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Green Curry Paste Recipe
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Thai Green Curry Paste

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: Thai
Servings: 12 oz
Calories: 117kcal
Author: The Greedy Belly


  • 1 cup cilantro
  • 5-25 thai green/ red chili peppers varies based on desired spice level
  • 3 whole stalks of lemongrass / 3 tbsp dried lemongrass
  • 2 shallots
  • 3 cloves of garlic
  • 2 inch piece of galangal or ginger
  • Zest and juice of 1 lime
  • 6-8 kaffir lime leaves if not available double up on the zest and juice of lime
  • 4-6 dried red chili pepper optional for extra spice


  • Add all the ingredients in a small size blender or food processor. (I like use the smoothie jars from my ninja set).
  • Add about 1/2 cup of water. 
  • Pulse until smoothly blended.
  • Store in fridge for 1 week or in freezer for up to 3 months.


Spice level: Roshan and I typically enjoy spicy food so I usually add about 15 chili peppers. Here is a break up to help you attain the desired spice level. 
Level 1, Extremely Mild: 5 chili peppers
Level 2, Medium: 10 chili peppers
Level 3, Spicy: 15 chili peppers
Level 4, Extra Spicy: 20 chili peppers
Level 5, Deadly Spicy: 25 chili peppers
Storage: Store this paste in an air tight container in the freezer for up to 3 months.


Serving: 4oz | Sodium: 51mg | Sugar: 3.6g | Fiber: 9.6g | Calories: 117kcal | Saturated Fat: 0.1g | Fat: 1g | Protein: 4g | Carbohydrates: 28.9g