Vegetarian, vegan and gluten-free Homemade Thai Green Curry Paste recipe using all fresh ingredients in few quick steps. A healthy alternative for Thai curry paste with no preservative or no additive. Simply mix all the ingredients, blend, and ready to use. To reduce your work further, make a double or triple batch of this and freeze it.
For your next dish where you want to use the same flavors, all you have to do is pop some cubes out of the freezer.
Use for Quick Weeknight Dinner Recipes
Cooking is not just for those who have a lot of pleasure time to spend in the kitchen. Busy families also want to put healthy and fresh meals at the family dinner tables. You can make the Thai Green Curry paste over the weekend and freeze it. Then during the weekdays, you can use it for recipes like vegetarian Thai Green Curry Quinoa.
Just saute the vegetables of your choice in an Instant pot, add quinoa, frozen curry paste cubes, and coconut milk. Let the IP (Instant Pot) cook while you set up the dinner table and your warm fresh healthy meal will be ready just in time.
Green Curry Paste Made-from-Scratch with No Preservatives or other Adulterants
One of the key ingredients for any Thai green curry recipe is Thai green curry paste. Most people would usually buy it from a store assuming it is complicated to make. More affluent and health-conscious consumers will go for the high-end organic brands of green curry paste. However, you’ll be surprised to see how simple it is to make your own Thai Green Curry paste from scratch at home and then store it for extended use later.
Modify Recipe Based on Taste or Dietary Preference
Another big advantage of making Thai Green Curry paste at home is that you can modify the ingredients as you need. For example, I need my Thai curry paste to be vegetarian and especially do not like the smell or taste of fish oil. So, my recipe for that green curry paste is completely vegetarian and has no fish oil also. I used some of my favorite veggies such as lemongrass, green Thai chilies, shallots, garlic, galangal, cilantro, and basil with coconut milk, Soy sauce, and Lemon juice.
Now if you don’t eat garlic, just don’t add it and substitute it for something else. To make it Gluten-free and wheat-free substitute soy sauce with Tamari.
If you try it once, you are never going to use the store bought Thai Green Curry Paste for your dishes.
Homemade Vegan Thai Green Curry Paste
additive. Simply mix all the ingredients, blend and ready to use. To reduce your work further, make a double or triple batch of this and freeze it. For your next dish where you want to use the same flavors, all you have to do is pop some cubes out of the freezer.
Equipment
Ingredients
From Pantry
- 1/2 cup Coconut milk
- 2 tbsp Soy sauce for Gluten or Wheat Free version use Tamari instead
- 3 tbsp Lemon Juice 3 tbs or more depending on taste
Spices
- 2 tbsp Sugar
- 1 tbsp Coriander powder
- 1 tbsp Roasted cumin powder
- 1 tbsp Black pepper
Produce
- 60 gms Lemon Grass 3 stalks chopped
- 5 oz Green Thai Chilies 12 to 15 chilies depending on your spice level
- 4.5 oz Shallots 3 medium size chopped
- 5 gms Garlic 4 to 6 cloves based on taste
- 100 gms Galangal three thumb size pieces; if you not able to find galangal then use ginger instead
- 10 gm Cilantro 3 cups chopped leaves and stems
- 1 cup Basil 1 cup
Instructions
- 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.
Kavya
Hello Rupali,
I would like to take this opportunity to mention that I have been trying many of your dishes these days and I feel that all of them are outstanding in taste and delicious.
My family loves your Thai food recipes and it has become our all time favorite.
Your Millet khichdi is so satisfying and nutritious and Dal baati is heavenly.
All I want to say is that keep inspiring us with your wonderful delicacies and different cuisines. I am in awe after seeing your website and wish you lots of success and happiness in life
Lots of love and hugs ?
Rupali Agarwal
Thank you so many Kavya for trying recipes fried the blog!!! So happy that your Facebook loved the recipes and the blog too. Keep trying new recipes and letting me know your feedback.
Happy Cooking
Rupali
Arti
Made this for my fam and they loved it. So made it again and some extra. I have cubed paste ready to go when I need now. You will never buy store “green curry paste” again. There are so many ways to freshen up this curry each time you make it. Slit green chillies for example. Thanks for a great recipe , can’t wait to try the red one now.
Rupali Agarwal
Thank you so much for trying this recipe and sharing your experience with us!
Thank you once again!
Vanitha
Thank you for detailed recipe. One question- Is Thai chili same as regular green chili?
Rupali Agarwal
Vanitha, Thai green chilies are the small ones you get at Indian grocery store. If you don’t get those then you can use the other ones(longer ones) from the Indian store. If not then use Serrano peppers.
Thank you
Rupali
Nila
Curry paste required onion??My family love Thai food , I am going to try this. Looks more easy then
Rupali Agarwal
Hello Nila, yes shallot or red onion is an important ingredient in green Thai curry paste recipe. Hope you got a chance to try it out.
Mythili
Hi rupali can u share veg green curry recipe too?
Rupali Agarwal
Hi Mythili,
For Thai Green Curry you can follow this recipe ? until step 9.
https://www.enhanceyourpalate.com/veg-thai-green-curry-quinoa-full-flavors/
Ambereen
Tried this today and I love how simple and authentic your recipe is. This one’s a keeper. Thanks Rupali!
Rupali Agarwal
Hello Ambereen,
Thank you so much for leaving the review? I am so glad that you enjoyed it.