I make green curry paste whenever I want a fresh, bright hit of flavor without fuss. This version comes together in minutes and keeps the herb-forward punch that makes Thai green curry sing. You can blitz it in a blender or go old-school with a mortar and pestle; both give a creamy, spreadable paste that cooks into coconut-based curries or lifts marinades, dressings, and dips.

There’s nothing mysterious here — just herbs, aromatics, a few warm spices, and coconut milk to bring it together. I’ll walk you through exactly what to buy, how to prep, and small tweaks that make the result taste like you spent all afternoon on it. Practical tips are included so you get the right texture and balance on the first try.

Shopping List

Keep this list handy before you start. It’s focused and short, so you won’t be running back to the store mid-recipe. If you have a well-stocked pantry you likely only need the fresh herbs and the coconut milk.

Fresh basil — ½ cup
Fresh cilantro — ½ cup
Lemongrass — 1 stalk (or lemongrass paste, 3 tablespoons)
Jalapeños — 2
Shallot — 1 medium
Garlic — 5 cloves
Fresh ginger — 1 tablespoon
Ground cumin — ½ teaspoon
Ground coriander — ½ teaspoon
Coconut aminos or low-sodium soy sauce — 1 tablespoon
Lime — for zest and 2 teaspoons juice
Full-fat canned coconut milk — enough for 4 to 6 tablespoons to add

Ingredients

½ cup fresh basil — chopped; adds herbal sweetness and peppery top notes.
½ cup fresh cilantro — chopped; gives bright citrusy, savory lift.
1 stalk lemongrass — thinly sliced (or 3 tbl. lemongrass paste); provides lemony backbone. If using paste, measure 3 tablespoons and skip slicing.
2 jalapeños — seeded and chopped; controls heat and freshness.
1 medium shallot — chopped; gives sweetness and depth without sharpness.
5 cloves garlic — minced; for savory punch.
1 tablespoon fresh ginger — grated; adds warm, peppery brightness.
½ teaspoon ground cumin — toasty, warming spice.
½ teaspoon ground coriander — citrusy, floral counterpoint.
1 tablespoon coconut aminos — or low-sodium soy sauce; provides saltiness and umami.
Zest of 1 lime — for bright citrus oils.
2 teaspoons fresh lime juice — adds acidity and balance.
4 tablespoons to 6 full-fat canned coconut milk — added 1 tablespoon at a time to reach a smooth, spreadable paste.

Step-by-Step: Green Curry Paste

If using fresh lemongrass, trim the root and tough outer layers, then thinly slice the white and light-green inner stalk. If using lemongrass paste, measure 3 tablespoons and skip slicing.
Seed and chop the jalapeños. Chop the shallot. Chop the basil and cilantro. Mince the garlic and grate the ginger. Zest the lime and squeeze 2 teaspoons fresh lime juice.
In a blender or food processor, combine the basil, cilantro, prepared lemongrass (or 3 tablespoons lemongrass paste), jalapeños, shallot, garlic, ginger, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 tablespoon coconut aminos (or low-sodium soy sauce), lime zest, and 2 teaspoons lime juice. Do not add the coconut milk yet.
Pulse in short bursts, stopping to scrape down the sides, until the mixture is very finely chopped and beginning to form a coarse paste.
With the motor running or between pulses, add full-fat canned coconut milk 1 tablespoon at a time, using a total of 4 to 6 tablespoons, until you reach a smooth, spreadable paste. Scrape the blender or processor as needed.
Taste and, if desired, adjust flavor using the included ingredients (add a little more coconut aminos/soy sauce for saltiness or a touch more lime juice for brightness).
Alternatively, use a mortar and pestle: pound the herbs, shallot, jalapeños, garlic, ginger, and prepared fresh lemongrass (or paste) to a paste, then mix in the spices, coconut aminos/soy sauce, lime zest and juice, and finally stir in 4 to 6 tablespoons full-fat canned coconut milk until you reach the same smooth, spreadable consistency.

Why It’s Crowd-Pleasing

This paste hits several flavor notes at once: herbal brightness from basil and cilantro, citrus from lime and lemongrass, a warming undercurrent from cumin and coriander, and balanced umami from coconut aminos or soy. The coconut milk smooths and carries those flavors when you cook, so it spreads easily into sauces and marinades. People notice freshness immediately — even a little paste can transform a weeknight dinner into something memorable.

It’s also flexible. Use it as the flavor base for a classic green curry, stir into mayo for a zippy sandwich spread, or whisk with oil and lime for a quick dressing. That adaptability makes it a favorite at gatherings because it seasons multiple dishes with one confident spoonful.

No-Store Runs Needed

Want to avoid extra errands? If you already have garlic, lime, and coconut milk, you might be set. The only true must-buys are the fresh herbs and lemongrass unless you have lemongrass paste. If you’re out of jalapeños, a small green chili or a smidge of green pepper plus a pinch of red pepper flakes can stand in for heat — although I did not change the ingredient list above, it’s worth noting small swaps can work in a pinch.

Keep a jar of lemongrass paste and a can of full-fat coconut milk in your pantry, and you’ll be able to make this paste anytime with minimal fuss.

Setup & Equipment

Good setup saves time. Lay out the herbs, aromatics, and spices before you start. Trim and prep the lemongrass first — it’s the bit that takes the longest. Have a small spoon ready for measuring coconut milk and a microplane for zesting.

Recommended tools

A blender or food processor — for speed and a silky finish.
Mortar and pestle — for traditional texture and more control.
Microplane/zester — for bright lime zest without the bitter pith.
Measuring spoons — keep the 1/2 teaspoon and tablespoon close at hand.

What Not to Do

Don’t dump the coconut milk in all at once. Too much liquid early on prevents the herbs from breaking down and gives you a watery paste. Add coconut milk 1 tablespoon at a time until the texture is smooth and spreadable.

Don’t skip zesting the lime. Zest delivers concentrated citrus oil that the juice alone can’t replicate. Also, don’t over-process the herbs into a gray mush — pulse and scrape until fine but still vibrant.

Allergy-Friendly Swaps

If soy is a concern, the recipe already gives coconut aminos as the primary option — keep using that. For coconut allergies, this recipe relies on full-fat canned coconut milk for texture and flavor. You can experiment with a neutral oil (like avocado) to loosen the paste, but the flavor and mouthfeel will differ; I don’t recommend that if you need a true coconut-free green curry flavor.

For heat sensitivities, leave the jalapeño seeds in or out depending on your tolerance. Removing seeds reduces heat noticeably. The rest of the ingredients are naturally gluten-free; if you choose soy sauce instead of coconut aminos, use a certified gluten-free soy sauce if needed.

Notes on Ingredients

Fresh basil and cilantro are non-negotiable here — their combined aroma defines this paste. Use the basil variety you usually buy; Thai basil is ideal but any basil will work.

White and light-green parts of lemongrass are milder and easier to blend; discard the dry outer layers and very woody parts. If you use lemongrass paste, the measurement is 3 tablespoons in place of the stalk.

Full-fat canned coconut milk is called for because its fat gives the paste body and helps release flavor when cooking. Don’t substitute light coconut milk here unless you accept a thinner texture and less richness.

Cooling, Storing & Rewarming

Cool any unused blender bowl contents to room temperature briefly before transferring to storage. Store the paste in an airtight container in the refrigerator for up to 1 week. Press a small piece of plastic wrap directly on the surface before sealing to reduce air exposure and keep color bright.

For longer storage, portion the paste into an ice cube tray and freeze. Once frozen, pop the cubes into a labeled freezer bag. They keep well for 2 to 3 months and thaw quickly in hot pan or microwave when you need a tablespoon or two.

To use from frozen, add directly to a hot pan and let it melt into oil before adding coconut milk or stock. That prevents water from collecting as it thaws and helps the aromatics bloom.

Common Qs About Green Curry Paste

How spicy is this? The heat depends on your jalapeños and whether you keep the seeds. Two jalapeños without seeds produce a mild to moderate heat — bright more than fiery. For a hotter paste, leave the seeds in or use a hotter green chili.

Can I make this vegan/vegetarian? Yes — the recipe is already plant-based. Use it as the foundation for vegetable curries, tofu, or tempeh dishes.

How much paste per serving? It depends on how intense you like it. Start with 1 tablespoon per cup of coconut milk for a gentle flavor, and double for a punchier sauce. Taste and adjust as you cook.

Will it keep its green color? It will darken slightly over time. To slow discoloration, squeeze the lime juice over the surface before storing and keep it airtight in the refrigerator. Freezing preserves color well.

Make It Tonight

Ready for a quick dinner? Fry 1 to 2 tablespoons of the paste in a tablespoon of oil until fragrant, then add 1 can of full-fat coconut milk and your choice of protein or vegetables. Simmer until cooked through. Finish with a handful of fresh basil or cilantro. That’s dinner in about 20 minutes, with big, fresh flavor.

Keep the remainder refrigerated or frozen so your next green-curry night is even easier. This paste is the shortcut that still tastes like you took the time to make something special.

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