Homemade Thai Green Curry Paste (Vegan, Gluten-Free)

I first started making this Thai Green Curry Paste when finding a truly vegan version felt almost impossible—every store-bought jar had fish sauce tucked inside. So, I began blending my own, using fresh lemongrass, basil, galangal, and chilies.

 Over time, it became one of those recipes I rely on week after week, the kind I make in double batches because it freezes beautifully. Now you will always find a frozen Thai green curry paste in my freezer, ready to drop into a pot on busy evenings when I want something fresh, aromatic, and homemade without the extra work.

Most people assume Thai Green Curry Paste is complicated and reach for a store-bought jar. But the flavor and aroma of the homemade version are so distinct and vibrant that once you taste it, there’s simply no going back. The freshness of the herbs, the brightness of the kaffir lime, and the gentle heat from the chilies create a depth you can never get from a packaged paste — it’s the kind of difference you notice immediately.

Ways to Customize Vegan Thai Green Curry Paste

One of the biggest advantages of making Thai Green Curry Paste at home is how customizable it becomes. You control everything — the heat, the herbs, the texture, and the ingredients — so the paste adapts to your kitchen and your lifestyle, not the other way around. Here are simple ways to tailor it to your preferences:

• Skip garlic — ideal for households that avoid garlic; the paste stays bright and herb-forward.
• Use Tamari — swap soy sauce for Tamari to keep it fully gluten-free without changing the flavor profile.
• Make it mild — reduce Thai green chilies for a gentler, family-friendly curry.
• Boost the basil — add extra Thai basil for a more herbal, aromatic paste.
• Brighten with kaffir lime — increase the zest or add a splash of juice for a sharper, citrus-forward flavor.
• Add richness — blend in coconut cream for a silkier, creamier paste.

How to Make Thai Green Curry Paste at Home

It’s one of the easiest things to make in the kitchen — blend all the fresh herbs, spices, and seasonings until smooth. Adjust the consistency with coconut milk or coconut cream, and your paste stays bright, aromatic, and ready to use immediately.

How to Freeze and Store Thai Green Curry Paste

Once blended, you can keep the paste in the refrigerator for 3–4 days. For longer storage, freeze it immediately in small cubes or small jars. This makes weeknight cooking effortless — pop out a cube and drop it into your pot. It’s one of the easiest ways to keep homemade flavor on hand.

Easy Weeknight Recipes Using Thai Green Curry

This curry base truly earns its place in my kitchen on weeknights. On busy evenings, I sauté whatever vegetables are on hand, add quinoa, drop in a couple of frozen curry cubes, and pour in coconut milk. The Instant Pot does the rest while I set the table. By the time everyone gathers, a warm, fragrant Thai-inspired dinner is ready — no chopping, no measuring, no fuss.

Here are a few dishes that come together beautifully with Thai Green Curry paste:

• Thai Green Curry — the classic, cozy, aromatic curry with vegetables, tofu, or chickpeas.
• Thai Green Curry Quinoa — a one-pot, protein-rich dinner that cooks itself in the Instant Pot.
• Thai Green Curry Vegetable Stir-Fry — toss your favorite veggies in a wok for a quick, fragrant meal.
• Thai Green Curry Noodles — silky noodles coated in a creamy, herb-forward curry sauce.
• Thai Green Curry Coconut Soup — a cozy, broth-based soup with tofu, mushrooms, and bright kaffir lime.
• Thai Green Curry Fried Rice — leftover rice transforms into a vibrant, aromatic weeknight dish.

Recipe

5 from 5 votes

Homemade Thai Green Curry Paste (Vegan, Gluten-Free)

This homemade vegan Thai green curry paste brings together real herbs, clean flavors, and vibrant aroma — especially when made with ingredients from your own kitchen garden. Once you make it at home, there is no going back to store‑bought paste. It’s completely vegan, effortless to prepare, and freezer‑friendly, making weeknight cooking simple and satisfying. Blend it, portion it, and freeze it so it’s ready anytime you need a quick, comforting and nourishing dinner.

Review Print Pin Share

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Condiments, Main Course

Cuisine: Thai

Diet: Hindu, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: green curry paste, thai curry, Thai curry paste, Thai green Curry

Servings: 8 servings of 4oz

Calories: 115kcal

Author: Rupali Agarwal

Equipment

• Blender
• Utility knife
• Cutting Board
• Colander

Ingredients

From Pantry

• ¾ cup Coconut milk
• 2 tablespoon Soy sauce for Gluten or Wheat Free version use Tamari instead
• 3 tablespoon Lemon Juice 3 tbs or more depending on taste

Spices

• 2 tablespoon Sugar
• 2 tablespoon Coriander Seeds
• 1 tablespoon Cumin Seeds
• 2 tablespoon White Peppercorns

Produce

• 100 g Lemon Grass 3 stalks chopped
• 20 g Green Thai Chilies This will make mild spicy paste, adjustbfor your spice lvl.
• 150 g Shallots 3 medium size chopped
• 10 g Garlic 4 to 6 cloves based on taste
• 100 g Galangal three thumb size pieces; if you not able to find galangal then use ginger instead
• 75 g Cilantro 3 cups chopped leaves and stems
• 50 g Basil 2 cup loosely pack

Instructions

Show PhotosNo Photos

• Put all the ingredients in the blender.
  
• Blend till you get a fine paste and you are done.
  
• If you feel like, you can taste the curry and personalize it according to your taste by adjusting the spices. Remember, this is not cooked, so it is going to taste little strong. Now you can use this curry past in your dish or you can store it for future use, like I do.
  
• Freeze these and then whenever you need Thai green curry flavors, simply pop a few cubes and use them.
  

Notes

Above quantity of ingredients will be enough to make curry paste for 3 - 4 batches for a family of four. Most of the Thai curry pastes available in stores use fish sauce or shrimp paste as one of the ingredients. You are welcome to use it also, if you prefer. I have not used it to keep the dish vegetarian.

Nutrition Facts

Homemade Thai Green Curry Paste (Vegan, Gluten-Free)

Amount Per Serving (4 oz)

Calories 115 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g25%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Sodium 272mg12%

Potassium 319mg9%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 5g6%

Protein 3g6%

Vitamin A 974IU19%

Vitamin C 10mg12%

Calcium 65mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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