green curry paste

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Homemade Thai Green Curry Paste

green cayenne pepper chilis (, deseeded and chopped (Note 1))

Thai green chilis (, chopped (Note 1))

red shallots / eschallots (, chopped)

lemongrass stems (,

tbsp galangal (, grated (Note 3))

garlic (, chopped)

2.5 tsp dried shrimp paste ((Belacan) (Note 4))

tsp lime zest (, grated)

tsp coriander

tsp cumin

tsp white pepper

turmeric

tbsp chopped coriander/cilantro root and stem ((Note 5))

coriander / cilantro leaves (, loosely packed)

water

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.

Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).

Use to make Thai Green Curry!

Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Thai green chicken curry

new potatoes,cut into chunks

green beans,trimmed and halved

vegetable oil

garlic clove,chopped

tbsp

coconut milk

tsp Thai fish sauce

tsp caster sugar

boneless skinless chicken(breasts or thighs), cut into bite-size pieces

lime lime

basil leaves

boiled rice,to serve

Put 225g new potatoes, cut into chunks, in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of boiling water and cook for 5 minutes.

Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> and put to one side.

In a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

Next, pour in a 400ml can of coconut milk and let it come to a bubble.

Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

Scatter with lime to garnish and serve immediately with boiled rice.

How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.

Green Curry Paste

shallot, rough chopped

lemongrass

galangal,

lime leaves (optional- you can add whole leaves directly to the curry if you prefer)

garlic

teaspoons coriander seeds (toasted and crushed, or sub ground coriander)

white pepper (optional)

Thai basil leaves or cilantro

salt

——-

shrimp sauce

Place all ingredients except the oil and shrimp paste in a food processor and pulse repeatedly until very finely chopped.

Add oil and shrimp paste and blend into a paste, scraping down the sides as needed.

I love a homemade curry sauce.  I cannot wait to try this recipe. Thank you for sharing!

I keep lime leaves and galangal in the freezer(your suggestion) so this was an easy recipe for me. Came together quickly and the extra paste was put into small jars for the freezer. Fresh lemongrass, peppers, basil, and shallots elevate this curry. Much better than store bought. Welcome back from India. I'm looking forward to see any recipes you brought back.

made this and LOVED it.  doubling up on the recipe to freeze and store for future use when I make it next.  thanks for the awesome recipe!!

Make your own Thai Green Curry Paste at home with this easy-to-follow recipe! All you'll need is 10 ingredients, 10 minutes, and a food processor.

green chiles

lemongrass,

shallot

galangal (thai ginger), peeled

½ lime

lime

¼ packed cup thai basil

coriander

tsp pink himalayan salt

2+ tbsp filtered water

Thinly chop the thai chilis, garlic, lemongrass, shallot, and galangal. Add all ingredients to the base of a food processor along with 2 tbsp of filtered water or neutral vegetable oil.

Process the ingredients for 5-7 minutes, scraping the sides of the food processor as necessary. A thick, bright green paste should form &#8211; if your mixture still looks a little chunky, add in extra water or oil in ½ tbsp increments until your desired texture is reached.

Use as desired. Store in a sealed container in the fridge for up to two weeks, or freeze in ice cube molds and defrost as needed &#8211; the paste will keep in the freezer for up to two months.

My very favorite..green curry tofu. Thank you for this recipe. I will definately try it this week. 
@Fanny..is it possible to get the recipe for the savory bread, please? Oceanview295@gmail.com

Thank you for this recipe. Made green Thai curry and it turned out delicious - everyone loved it!

Hi there! Can you please tell me what food processor (brand) are you using ? Looks like it has multiple blades, been trying to find something similar. Thank you!

This one-pan green curry dumpling bake is the ultimate weeknight dinner: juicy dumplings, creamy Thai green curry sauce and veg, all cooked in the oven in 30 minutes with minimal washing-up.

One Pan Green Curry Dumplings Bake Recipe | Marion&#039;s Kitchen

tbsp Marion’s Kitchen Green Curry Paste

tsp minced ginger

tsp minced garlic

tbsp fish sauce

400 ml coconut milk

bok choy, chopped into bite-size pieces

zucchini,

dumplings

tbsp Marion’s Kitchen Crispy Chilli Oil, to serve

Lime wedges, to serve (optional)

Step 1

Pre-heat the oven. Heat your oven to 200 °C (180 °C fan-forced).

Step 2

In an oven-safe roasting pan or casserole dish, stir together the coconut milk, Marion’s Kitchen Green Curry Paste, minced ginger, minced garlic, fish sauce and the oil from the Crispy Chilli Oil until smooth and combined.

Step 3

Add bok choy, zucchini, and frozen dumplings.

Step 4

Transfer the dish to the oven and bake for 20 minutes, or until the dumplings are cooked through and lightly golden on top.

Step 5

Drizzle the crispy chilli oil, sprinkle with coriander and add a squeeze of lime (optional). Serve hot.

A quick rest in spicy, superflavorful Thai green curry paste&nbsp; — made from aromatics and herbs like cilantro, galangal, garlic, lemongrass and fresh chiles — imbues skirt steak with complex floral heat. Besides making wonderful curries and marinades, the paste makes a great addition to soups, dressings and sauces. Look for jars or cans in Thai markets or the international aisle at the supermarket. Green curry paste can pack quite a bit of heat; red curry paste will offer slightly milder results for this dish. Serve this steak alongside a sliced tomato salad for extra color and brightness.

Spicy Green Curry Steak

skirt steak

Thai green curry paste

vegetable oil, divided

Kosher salt

salted butter,

garlic clove, finely grated

NYT Cooking

https://static01.nyt.com/images/2025/06/20/multimedia/ss-green-curry-steak-hwpz/ss-green-curry-steak-hwpz-videoSixteenByNineJumbo1600.jpg

Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.

https://static01.nyt.com/images/2025/06/20/multimedia/ss-green-curry-steak-hwpz/ss-green-curry-steak-hwpz-googleFourByThree.jpg

https://static01.nyt.com/images/2025/06/20/multimedia/ss-green-curry-steak-hwpz/ss-green-curry-steak-hwpz-mediumSquareAt3X.jpg

Pat the steaks dry and place in a large zip-top bag. (If the steaks are long, cut them into two pieces to better fit your pan later.) Add the curry paste and 1 tablespoon of the oil and massage them evenly into the steak. (For a deeper flavor, allow the steak to marinate for 2 to 4 hours in the fridge.)

Prepare the butter: In a small bowl, mix together the butter, garlic and 1½ teaspoons of finely grated zest from the lime. Season to taste with salt. Cut the remaining lime into wedges for serving.

Heat a large cast-iron pan on medium-high until hot. Add the remaining 1 tablespoon oil to the pan. Wipe off excess marinade from the steak and season the steak with salt. Add to the skillet. Cook, pressing the steak down occasionally until well-browned on one side, about 3 minutes. Flip the steak and continue to cook for another 1 to 2 minutes for medium-rare (125 to 130 degrees). (Skirt steak becomes tough when overcooked, especially if it’s grass fed beef. Keep a close eye while cooking.)

Transfer steak to a cutting board and let rest for 5 to 10 minutes. Slice steak against the grain and serve with lime butter and lime wedges.

Fantastic.  I put the meat on the gas grill for about 3-4 minutes including a turn over.  Let it rest prior to cutting it. Came out med-rare, perfect.  With the added sauce, great.  The meat was just spicy enough.

This is a great way to marinade steak. I kept the marinade on for about 2 hours.

Very nice. This would work well with flank steak, hanger steak, or boneless short ribs, but it is wonderful with outside (yes, demand outside) skirt steak. The flavoring is lovely and fairly delicate. You could substitute red curry paste for green, but I recommend against it.

This was unbelievably delicious, the simple ingredients of green curry paste and lime garlic butter really elevate the steak.  We made for 2 using a 1 lb. flank steak cut in half, marinating as instructed except for adding a little salt.  Cooked for 4 full minutes on the first side, flipped and didn’t move for 3 minutes on the second side, removed to a plate to rest for 5 minutes.  It came out beautifully seared on each side, and a perfect medium rare for my slightly larger and thicker cut and a perfect medium for my partner’s slightly smaller cut.  Best steak I’ve made or had in years.

This recipe means well.  It's not gross.  But just... have a standby entree ready.

This is an excellent treatment for steak, the butter is a key element that lifts this simple dish to new levels. I marinated for the full four hours after lightly scoring the meat on both sides. Served with brown basmati rice and steamed broccoli.  Simple prep for a lovely meal.

Very good. I would recommend increasing the cook time to 4 mins on one side and 2 on the other.

Oh boy, was this good!   I made it with NY strip as they didn’t have any skirt steak and anyway I’m not a huge fan of that cut. I had him slice two New York strips horizontally so they were about 3 1/4 in  thick each. Otherwise I did it exactly as the recipe instructed. Delicious! I served it on zucchini noodles with scallions, cilantro and toasted pine nuts on top. This will definitely become one of my regular dinners.

Very tasty! One note of caution:  I cooked a small skirt steak, and it cooled off so much during the resting period that the lime butter didn't melt. Pretty gross eating pats of butter, and yes it was room temperature.

Would this work if grilled instead of cooked in cast iron skillet?

I set out to make this but discovered my green curry paste had long since expired, so I grilled a tri-tip so that I'd have a vehicle for the lime butter.  The lime butter is fantastic!!  Slather it on grilled meat, corn, bread....the possibilities are endless.  It truly elevates anything it touches.

Make this! Delicious and requires almost zero thought or attention! Cooked this tonight. Bought hanger steak bc the grass-fed version was on sale. Failed to read the recipe all the way through until I was standing at the grill, but I stayed on the grill track bc our ac is broken, it’s July in D.C., and no way was I frying steak in the house tonight. Also grilled some Mexican green onions. The steak juices and lime butter melded into a delicious, glossy sauce in the serving dish, so I alligator-rolled the steaks in it before slicing and calling everyone to dinner. So yummy! 
Would be excellent for an impromptu dinner party as it doesn’t require a long marinade, fussy prep, fragile ingredients, or attention to detail. It sounds like I don’t enjoy cooking. I do, actually, love to cook, but sometimes extremely easy is what you want!

Would this recipe work well with cooking the skirt steak on a gas grill?

Great recipe.  Made it with sweet corn and set some of the butter aside for the corn - so good!

One of the best meals I’ve made from NYT  and so easy! Made as written and served with jasmine rice & broccoli that I roasted with garlic, shallots and ginger and then tossed with fresh cilantro and lime juice.

For tenderness, opt for outside skirt steak vs inside skirt steak. Skirt steak not specifically labeled ‘outside’ is generally ‘inside.’

Fantastic - perfect summery late June Saturday evening. The lime zest garlic butter was superb and an extra squeeze on flap steak was a zinger complementing the Thai green curry. We had with a broccoli and chile garlic recipe elsewhere on NYT, mashed potatoes with olive oil, and a crisp cucumber, tomato, and radish salad. Paired with Sauvignon blanc and a very interested cat beside the platter.

Would this recipe work well either red curry paste instead of green?

@KFC
Not sure about Strip, but I bet it would be beautiful on a flank steak.

Would this work with a different cut of beef? Strip steak for example?

I used red curry instead of green, and it was very good! We ate it with olive oil mashed potatoes and steamed carrots. Excellent meal.

I think the author covered this when she wrote: 

"Green curry paste can pack quite a bit of heat; red curry paste will offer slightly milder results for this dish"

@KFC boneless beef short rib should be amazing

@Gigilaugh
The last step says to serve the steak either the lime butter.

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Top 6 green curry paste recipes from across the web

The most viewed green curry paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Thai Green Curry Paste

Thai green chicken curry

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The most viewed green curry paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine