Green Curry Paste
Green curry paste is a pounded Thai aromatic base of fresh green chiles, lemongrass, galangal, garlic, and shrimp paste, the backbone of Thai green curry and other dishes that need a bright, herbaceous heat.
How to buy
Look for pastes that list fresh herbs and chiles near the top of the ingredient list rather than fillers or excess oil; jarred or pouched pastes vary widely in heat and quality, so taste-test a brand before committing or make it fresh for the brightest flavor. Check the ingredients for shrimp or fish paste if you need a vegetarian version.
How to store
Refrigerate opened jars and use within a couple of weeks; the paste also freezes well in small portions, such as in an ice cube tray, letting you thaw just what you need for a single dish.
Culinary profile
- Flavor
- Bright, grassy, and herbaceous from lemongrass, Thai basil, and cilantro root, with a sharp chile heat from fresh green chiles and a savory funk from shrimp paste or fish sauce underneath.
- Texture
- A coarse, slightly fibrous paste when freshly pounded; store-bought versions tend to be smoother and more homogenous.
- Aroma
- Fresh, citrusy, and herbal from lemongrass and galangal, with a pungent savory undertone from shrimp paste.
How to prepare
- Fried in coconut cream — Bloomed in the fat that separates from coconut milk to release its aromatics before adding liquid.
- Simmered into curry — Thinned with coconut milk and stock into a full curry sauce.
- Used as a marinade base — Thinned with a little oil for grilled meats or seafood.
- Stirred into soups — Added to broths for a quick, aromatic base.
Classic dishes
Thai
- Thai green curry with chicken — Chicken, eggplant, and bamboo shoots simmered in coconut milk with the paste.
- Green curry with beef — A heartier version of the classic curry made with beef.
- Green curry noodle soup — A noodle soup flavored with green curry paste for a herbaceous kick.
- Green curry fried rice — Rice stir-fried with the paste for a quick aromatic dish.
- Green curry mussels — Mussels steamed in a green curry coconut broth.
- Green curry roast duck — Roast duck simmered in green curry with pineapple or grapes for sweetness.
- Green curry tofu and vegetables — A vegetarian version with tofu and mixed vegetables in coconut sauce.
- Green curry dipping sauce — The paste thinned and used as a dip for grilled meats.
- Green curry fish — White fish simmered gently in a green curry coconut broth.
- Green curry marinated grilled chicken — Chicken marinated in the paste before grilling.
- Green curry stir-fried shrimp — A quick stir-fry using the paste as its flavor base.
- Green curry pumpkin — Kabocha squash simmered in a coconut green curry sauce.
- Green curry egg noodles — Noodles tossed with a sauce built on green curry paste.
- Green curry coconut soup with shrimp — A lighter, brothier dish built from green curry rather than the traditional tom kha base.
- Green curry meatballs — Minced pork or chicken meatballs simmered in green curry sauce.
- Green curry potatoes — Potatoes simmered until tender in a coconut green curry sauce.
Substitutions
- Red Curry Paste — Works in a pinch, but red curry paste is earthier and less grassy, and turns the dish red-orange instead of green.