Thai Green Curry Paste Recipe Vegetarian Made Easy and Tasty

If you love the vibrant flavors of Thai cuisine but follow a vegetarian lifestyle, making your own Thai green curry paste at home is a fantastic way to enjoy authentic taste without compromise. This paste forms the heart of many delicious Thai dishes, offering a perfect balance of spicy, aromatic, and fresh notes.

Unlike store-bought versions, homemade curry paste lets you control the ingredients, ensuring it’s free from fish sauce or shrimp paste, making it 100% vegetarian-friendly. Plus, it’s incredibly fresh and bursting with flavor, bringing a true taste of Thailand right into your kitchen.

Whether you’re planning a comforting curry bowl, a stir-fry, or a flavorful soup, this green curry paste will elevate your dishes. It’s also a wonderful base for experimenting with various vegetables and plant-based proteins.

Ready to embark on a culinary adventure? Let’s dive into the recipe and learn how to make this aromatic paste from scratch!

Why You’ll Love This Recipe

This vegetarian Thai green curry paste recipe is easy to make, packed with fresh herbs and spices, and completely customizable. It uses simple, wholesome ingredients that you can find at most Asian markets or well-stocked grocery stores.

The paste is vibrant green from fresh green chilies and herbs, delivering a bright and zesty flavor profile that’s both spicy and fragrant.

Making your own curry paste means no preservatives or added sugars, so it’s healthier than many store-bought options. It’s versatile too — use it not just for curries but also in marinades, soups, or even dipping sauces.

Plus, it stores beautifully in the fridge or freezer, making meal prep a breeze.

Ingredients

• 4-5 fresh green chilies (adjust based on spice preference)
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled
• 1 stalk lemongrass, white part only, finely chopped
• 1-inch piece galangal, peeled and sliced (or ginger as substitute)
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin seeds
• 1/2 teaspoon white peppercorns
• 1 teaspoon kaffir lime zest (optional but recommended)
• 1/4 cup fresh cilantro roots or stems, cleaned and chopped
• 1 tablespoon Thai basil leaves
• 1 teaspoon salt
• 1 tablespoon vegetable oil or coconut oil

Equipment

• Mortar and pestle (traditional method) or a small food processor/blender
• Sharp knife for chopping herbs and roots
• Measuring spoons
• Citrus zester or fine grater (for lime zest)
• Clean airtight jar or container for storage

Instructions

1. Prepare your ingredients. Rinse the green chilies and fresh herbs thoroughly. Remove seeds from chilies if you prefer less heat. Peel and chop the shallots, garlic, lemongrass, and galangal into small pieces to make pounding or blending easier.
2. Toast the spices. In a dry skillet over medium heat, lightly toast the coriander seeds, cumin seeds, and white peppercorns until fragrant (about 2-3 minutes). Let them cool, then grind them into a fine powder using a mortar and pestle or spice grinder.
3. Start pounding or blending. In a mortar and pestle, start by pounding the salt and garlic into a smooth paste. Then add the shallots and lemongrass, pounding until well combined.
4. Add chilies and roots. Gradually add green chilies, galangal, and cilantro roots, continuing to pound into a smooth, thick paste. If using a food processor, pulse in batches to avoid overheating the herbs.
5. Incorporate herbs and spices. Mix in the toasted ground spices, kaffir lime zest, and Thai basil leaves. Pound or blend until everything is fully integrated and the paste is bright green and aromatic.
6. Finish with oil. Stir in the vegetable or coconut oil to help preserve the paste and improve texture. This also helps the flavors meld together beautifully.
7. Transfer and store. Spoon the curry paste into a clean jar or airtight container. Store in the refrigerator for up to 2 weeks or freeze in portions for up to 3 months.

Tips & Variations

For a milder paste, reduce the number of green chilies or remove their seeds before blending.

Using a mortar and pestle will give you the most authentic texture and flavor, but a food processor works well for convenience. Just be careful not to over-blend and heat the paste, which can affect its vibrant color and fresh taste.

If you can’t find galangal, fresh ginger is a fine substitute though the flavor will be slightly different. Kaffir lime zest adds a fantastic citrus aroma, but if unavailable, a small amount of lime zest or lime leaves can be used.

For a vegan and vegetarian-friendly curry, avoid using shrimp paste, which is common in traditional Thai green curry paste. This recipe is crafted without any animal products, making it perfect for plant-based diets.

Nutrition Facts

Note: Nutrition values are approximate and may vary depending on exact ingredients and portions used.

Serving Suggestions

This green curry paste is the foundation for a variety of delicious vegetarian Thai dishes. Try simmering it with coconut milk, tofu, eggplant, bell peppers, and bamboo shoots for a classic Thai green curry.

Serve over fragrant jasmine rice or with steamed rice noodles.

You can also use the paste as a marinade for grilled or roasted vegetables, or mix it into stir-fries for an extra kick of flavor. Another idea is to blend it into soups for a spicy, aromatic broth.

For inspiration, check out these related recipes to complement your homemade paste:

• Asian Vegan Recipes for Delicious and Healthy Meals
• Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas
• Vegetarian Swiss Chard Recipes for Healthy Meals

Conclusion

Making your own vegetarian Thai green curry paste is a rewarding and flavorful way to elevate your cooking. This recipe brings together fresh herbs, spices, and bright citrus notes to create a paste that bursts with authentic Thai flavors without any animal products.

It’s versatile, easy to store, and can be used in countless dishes from curries to stir-fries and soups.

By preparing the paste yourself, you gain full control over the ingredients, ensuring a clean, healthy, and delicious flavor that’s perfect for your vegetarian meals. Whether you’re a seasoned cook or a curious foodie, this recipe will bring a touch of Thailand to your home kitchen.

Enjoy experimenting with it and happy cooking!

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