• Sharon Rhys

Green Curry Paste

This green curry paste is easy to make and it is fragrant as well fresh. While you can buy this already prepared in bottles, homemade is the best.

The paste is best used immediately. However, this paste can be stored in glass jars and refrigerated for a few weeks.

**see recipe for exact measurement



Makes : ~624 gm / 22 oz.


12 Thai/Vietnamese green chili peppers (roughly chopped)

8 big green chili peppers (roughly chopped)

1 tbsp. lime zest

75 gm red onion (roughly chopped)

10 garlic cloves (roughly chopped)

4 lemongrass stems (sliced)

4 tbsp. grated galangal

2 tsp. ground coriander

2 tsp. ground cumin

½ tsp. ground turmeric

½ tsp. white pepper

10 – 12 stalks cilantro

2 – 3 tsp. lime juice

2 tsp. vegan fish sauce

**2 tsp. infused garlic oil (see Notes)

¼ tsp. salt (optional)


  1. Blend all ingredients in a food processor/blender into a fine paste.

  2. Use immediately. Otherwise, stir the salt into the paste and freeze until ready to use.


  • I used La Tourangelle infused garlic oil to make the paste.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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