Easy homemade green curry paste.

Making Thai green curry paste is easier than I'd imagined it would be!

Provided you have the ingredients and the right tool (appliances) to make the paste.

Homemade green curry paste always tasted much better than store-bought paste.

How to make Thai green curry paste?

A list of ingredients can be found in the recipe card below.

A) Spices

Pan fry these cumin seeds, coriander seeds, and black peppercorn separately.


Black peppercorns


Coriander seeds


Cumin seeds


Pan-fry or pan-roast separately.


Once the spices are cooled, transfer to a grinder.


Grind to a powder form.

B) Fresh ingredients

Green chilies
The best chilies to use are the bird's eye chili.
But if you cannot take the chili heat, mix it with other less spicy chilies.



I used shallots.
Shallots give a sweeter taste to curries compared to brown onions


Chopped garlic


Chopped lemongrass and galangal


Coriander roots


I used Nutri Bullet to blend my fresh ingredients for a smoother paste.

You can opt for the traditional mortar and pestle.

C) Mix both spices and onion blend

Mix the blended onion mixture with ground spices to make the base of Thai green curry paste.

Now we are ready to cook out our awesome Thai green curry chicken.

A quick video on How to make Thai green curry paste.

Ideas for your Thai theme dinner : 
Appetizer: Thai Glass Noodle Salad


Main course: Thai green curry served with jasmine rice (recipe soon)
Dessert: Mango Glutinous rice dessert 

Original article posted on 22nd May 2016.

In the little space of earth that we have in the backyard, we managed to grow lemongrass, chillies, lemon, lime, and Thai basil. As winter slowly creeps in with cold mornings, with 'lull-you-to sleep' sunrays, my Asian veg patch is following Mother Nature's rhythm, slowly going into slumber.

It was time to harvest, and tidy up.
We had in our hands kilos of lemongrass (easily more than 3 kilos!!), about 1 kilo of lime, 5 kilos of lemon, and plenty of Thai basil.

Looking at the harvest... 2 words came to mind ~ green curry :D



Valcom is the brand that I'd grab from the supermarket shelf when I have the craving for green curry. It was as easy as opening the jar, but it had a slightly bitter taste! and I dislike anything bitter to the bitter end (pun intended ;p).

First attempt to make Thai green curry paste, there was a slightly bitter aftertaste, so in a nutshell it wasn't great. We finished the paste nevertheless (better bitter than waste!!).

Still have plenty of raw ingredients from our marvelous harvest... we proceed to make our second batch.  It turned out much better. The slight bitter taste was not there anymore.

What do you think makes the Thai green curry paste bitter?
Scroll past recipe for an answer ;P