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.
- 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
- ¾ cup fresh cilantro stems and leaves, packed
- ½ cup fresh basil leaves (use Thai basil, if available), packed
- 1 ½ tablespoons freshly grated galangal, (about a 2-inch piece) or fresh ginger**
- 1 tablespoon lime juice***
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon canola oil, optional
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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.
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Place the lemongrass into the bowl of a food processor fitted with an s-blade. Add all remaining ingredients except for the oil.
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Turn on the food processor and blend the ingredients to a thick paste, stopping to scrape down the sides of the bowl as needed.
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Optionally, drizzle in a tablespoon of oil with the food processor running, in order to smooth out the paste.
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Store the paste in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
*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.