Thai Green Curry Paste Recipe Easy way to Make Vegan Curry Paste
Best easy way to make vegan Thai green curry paste recipe. You can make it at home and store it in The refrigerator for later use
  • CourseCurry Paste
  • CuisineThailand
Servings Prep Time
4People 10Minutes
Cook Time
10 Minutes
Servings Prep Time
4People 10Minutes
Cook Time
10 Minutes
  • 1Bunch of Sweet basil leaves (only use leaves)
If you want to use Thai besil you can But use it carefully flavour of thai besil is very strong than sweet besil leaves
  • 1Tsp Fresh Lemon juice
  • 4peices of Kaffir lime leaves
  • 1Tsp Zest of kaffir lime
  • 1Stick Lemon grass Chopped as finely as you can
  • 1Tsp Chopped Galangal(Thai Ginger)
  • 1Deseded Deseeded green chilli choppedYou can use Hot chilli or a green chilli which is not hot .It’s up to you.
  • 1Bunch of coriander or cilantro leaves( only use leaves)
  • 4Big Cloves of garlic
  • 1/2Cups of Water
  • 1Bunch of spring onions/Scallions( Only use leaves}
  • 1Tsp White pepper powder
  • 1TSp Of Sea salt or Iodized SaltSalt as per your taste
  • 1Tsp Coconut oil
  1. Take all the pre-cleaned and washed ingredients( except lemon juice) in a blending jar and Blend all the Ingredients very well.
  2. Blend all the ingredients until it looks like a thick fibrous paste.
  3. Don’t get panic if the paste looks like very fibrous. Even My curry paste looks the same. What you have to do when you Lemon it in a curry take a required amount of curry paste and mix it with hot water then stain the paste with a strainer or sieve. You will see all the fibrous things are not there in the curry paste.
  4. It is normal to curry paste looks fibrous. Because we are using natural fresh lemongrass. Lemongrass is very hard to blend and sometimes it not blend properly. If you have a stong blender use it may be it can blend very smoothly.
  5. After the blending process did take a frying pan and warm coconut oil in it. Once the coconut oil melts in the frying pan add the curry paste and mix well with the oil. DO NOT COVER THE PAN IN THIS STAGE. IF YOU DO THAN THE CURRY PASTE COLOUR WILL CHANGE AND IT WILL LOOKS DARK GREEN AFTER COOKING WHICH WE DONT WAT.
  6. We are cooking the paste to reduce the water in it so that we can preserve it for at last 2 weeks in the refrigerator.
  7. After all, the moister gone from the curry paste make it cool in the frying pan. When it’s cool add lemon juice in it mix well and then store it in an airtight glass container. Do not store it in a plastic container.
  8. Now your own homemade Thai vegan green curry paste is ready to use. Use it in soups, curries and rice diss to make wonderfully tasty Thai dishes.
Recipe Notes

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