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Forget that cobweb-covered jar of bland, questionable stuff that you aren’t 100% sure is free of fish nonsense. This purely vegan green curry paste recipe is bursting at the seams with the natural, legendary Thai flavor. Even my non-vegetarian recipe testers are in awe of how much cleaner and fresher this stuff is compared to what’s available in even the best Asian food stores.
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Green curry (kaeng khiao wan) is all about bold, crave-able heat, herbal freshness, and just the right subtle hint of sweetness. That next-level vibrant green color? Straight-up magic from fresh chilies, lemongrass, and a gang of fragrant herbs that are about to make your curries explode (like in a flavorful, not a messy-all-over-your-ceiling way).
I’ve written recipes for all kinds of curry pastes from tom yum paste, vegan red curry paste, Indonesian bumbu bali, and sambal oelek, so you already know this one’s locked-in just right! No shrimp paste, no freaky preservatives—just fresh, legit flavor. Making it yourself means you get full control over the spice, the depth, and every last ingredient—so it hits exactly how you want it to.
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🥰Why you’ll adore this vegan green curry paste recipe
⏳ Ready in Under 15 Minutes: No need to spend hours prepping—just taste some spices, toss everything in a blender, and you’re basically done. This curry paste comes together super-quickly, making last-minute Thai food nights totally doable.
✊ Vegan AF & GF: Like all of my vegan Thai recipes, this bad boy’s got no fish sauce or other such cruel and unnecessary ingredients. You still get all the deep, aromatic flavors of traditional Thai green curry without harming animals or relying on processed alternatives.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, after dialing in the perfect balance of heat, herbs, and umami, I handed this formula over to my team of
hundreds of recipe testers from across the globe.
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍵Ingredients for vegan green curry paste
Thai Green Chilies
These small but mighty chilies bring the signature heat to green curry paste, packing a sharp, bright spice that deepens as the flavors meld. If you need to tone it down (or can’t find the little Thai chilies), swap in serrano peppers. But the closest sub for these? Indian hari mirch chiles—they’ve got a similar heat and punch, and they also make some pretty insanely great Indian green chili pickle.
Lemongrass
Stick to the tender inner stalks and ditch the tough, dried-out outer layers. If fresh lemongrass is hard to track down, frozen pre-pulverized lemongrass is a solid (and super convenient) alternative; it melts right into the paste without the hassle of chopping. I go through a ton of lemongrass in my cooking, from bandrek (a spiced Indonesian herbal tea) to Vietnamese ca ri chay and Filipino laing, so having a stash of the frozen stuff is clutch.
Galangal
Galangal brings that sharp, peppery, almost piney bite that makes Thai curry hit different. Fresh is the move, but frozen or even dried can work too—just make sure to mince or grate it first unless you’re tryna floss mid-meal (this stuff is fibrous). If you’re in a pinch, fresh ginger can sub in, but you lose some of the mellow dynamic flavor.
Got leftover galangal? Throw some into spicy Indonesian potatoes for an extra punch of flavor.
Shallots
Shallots add that pungent, mellow sweetness that rounds out all the heat and acidity in this curry. Red or white onion will get the job done if you don’t have shallots. If you have some leftovers from making this, use them up to make some sambal matah and sambal dabu dabu.
Lime Leaves
Lime leaves bring a bold, floral citrus punch that makes green curry pop. Quick PSA: the common term for these (Kaffir lime leaves) is actually racist and derogatory, so let’s call ‘em what they are—Makrut. They bring that same vibrant, citrusy depth to tom kha soup, sambal goreng tempeh, and khao pad, adding layers of flavor you def. don’t wanna skip in a curry paste.
Cumin Seeds
Toasting the cumin seeds before blending wakes 'em up and deepens the flavor. Ground cumin works in a pinch, but whole seeds bring that fresher hit.
My go-to? ALWAYS the slender wild mountain cumin seeds from Burlap & Barrel—they’ve got this deep, almost piney complexity and aroma you won’t get from the usual grocery store stuff. I use them in a ton of curries, from Japanese curry powder to Madras curry powder.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Southern Thai Green Curry Paste
Southern Thai green curry paste turns up the heat with extra green chilies and a hit of white pepper. It’s a super-dope simple tweak if you want to add some fire to green curry fried rice— a little goes a long way.
Northern Thai Green Curry Paste
Northern Thai green curry paste leans heavily on fresh herbs like Thai basil, cilantro roots, and a double dose of lemongrass, giving it a herbal boost. It’s crazy fragrant and just so happens to be my daughter’s favorite way to amp up her green curry tofu.
📖 How to make vegan green curry paste
Knock this homemade green curry paste out on the first try with step-by-step photos and pro tips. Or scroll down for the easy-to-print recipe card.
Step One
The Spice Expands Consciousness:
Toast the coriander, cumin, and fenugreek seeds in a dry pan over medium heat. Keep ‘em moving for 2-3 minutes.
Step Two
Grinders, Keepers:
Immediately pour the toasted seeds into a spice grinder, mortar and pestle, or blender, let them cool for a few minutes, then grind them into a powder.
Step Three
Go on a Blender:
Remove the stems from the chilies and slice them up. Place the chilies into a blender, food processor, or mortar and pestle with the garlic, ginger, galangal, turmeric, scallions, cilantro, Thai basil, lime leaves, and lemongrass. Add the freshly ground spices, sugar, lime juice, and salt.
Step Four
Paste Maker:
Puree until you’ve got a mostly smooth, green paste.
✅ If the paste is too thick for your machine to puree, add a very small splash of water to help it along.
Step Five
Stash House:
Spoon it straight into your next curry, stir-fry, or marinade. Got extra? Stash it in an airtight container in the fridge for up to a week, or freeze it in tablespoon-sized cubes for up to 3 months.
👉Top tips
- Blend Smarter, Not Harder: If your blender struggles with fibrous ingredients like lemongrass, slice everything as thin as possible before blending. A little water can also help things move along without overworking your motor.
- Don’t Try To Use A Cobweb-Covered Antique Blender: This is a recipe that a proper high-speed blender like a Vitamix or Blendtec will make quick work of, while the 50-year-old blender you picked up for $1 at a garage sale will smoke and struggle.
🤷♀️ Recipe FAQs
Fresh galangal has a distinctly citrusy, piney flavor, but young ginger makes a solid substitute.
Store this vegan green curry paste in an airtight container in the fridge for up to a week, or freeze in small portions for up to 3 months for easy use later.
✌️You'll love these vegan Thai recipes too:
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Vegan Green Curry Paste
Equipment
- food processor (optional)
- Mortar and pestle (optional)
Ingredients
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 8 Thai green chilies or 2 serrano peppers (15. g.)
- 1 tablespoon garlic minced
- 2 teaspoons ginger grated
- 2 teaspoons galangal grated
- 2 teaspoons fresh turmeric grated
- 4 scallions stems removed
- ½ cup Thai basil
- ½ cup cilantro minced
- 6 lime leaves
- ½ cup lemongrass trimmed and thinly sliced
- 4 teaspoons coconut sugar palm sugar, or brown sugar
- ⅓ cup lime juice
- ¾ teaspoon salt
Instructions
- Toast the coriander seeds, cumin seeds, and fenugreek seeds in a dry pan over medium heat for 2-3 minutes, stirring frequently until fragrant.
- Immediately transfer the toasted seeds into a mortar and pestle, blender, or spice ginger, and allow them to cool for 5 minutes. Then grind into a fine powder.
- Remove the stems from the chilies and slice them. Combine the chilies, garlic, ginger, galangal, turmeric, scallions, cilantro, Thai basil leaves, lime leaves, and lemongrass in a blender food processor or mortar and pestle. Add the ground spices, sugar, lime juice, and salt.
- Process or pound the mixture for a couple of minutes until a smooth paste forms, scraping down the sides as needed. If necessary, add a very small amount of water to help blend.
- Use immediately, store in an airtight container in the refrigerator for up to 1 week, or freeze in 1 Tablespoon portions in an ice cube tray. Once the curry paste cubes are frozen solid, transfer them toasted freezer storage bag for up to 3 months.
Notes
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Reshyll says
Made this and tried using it as a dip, now I can't stop adding it on everything. 😅