Authentic Thai Green Curry Paste

What is green curry paste? What is it made of?

Green curry paste is a staple of Thai cuisine. In Thailand, curry is far more commonly used as a paste than a powder, and it forms the base of countless traditional dishes and sauces. 

Depending on the region, some people prefer a mild curry paste while others like it fiery. Green curry is the hottest of the different curries because it is made with green chilies. Shrimp paste and ground spices – especially chilies – are usually added to give the paste its thick, spreadable consistency. 

What does green curry paste taste like?

Green curry paste has a unique flavor: creamy, mildly salty, with pronounced coriander and citrus notes. The remaining nuances vary widely from one recipe to the next. 

Origins of Thai green curry paste

We partly owe Thai green curry paste to Christopher Columbus. After discovering chili peppers in Central America, he introduced them to Portugal, where they quickly gained favor at a time when black pepper was prohibitively expensive. Portuguese colonists then carried chilies to their settlements in Thailand, and by the time they left, chili cultivation was firmly established. 

Originally, curry in India was made from just three ingredients: turmeric, ginger, and garlic. Over time, merchants from East Asia carried the concept home with them, especially to Thailand.  

When Indian curry met Thai green chilies, boom – Thai green curry paste was born! In Thai, curry is called “gaeng”, which literally means “any wet, savory dish enriched and thickened with a paste”. 

Green curry vs red curry: which one is spicier?

Although both condiments are made with similar base ingredients, their flavors are quite distinct. Green curry paste is prepared with green chilies, whereas red curry paste relies on red chilies. As a rule, green curry is the hotter of the two, but the final heat level depends on the cook’s taste.

The differences go beyond chili color: green curry paste often includes fresh herbs like coriander and basil, depending on the recipe. Red curry paste, on the other hand, typically contains dried chili powder and sometimes a touch of tomato puree for color. 

The Thai yellow curry paste is the mildest of all.

How do you use green curry paste?

The most obvious use for green curry paste is, of course, a classic green curry. Here, “curry” refers broadly to a saucy dish made with assorted vegetables and sometimes meat. Simply stir fry your vegetables, potatoes, and optional meat in a little oil, pour in coconut milk to simmer, add the paste, and cook until everything is tender. 

Thanks to its bold flavor, green curry paste can also liven up marinades, stir fries, or even a simple lunch soup. It also pairs beautifully with certain salads or wraps!

How do you replace green curry paste?

I’d love to say green curry paste is irreplaceable… but if you’re midway through a recipe and need a stand in, here are a few plan B options:

• Red or yellow curry paste: It will drastically change the color of your dish, but it offers a similar creamy, vibrant flavor. Red curry paste will lend a hint of tomato, whereas yellow curry will steer it toward turmeric forward, Indian style notes. 
• Curry powder: It will also turn your dish yellow rather than green, but it can keep it from being bland. Just make sure that, even without the paste, your dish has enough liquid.

How do you store green curry paste?

Homemade curry paste will last about two weeks in the fridge. To keep it much longer, spoon the paste into an ice cube tray and pop it in the freezer. The frozen cubes will last for months, and you can grab one whenever you need it!

The main ingredients in Thai green curry paste

The hardest part of making Thai curry paste is gathering all the ingredients, especially the fresh herbs. Find a well stocked Asian market in your area that carries plenty of Southeast Asian produce.

Thai green chilies: These fiery chilies supply the curry’s heat. Adjust the spice level by adding more or fewer of them.

Milder green chilies such as Korean green peppers or jalapeños: Using both hot and mild chilies lets you add more chili flavor without excessive heat. Korean markets often carry mild green chilies, and seeded and cored jalapeños will also work.

Thai basil leaves: Added to boost the green color without extra heat from green chilies. Other leafy greens like spinach will also work, but since you’ll need Thai basil for the curry anyway, it is a convenient option. The basil flavor will not stand out because the paste is cooked for a long time and most of the aroma fades.

Lemongrass: For curry paste, never use dried or powdered lemongrass. Fresh lemongrass is best, but frozen will also work. Use only the lower part of the stalk, as it is the most flavorful.

Galangal: As with lemongrass, fresh or frozen galangal is best.
Zest of makrut lime (also known as kaffir lime zest). You can substitute the zest of half a lime, or if you can find makrut or kaffir lime leaves, simply add more of them to the curry itself.

Fermented shrimp paste: Called gapi in Thai, this salty gray purple paste is also known as belacan (Malaysian) or terasi (Indonesian). It adds a deep umami note to most Thai curry pastes, but it is not essential. For vegans, substitute 1 teaspoon of miso or doenjang, or finely grate one dried shiitake mushroom with a microplane. You can also omit it and later add more fish sauce or soy sauce to the curry itself.

How to make your own green curry paste?

I strongly encourage you to make your own green curry paste. It is quick to prepare and tastes even better than your favorite store bought brand.