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A spoonful of Thai green curry paste held over a bowl of paste.
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Thai Green Curry Paste Recipe (Vegan & Oil-free)

Thai green curry paste recipe made with fresh green chilies, herbs, aromatics, toasted whole spices, and no added oil. It’s fresh, vibrant, bold, totally vegan, and freezer-friendly.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Condiment
Cuisine: Thai
Diet: Vegan
Servings: 16
Calories: 16kcal
Author: Denise Perrault

Ingredients

  • 1 tablespoon coriander seeds 2 teaspoons ground
  • 2 teaspoons cumin seeds 1 teaspoon ground
  • 2 stalks lemongrass chopped (see note 1)
  • 1 medium lime zest and juice
  • 2 tablespoons ginger grated (see note 2)
  • 5 cloves garlic minced (about 1 tablespoon)
  • 2-4 medium Thai green chilies clean out the seeds and whit pith (see note 3)
  • 1-2 medium jalapenos clean out the seeds and white pith (see note 3)
  • ½ cup shallots roughly chopped (substitute with red onion)
  • ¾ teaspoon ground white pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon miso paste
  • ½ cup cilantro leaves and stems
  • 10 medium basil leaves Thai or more common Italian
US Customary - Metric

Instructions

  • Heat a small skillet or cast-iron pan over medium heat. Add the coriander and cumin seeds. Stir constantly for 30 seconds to toast the seeds. Immediately remove them from the heat.
  • Add the whole spices to a spice grinder or small-capacity food processor like a NurtiBullet. Grind into a fine powder.
  • If you have a larger spice grinder or small food processor, add the rest of the ingredients and blend until smooth. If not, transfer the ground spices to a food processor, and add the remaining ingredients before blending.
  • Scrape the sides and bottom of the blend to ensure a smooth blend. Add a little more lime juice if the paste is dry or too chunky after blending.
  • Makes about 1 cup (enough for 3-4 curries).

Notes

  1. To prep the lemongrass, cut off the bottom and top, then peel away the tough outer layer. Either pound the stalk with a wooden mallet or use a rolling pin to mash the stalk a bit so it’s easier to cut. I recommend dicing lemongrass before blending to ensure the smoothest curry paste.
  2. Grate or mince the ginger so you have an idea of how much to use. There’s no need to peel it, although you can use a spoon or paring knife to scrape away thicker skin if desired.
  3. I used a combination of Thai green chilies and a jalapeno. If you are unsure of the heat level, I recommend starting with 2 green chilies plus 1 jalapeno, then testing after you blend the curry paste.
  4. To store: refrigerate green curry paste for 1-2 weeks or freeze it in small portions or ice cube tray slots for up to 6 months.
  5. Use 1-4 tablespoons of curry paste per curry as desired.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 35mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg