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5 from 2 votes
Jar Filled with Vegan Green Curry Paste with Spoon
Vegan Green Curry Paste
Prep Time
15 mins
Total Time
15 mins

Homemade curry paste is so much better than store-bought, and super easy to make! This vegan green curry paste is made from a blend of Thai spices, hot peppers, and fresh basil and cilantro. It whips up in minutes and can be used for seasoning your favorite Thai curries.

Course: Sauce
Cuisine: Thai
Keyword: green curry, thai curry paste, vegan curry paste
Servings: 16
Calories: 18 kcal
Author: Alissa
  • 1 (4 to 6-inch) lemongrass stalk
  • 6 garlic cloves
  • 3-6 fresh green hot peppers*, seeded and stemmed (wear gloves!)
  • 2 medium shallots, quartered
  • 2 kaffir lime leaves (about 1 tablespoon if using jarred leaves), or 1 teaspoon fresh lime zest
  • 3/4 cup fresh cilantro stems and leaves, packed
  • 1/2 cup fresh basil leaves (use Thai basil, if available), packed
  • 1 1/2 tablespoons freshly grated galangal, (about a 2-inch piece) or fresh ginger**
  • 1 tablespoon lime juice***
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon canola oil, optional
  1. Cut a slit down the length of the lemongrass stalk, and then peel off and discard the rough outer layer. Cut the remaining inner portion into 1-inch pieces.

  2. Place the lemongrass into the bowl of a food processor fitted with an s-blade. Add all remaining ingredients except for the oil. 

  3. Turn on the food processor and blend the ingredients to a thick paste, stopping to scrape down the sides of the bowl as needed.

  4. Optionally, drizzle in a tablespoon of oil with the food processor running, in order to smooth out the paste.

  5. Store the paste in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Recipe Notes

*I used 4 jalapeño peppers, but Thai chiles or serrano peppers would work well too.

**Galangal has a citrusy flavor. If you substitute ginger, consider using an extra teaspoon or so of lime juice and an extra small lemongrass stalk.

***Traditionally, kaffir lime juice would be used, but I've never come across it. If you can get your hands on some, go for it!

This recipe makes about 1 cup.

If you make this and would like some recipe ideas to put it to use, try my Thai Green Curry with Tofu and Veggies or Easy Green Curry Potato Soup.

Nutrition Facts
Vegan Green Curry Paste
Amount Per Serving (1 tablespoon)
Calories 18 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Sodium 252mg11%
Potassium 55mg2%
Carbohydrates 2.3g1%
Fiber 0.3g1%
Sugar 0.2g0%
Protein 0.4g1%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.