A really wonderful Thai Green Curry Paste which you can make ahead and keep in your fridge for up to 2 weeks and use as needed.

You will need;

  • Garlic
  • Red or green chillies
  • lemongrass paste
  • spring onions
  • fresh root ginger
  • kaffir lime leaves
  • a big bunch of fresh coriander
  • ground coriander
  • ground cumin
  • brown sugar
  • Tamari
  • Tamarind paste
  • 1 tbsp apple cider vinegar

Make the paste by adding all of the paste ingredients to a food processor jug;

Blitz until smooth;

Add the paste to a suitable pot or container and pop in the fridge until needed;

Thai Green Curry Paste (vegan and takes only minutes to make)

Thai Green Curry Paste

Prep Time 5 minutes
Total Time 5 minutes
Author Joanne


  • 2 large cloves garlic peeled
  • 2 green or red chillies stalks and seeds removed
  • 1 tbsp lemongrass paste you can sub this with lemon zest from 1 lemon if needed
  • 5 spring onions ends removed
  • 2 inch fresh root ginger peeled
  • 4 dried kaffir lime leaves
  • 50 g fresh coriander
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • 1 tbsp tamari
  • 1 tbsp tamarind paste
  • 1 tbsp apple cider vinegar


  1. Place all of the ingredients into a food processor and blitz until smooth.

Recipe Notes

Store in the fridge for up to 2 weeks or use in this recipe.


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