green curry paste

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Homemade Thai Green Curry Paste

green cayenne pepper chilis (, deseeded and chopped (Note 1))

Thai green chilis (, chopped (Note 1))

red shallots / eschallots (, chopped)

lemongrass stems (,

tbsp galangal (, grated (Note 3))

garlic (, chopped)

2.5 tsp dried shrimp paste ((Belacan) (Note 4))

tsp lime zest (, grated)

tsp coriander

tsp cumin

tsp white pepper

turmeric

tbsp chopped coriander/cilantro root and stem ((Note 5))

coriander / cilantro leaves (, loosely packed)

water

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.

Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).

Use to make Thai Green Curry!

Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Thai green chicken curry

new potatoes,cut into chunks

green beans,trimmed and halved

vegetable oil

garlic clove,chopped

tbsp

coconut milk

tsp Thai fish sauce

tsp caster sugar

boneless skinless chicken(breasts or thighs), cut into bite-size pieces

lime lime

basil leaves

boiled rice,to serve

Put 225g new potatoes, cut into chunks, in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of boiling water and cook for 5 minutes.

Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> and put to one side.

In a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

Next, pour in a 400ml can of coconut milk and let it come to a bubble.

Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

Scatter with lime to garnish and serve immediately with boiled rice.

How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.

Green Curry Paste

shallot, rough chopped

lemongrass

galangal,

lime leaves (optional- you can add whole leaves directly to the curry if you prefer)

garlic

teaspoons coriander seeds (toasted and crushed, or sub ground coriander)

white pepper (optional)

Thai basil leaves or cilantro

salt

——-

shrimp sauce

Place all ingredients except the oil and shrimp paste in a food processor and pulse repeatedly until very finely chopped.

Add oil and shrimp paste and blend into a paste, scraping down the sides as needed.

I love a homemade curry sauce.  I cannot wait to try this recipe. Thank you for sharing!

I keep lime leaves and galangal in the freezer(your suggestion) so this was an easy recipe for me. Came together quickly and the extra paste was put into small jars for the freezer. Fresh lemongrass, peppers, basil, and shallots elevate this curry. Much better than store bought. Welcome back from India. I'm looking forward to see any recipes you brought back.

made this and LOVED it.  doubling up on the recipe to freeze and store for future use when I make it next.  thanks for the awesome recipe!!

Make your own Thai Green Curry Paste at home with this easy-to-follow recipe! All you'll need is 10 ingredients, 10 minutes, and a food processor.

green chiles

lemongrass,

shallot

galangal (thai ginger), peeled

½ lime

lime

¼ packed cup thai basil

coriander

tsp pink himalayan salt

2+ tbsp filtered water

Thinly chop the thai chilis, garlic, lemongrass, shallot, and galangal. Add all ingredients to the base of a food processor along with 2 tbsp of filtered water or neutral vegetable oil.

Process the ingredients for 5-7 minutes, scraping the sides of the food processor as necessary. A thick, bright green paste should form &#8211; if your mixture still looks a little chunky, add in extra water or oil in ½ tbsp increments until your desired texture is reached.

Use as desired. Store in a sealed container in the fridge for up to two weeks, or freeze in ice cube molds and defrost as needed &#8211; the paste will keep in the freezer for up to two months.

My very favorite..green curry tofu. Thank you for this recipe. I will definately try it this week. 
@Fanny..is it possible to get the recipe for the savory bread, please? Oceanview295@gmail.com

Thank you for this recipe. Made green Thai curry and it turned out delicious - everyone loved it!

Hi there! Can you please tell me what food processor (brand) are you using ? Looks like it has multiple blades, been trying to find something similar. Thank you!

This one-pan green curry dumpling bake is the ultimate weeknight dinner: juicy dumplings, creamy Thai green curry sauce and veg, all cooked in the oven in 30 minutes with minimal washing-up.

One Pan Green Curry Dumplings Bake Recipe | Marion&#039;s Kitchen

tbsp Marion’s Kitchen Green Curry Paste

tsp minced ginger

tsp minced garlic

tbsp fish sauce

400 ml coconut milk

bok choy, chopped into bite-size pieces

zucchini,

dumplings

tbsp Marion’s Kitchen Crispy Chilli Oil, to serve

Lime wedges, to serve (optional)

Step 1

Pre-heat the oven. Heat your oven to 200 °C (180 °C fan-forced).

Step 2

In an oven-safe roasting pan or casserole dish, stir together the coconut milk, Marion’s Kitchen Green Curry Paste, minced ginger, minced garlic, fish sauce and the oil from the Crispy Chilli Oil until smooth and combined.

Step 3

Add bok choy, zucchini, and frozen dumplings.

Step 4

Transfer the dish to the oven and bake for 20 minutes, or until the dumplings are cooked through and lightly golden on top.

Step 5

Drizzle the crispy chilli oil, sprinkle with coriander and add a squeeze of lime (optional). Serve hot.

A quick rest in spicy, superflavorful Thai green curry paste&nbsp; — made from aromatics and herbs like cilantro, galangal, garlic, lemongrass and fresh chiles — imbues skirt steak with complex floral heat. Besides making wonderful curries and marinades, the paste makes a great addition to soups, dressings and sauces. Look for jars or cans in Thai markets or the international aisle at the supermarket. Green curry paste can pack quite a bit of heat; red curry paste will offer slightly milder results for this dish. Serve this steak alongside a sliced tomato salad for extra color and brightness.

Spicy Green Curry Steak

skirt steak

Thai green curry paste

vegetable oil, divided

Kosher salt

salted butter,

garlic clove, finely grated

NYT Cooking

https://static01.nyt.com/images/2025/06/20/multimedia/ss-green-curry-steak-hwpz/ss-green-curry-steak-hwpz-videoSixteenByNineJumbo1600.jpg

Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.

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Pat the steaks dry and place in a large zip-top bag. (If the steaks are long, cut them into two pieces to better fit your pan later.) Add the curry paste and 1 tablespoon of the oil and massage them evenly into the steak. (For a deeper flavor, allow the steak to marinate for 2 to 4 hours in the fridge.)

Prepare the butter: In a small bowl, mix together the butter, garlic and 1½ teaspoons of finely grated zest from the lime. Season to taste with salt. Cut the remaining lime into wedges for serving.

Heat a large cast-iron pan on medium-high until hot. Add the remaining 1 tablespoon oil to the pan. Wipe off excess marinade from the steak and season the steak with salt. Add to the skillet. Cook, pressing the steak down occasionally until well-browned on one side, about 3 minutes. Flip the steak and continue to cook for another 1 to 2 minutes for medium-rare (125 to 130 degrees). (Skirt steak becomes tough when overcooked, especially if it’s grass fed beef. Keep a close eye while cooking.)

Transfer steak to a cutting board and let rest for 5 to 10 minutes. Slice steak against the grain and serve with lime butter and lime wedges.

Fantastic.  I put the meat on the gas grill for about 3-4 minutes including a turn over.  Let it rest prior to cutting it. Came out med-rare, perfect.  With the added sauce, great.  The meat was just spicy enough.

This is a great way to marinade steak. I kept the marinade on for about 2 hours.

Very nice. This would work well with flank steak, hanger steak, or boneless short ribs, but it is wonderful with outside (yes, demand outside) skirt steak. The flavoring is lovely and fairly delicate. You could substitute red curry paste for green, but I recommend against it.

This was unbelievably delicious, the simple ingredients of green curry paste and lime garlic butter really elevate the steak.  We made for 2 using a 1 lb. flank steak cut in half, marinating as instructed except for adding a little salt.  Cooked for 4 full minutes on the first side, flipped and didn’t move for 3 minutes on the second side, removed to a plate to rest for 5 minutes.  It came out beautifully seared on each side, and a perfect medium rare for my slightly larger and thicker cut and a perfect medium for my partner’s slightly smaller cut.  Best steak I’ve made or had in years.

This recipe means well.  It's not gross.  But just... have a standby entree ready.

This is an excellent treatment for steak, the butter is a key element that lifts this simple dish to new levels. I marinated for the full four hours after lightly scoring the meat on both sides. Served with brown basmati rice and steamed broccoli.  Simple prep for a lovely meal.

Very good. I would recommend increasing the cook time to 4 mins on one side and 2 on the other.

Oh boy, was this good!   I made it with NY strip as they didn’t have any skirt steak and anyway I’m not a huge fan of that cut. I had him slice two New York strips horizontally so they were about 3 1/4 in  thick each. Otherwise I did it exactly as the recipe instructed. Delicious! I served it on zucchini noodles with scallions, cilantro and toasted pine nuts on top. This will definitely become one of my regular dinners.

Very tasty! One note of caution:  I cooked a small skirt steak, and it cooled off so much during the resting period that the lime butter didn't melt. Pretty gross eating pats of butter, and yes it was room temperature.

Would this work if grilled instead of cooked in cast iron skillet?

I set out to make this but discovered my green curry paste had long since expired, so I grilled a tri-tip so that I'd have a vehicle for the lime butter.  The lime butter is fantastic!!  Slather it on grilled meat, corn, bread....the possibilities are endless.  It truly elevates anything it touches.

Make this! Delicious and requires almost zero thought or attention! Cooked this tonight. Bought hanger steak bc the grass-fed version was on sale. Failed to read the recipe all the way through until I was standing at the grill, but I stayed on the grill track bc our ac is broken, it’s July in D.C., and no way was I frying steak in the house tonight. Also grilled some Mexican green onions. The steak juices and lime butter melded into a delicious, glossy sauce in the serving dish, so I alligator-rolled the steaks in it before slicing and calling everyone to dinner. So yummy! 
Would be excellent for an impromptu dinner party as it doesn’t require a long marinade, fussy prep, fragile ingredients, or attention to detail. It sounds like I don’t enjoy cooking. I do, actually, love to cook, but sometimes extremely easy is what you want!

Would this recipe work well with cooking the skirt steak on a gas grill?

Great recipe.  Made it with sweet corn and set some of the butter aside for the corn - so good!

One of the best meals I’ve made from NYT  and so easy! Made as written and served with jasmine rice & broccoli that I roasted with garlic, shallots and ginger and then tossed with fresh cilantro and lime juice.

For tenderness, opt for outside skirt steak vs inside skirt steak. Skirt steak not specifically labeled ‘outside’ is generally ‘inside.’

Fantastic - perfect summery late June Saturday evening. The lime zest garlic butter was superb and an extra squeeze on flap steak was a zinger complementing the Thai green curry. We had with a broccoli and chile garlic recipe elsewhere on NYT, mashed potatoes with olive oil, and a crisp cucumber, tomato, and radish salad. Paired with Sauvignon blanc and a very interested cat beside the platter.

Would this recipe work well either red curry paste instead of green?

@KFC
Not sure about Strip, but I bet it would be beautiful on a flank steak.

Would this work with a different cut of beef? Strip steak for example?

I used red curry instead of green, and it was very good! We ate it with olive oil mashed potatoes and steamed carrots. Excellent meal.

I think the author covered this when she wrote: 

"Green curry paste can pack quite a bit of heat; red curry paste will offer slightly milder results for this dish"

@KFC boneless beef short rib should be amazing

@Gigilaugh
The last step says to serve the steak either the lime butter.

Sweet coconut milk tempers the fiery pungency of Thai green curry paste in this easy one-pot salmon and rice meal. Fresh scallions and cilantro add herbal freshness, while chopped baby spinach makes the whole thing even greener. Note that different brands of rice absorb different amounts of water, so don’t be afraid to add more water as needed.

Green Curry Salmon With Coconut Rice

salmon

salt and black pepper

virgin coconut oil

scallions,

garlic cloves, finely grated or minced

unsweetened, full-fat coconut milk

sushi rice

baby spinach

cilantro leaves

Lime wedges,

https://static01.nyt.com/images/2023/01/18/multimedia/11Apperex-Salmon-wqhp/11Apperex-Salmon-wqhp-videoSixteenByNineJumbo1600.jpg

David Malosh for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2023/01/18/multimedia/11Apperex-Salmon-wqhp/11Apperex-Salmon-wqhp-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/01/18/multimedia/11Apperex-Salmon-wqhp/11Apperex-Salmon-wqhp-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2023/01/18/multimedia/11Apperex-Salmon-wqhp/11Apperex-Salmon-wqhp-facebookJumbo.jpg

Lightly season salmon with salt and pepper, and spread 1 tablespoon curry paste all over the fillets. Set aside.

Heat oil in a 5- or 6-quart Dutch oven over medium. Stir in scallion whites and most of the greens, reserving 2 tablespoons scallion greens for garnish. Cook until golden brown, about 3 minutes. Stir in garlic and a pinch of salt, and cook until fragrant, about 1 minute longer.

Stir in coconut milk, remaining 3 tablespoons green curry, 1 1/2 cups water and 1 1/2 teaspoons salt. Stir in rinsed rice and reduce heat to low. Let simmer, covered and stirring occasionally, for 20 minutes. Using a wooden spoon, gently fold in spinach, cilantro and a pinch of salt. If the rice looks dry and threatens to stick to the bottom of the pot, stir in 2 to 4 tablespoons more water.

Place salmon filets on top of rice, raise heat to medium-low and cook, covered, until salmon is just cooked through, 12 to 20 minutes, depending on thickness.

Remove from heat and taste rice for doneness. If the salmon is done before the rice, gently remove the fish from the pan using a metal spatula, transfer to a plate and tent with an overturned bowl or foil to keep warm, then continue to cook rice until tender, adding more water if the rice seems dry. Taste and season with salt as needed. Squeeze a lime wedge over the salmon and serve immediately, garnished with reserved scallions and more lime wedges on the side.

I thought the recipe was delicious. I use the just under the 3 tablespoons of green curry paste as recommended as it was all I had left in my container. I found it to be spicy, but not overpowering, and my kids felt the same, and we were able to eat it without needing to doctor to lower the spice level.

The only challenge I found with this recipe was in adding the salmon to the pot to cook. I had about 1 and 1/3 pound of salmon divided into two fillets. It was going to take much longer than the maximum 20 minutes that they recommended for that salmon to cook all the way through.  Next time I would go ahead and portion my salmon into smaller pieces and add them earlier in the cooking time for the rice to make sure that they are the way I wanted them to be.  For this recipe since I was making a side of cauliflower anyway to go along with the meal, I ended up putting the salmon fillets on the pan. I used for the cauliflower and sticking it under the broiler to speed up the cooking time. It ended up being yummy and I will make it again.

Love the flavors, but I'll half the amount of rice next time.

Only had massaman curry paste on hand, so used that - good, especially for my heat-adverse family, but will make again soon with the green curry, as I think that will be even better. Only other tweak was to leave out most of the salt and instead add about 2 tsp fish sauce to the rice (along with coconut milk and water) - strongly recommend! Ample lime juice at the end made it perfect.

I used onion instead of scallions. 
Cooked rice with first ingredients but then added chopped jalapeño peppers halfway through and added spinach at the end. 
In separate pan, seared green pepper then set aside. 
Then seared salmon.

I ended up making with Jake trout & doing 1/2 green chili paste & 1/2 red chili paste as that was what I had. Otherwise made as described. 12 minute fish —pretty thin filets—was perfect. Rice was perfectly cooked

Will make again- excellent flavor. I cut the recipe in half for two people. I used Arborio rice and found the cook time to be too long, next time I’ll cut back the rice cook time by 5 or 10 minutes and let it finish with the salmon. Salmon cook time was perfect at 12 minutes for roughly 3/4” thick filets.

I love this but I finish it off in the oven at 180 C / 360 F instead of on the hob because the rice caught and even burned in places the first time I made it.

Recipe is pretty tasty. Some steps are out of sequence as others have mentioned. 

This dish is missing a bit of depth and richness. Recommend sesame oil in the pot in lieu of canola. Also the dish really pops with some spicy chili crisp garnish. 

Will make again.

I would like to cook this ahead to make for my elderly mother as a New Year's Day lunch. If I wait to cook it when I get there she gets impatient. Thoughts about making ahead - maybe adding the spinach right before serving?

FWIW… I had some fresh ginger around that I grated and threw in at the same time as the garlic (~1 Tbs). It was a lovely addition.

Followed recipe exactly as written.  Gloppy mess.  Spinach was slimy.  Rice was goopy.  Not nearly enough taste.  Big disappointment and waste of time.  We had extra ice cream as a consolation prize.  If I did it again -- which I won't -- I'd cook the rice in a rice cooker, add the herbs/spinach at the end, triple the spices, and broil the salmon separately.

I've made this several times now and can suggest just a few hints. I had jasmine rice and rinsed it as she suggests. I also added an extra 1/4 water to the rice cooking liquids. Keep your heat on low as she suggests, it will come to a low simmer and cook the rice beautifully. Also added the 2-3 tbsp of water to the rice after adding the the spinach and cilantro. Added the salmon and checked it at 11 minutes. Perfection! I also used a very large nonstick pan with a glass lid.
We love this!

I loved the idea of this dish but the method did not work for me at all, and I am a foolproof rice cooker! Rice was complete mush with burning bits on the bottom and salmon was barely halfway cooked. Had to pull it off and pan sear to finish and then even still it was all pretty bland and I tend to season on the aggressive side.

Delicious. Curry paste was a little too much heat for my chili averse husband but the salmon was tender, buttery and well seasoned to both our tastes. I mistakenly picked up,Italian parsley instead of cilantro but the finished product t was great anyway. I did add a pinch of dried coriander with the parsley

1) Putting curry paste on filets: little flavour. Should rub filets all over with curry paste & 1 tsp veg oil. 2) Why add salt in bits? Add full salt in coco-milk; spreads evenly. 3) Frying order all wrong for flavour. Correct order is: Fry garlic 1 min, add scallions 3 mins, add green curry 1-3 mins, add spinach as long as necess to reduce volume. Then add together rice, coco-milk, water, total salt per your taste, & coriander stems. Cook till done. Garnish with coriander leaves & lime. Cont’d>

SK - Melissa correctly recommends adding garlic at end of frying because adding it first results in the garlic burning. Garlic lovers will also note more garlic flavor is present if it's added at the end of frying/sautéing: less evaporation of aromatics. When cooking in a liquid  (soup, sauce, braise), garlic can be added up front because it will not burn.

Equal parts vegetable broth and coconut water. You get the coconut flavor without the saturated fat. Won’t be as intense a flavor as coconut milk but still flavorful.

Would you please recommend a brand of green curry?

For 2: two 5 oz salmon filets, 3/4 c bomba or Arborio or sushi rice. Used a can of “light” coconut milk plus a cup of water. I found cook times to be spot on - 19 mins for rice and 12 more minutes with salmon.  Use full 4T of curry paste unless you’re chili averse.  Also used recipe amounts of spinach, cilantro and scallion. Well worth trying and repeating. Thanks!

How might one adapt this for whole grain rice? We use short grain brown rice. But never tried additions like greens and coconut milk in the process. I wonder if it would work to cook the rice partway first. Anyone with insight?

This was a delicious and easy meal for two who love rice and fish. Long-grain rice is a weekly staple for us, always cooked with some skinless, boneless chicken strips/ thighs on top, and a variety of herbs and spices. We will add this new tasty recipe to our rice and protein list. Thanks!

>Cont’d 4) NEVER add water midway to rice - you’ll get glop. Must check before starting what that rice variety needs & adjust for added spinach volume. Most rices need 2 water:1 rice & bit extra for veges. 5) Add fresh coriander roots to coco-milk for more flavour (don’t eat them). >Cont’d>

We cook plain basmati rice in about half the time than in this recipe while doubling the water. The cooking time difference must be due rice type and additional spinach.

Delicious!!! We made this with Mekhala green curry paste (quite spicy, highly recommend), jasmine rice, light coconut milk, and sockeye salmon. So good! I added the spinach and cilantro at the very end of cooking so it would be wilted but not overcooked. It was easy and tasty! Looking forward to making it again!

Could one use brown rice and cook about 40 min. before adding salmon?

If you fry the garlic first it will become burnt.  I think the order it is in is correct.

Any ideas of substitutions for coconut milk? After a heart attack in our family, we are really watching how we eat.

I made this with basmati rice that was pre-sautéed in coconut oil (I don't like cooked rice to get gloopy) with shallots, Chinese spinach and bits of dried tomato and then cooked in the traditional 1:2 proportion with a 50/50 mix of full-fat coconut milk and water.  I used black cod (aka sable fish) instead of the salmon, and laid it into the rice mixture right from the beginning - it cooked to a perfectly silky texture in the same amount of time that it took the basmati to become tender.

Delicious! For our stove we have learned that 20 minutes of cooking rice before adding salmon and 20 minutes of cooking rice with salmon is just too long for the rice. We add the salmon just as soon as the rice is solid enough to hold the salmon - somewhere between 5-10 minutes of cooking. Flavor was wonderful and salmon was smooth and creamy.

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