dry container.






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