Thai green curry paste is a pounded paste of fresh green chillies, lemongrass, galangal, makrut lime zest, coriander root, shallots, garlic, spices and shrimp paste, fried in coconut cream for green curry.
What it is¶
Green curry paste (prik gaeng khiao wan) is the base of gaeng khiao wan, the coconut-milk curry of central Thailand. It is made by pounding fresh green chillies with lemongrass, galangal, the zest of makrut lime, coriander root, shallots, garlic, toasted coriander seed, cumin, white pepper, salt and fermented shrimp paste (kapi). The name means "sweet green curry", but khiao wan describes the colour — a soft, pale green — rather than the taste; the curry itself is rich and hot, with sweetness only from the coconut and a little palm sugar.
Origins¶
Pounded pastes of chillies, aromatics and shrimp paste are ancient in Thai cooking, but green curry appears to be one of the younger curries: it is not found in the oldest surviving Thai recipe collections and is generally dated to around the early twentieth century. It became one of the best-known Thai dishes internationally from the 1970s and 1980s, with the spread of Thai restaurants in Europe, America and Australia.
Thai cooks traditionally pound pastes by hand in a heavy granite mortar (krok hin), a process that takes 20–30 minutes and produces a finer, more aromatic paste than blending, because pounding crushes the fibres and releases the oils rather than chopping them.
What goes in it¶
| Component | Role |
|---|---|
| Fresh green birds eye chilli (and long green chillies) | Heat and colour |
| Lemongrass | Citrus perfume; tender lower part only |
| Galangal | Piney, peppery pungency; not interchangeable with ginger |
| Makrut lime zest (or finely shredded leaves) | Intense citrus-floral aroma |
| Coriander root | Earthy, concentrated coriander flavour |
| Shallots and garlic | Sweetness and body |
| Coriander seed, cumin, white pepper | Toasted spice warmth |
| Shrimp paste (kapi) | Savoury depth |
| Salt | Seasoning; helps the pounding |
📌 Not vegetarian
Traditional green curry paste contains shrimp paste, and the curry is seasoned with fish sauce. For a vegetarian paste, replace the shrimp paste with 1 tsp white miso or fermented soybean paste, and season the curry with salt or light soy sauce.
Flavour¶
Fresh, sharp and intensely aromatic, with the grassy bite of green chilli, a citrus top note from lemongrass and makrut lime, and the savoury depth of shrimp paste. In the finished curry, frying the paste in coconut cream turns it rich and rounded, and Thai basil and a little palm sugar and fish sauce balance the heat.
How to use it¶
- Gaeng khiao wan: green curry with chicken, beef, fish balls or prawns, pea aubergines, Thai aubergines and thai basil.
- With noodles: poured over khanom jeen fermented rice noodles.
- Stir-fries and fried rice: a spoonful fried in oil before adding meat or vegetables.
- Fishcakes: mixed into tod man pla (red paste is more usual, but green works).
💡 Crack the cream
For a proper green curry, simmer thick coconut cream in a wok until it "cracks" — the oil separates out — then fry 3–4 tbsp paste in it for a few minutes until fragrant before adding meat and the thinner coconut milk.
Making it at home¶
About 8 tbsp (enough for 2 curries for 4) · 30 minutes by mortar; 10 by blender
You need
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp white peppercorns
- 15–20 green bird's eye chillies, plus 2 long green chillies for colour and bulk
- ½ tsp salt
- 2 stalks lemongrass, tender lower part only, thinly sliced (about 3 tbsp)
- 1 tbsp chopped galangal
- 1 tsp finely grated makrut lime zest (or 4 lime leaves, midribs removed, finely shredded)
- 1 tbsp chopped coriander root (4–5 roots, scraped clean), or coriander stems
- 3 tbsp chopped shallots
- 2 tbsp chopped garlic
- 1 tsp shrimp paste
Method
- Toast the coriander and cumin seeds in a dry pan until fragrant; grind finely with the peppercorns.
- In a mortar, pound the chillies with the salt until broken down.
- Add the hardest ingredients one at a time, pounding each to a paste before the next: lemongrass, galangal, lime zest, coriander root.
- Add the shallots and garlic and pound until smooth.
- Pound in the shrimp paste and ground spices until the paste is fine and evenly coloured.
- Blender method: chop everything finely and blend with 1–2 tbsp water or oil, scraping down often. The paste will be wetter and slightly less aromatic.
Variations¶
- Pale or vivid: Thai green curry paste is a dull olive-green. Some cooks add a handful of coriander leaves or thai basil for colour — not traditional, and it shortens keeping time.
- Jungle curry paste (gaeng pa): similar aromatics with red or green chillies and krachai (fingerroot), used without coconut milk.
- Green curry with turmeric: some southern versions add fresh turmeric.
- Commercial pastes: Thai brands in tubs and tins are typically fiercer and saltier than homemade; start with less.
Buying and storing¶
Keep homemade paste in a clean jar, pressed down with a thin film of oil, in the fridge for 1–2 weeks. It freezes well: spoon into ice-cube trays in 1–2 tbsp portions and freeze for up to 3 months. Opened commercial tubs keep for several weeks refrigerated. The paste contains raw garlic and shallot, so never store it at room temperature.