If you’ve ever found yourself staring at a bowl of green Thai curry at your favorite restaurant and thinking, “Why can’t I make this at home?” — this is the recipe for you. Rich, bold, and bursting with that unmistakable fresh herb aroma, homemade green Thai curry sauce is a game-changer. It’s leagues beyond the store-bought jars, and once you master it, you’ll want to drizzle it on everything from vegetables to grilled chicken to noodles. What makes this sauce magical is the perfect balance of heat, creaminess, and brightness — and yes, you can absolutely pull it off in your own kitchen.
Let’s get into how to create an authentic green Thai curry sauce from scratch that will elevate your Thai dinner recipes and become a staple in your easy Thai recipes rotation.
Homemade Green Thai Curry Sauce from Scratch
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Condiment
Cuisine Thai
Servings 2 cups of sauce (enough for 4 servings of curry or noodle dishes)
Blender or food processor A high-powered blender will give you the smoothest paste. A food processor also works well.
Mortar and pestle Traditional Thai recipes often start with pounding ingredients by hand. If you're going for an ultra-authentic texture, this is your tool. It's labor-intensive but worth it.
Fine mesh strainer (optional) For extra silky sauce, you can strain out the fibrous bits after blending.
Wok or saucepan To simmer the sauce to perfection.
Measuring spoons and cups Precision counts with bold flavors.
For the Curry Paste
- 1 cup fresh Thai basil leaves substitute with Italian basil if needed, but add a few mint leaves for complexity
- 2-3 fresh green Thai chilies adjust for spice level
- 1 lemongrass stalk white part only, finely chopped
- 1 shallot peeled and roughly chopped
- 5 garlic cloves
- 1- inch knob of galangal or ginger galangal is more authentic, but ginger works in a pinch
- Zest of 1 lime
- 1 teaspoon coriander seeds toasted
- 1/2 teaspoon cumin seeds toasted
- 1/4 teaspoon white pepper
- 1 tablespoon fish sauce
- 1 teaspoon shrimp paste optional but recommended for authentic flavor
For the Curry Sauce Base
- 1 tablespoon coconut oil or neutral oil like grapeseed
- 2 cups full-fat coconut milk
- 1 tablespoon palm sugar or brown sugar
- Juice of 1 lime
- Salt to taste
Step 1: Toast the Spices
In a dry skillet, lightly toast the coriander and cumin seeds over medium heat until fragrant (about 2-3 minutes). Let them cool, then grind using a spice grinder or mortar and pestle.
Step 2: Make the Curry Paste
In a blender or food processor, combine the toasted spices, basil, chilies, lemongrass, shallot, garlic, galangal, lime zest, fish sauce, and shrimp paste. Add a tablespoon or two of coconut milk to help it blend into a thick paste. Blitz until smooth. This is your flavor base and the heart of many Thai food recipes.
Step 3: Cook the Paste
Heat coconut oil in a wok or saucepan over medium heat. Add the green curry paste and sauté for about 2–3 minutes, stirring constantly, until the paste darkens slightly and becomes fragrant.
Step 4: Add the Coconut Milk
Slowly pour in the coconut milk, stirring to incorporate the paste. Let the sauce simmer gently for about 5–7 minutes, allowing the flavors to meld.
Step 5: Season and Finish
Stir in palm sugar and lime juice. Taste and adjust salt or fish sauce as needed. If you want a thinner sauce for drizzling over Thai noodles or rice, add a little water or broth.
Pairings
This green Thai curry sauce is incredibly versatile and can enhance a wide range of Thai-inspired or Asian sauce recipes. Here’s how to make the most of it:
- With proteins: Pour over chicken thighs, tofu, shrimp, or even seared salmon for a quick main dish. It's particularly good with grilled meats, especially if you’re looking for a spicy and creamy alternative to traditional dipping sauces recipes.
- Noodles: Toss with rice noodles or egg noodles and top with fresh herbs, bean sprouts, and a soft-boiled egg for a DIY Thai noodles recipe.
- Rice bowls: A perfect topping for jasmine rice with steamed veggies and a fried egg.
- Use as a dipping sauce: Reduce the sauce slightly to thicken it, and use as an Asian dipping sauce for spring rolls or dumplings. It’s a unique alternative to a classic thai dipping sauce or prik nam pla recipe.
- Fusion alert: Try it as a creamy dressing on a cold noodle salad or even inside a banh mi for a fusion twist with a nod to Vietnamese sauce traditions.
If you're exploring asian inspired recipes or looking for bold thai sauce options, this curry sauce will become your new favorite.
FAQs
1. What kind of meat works best with green Thai curry sauce?
Chicken thighs are ideal because they stay juicy and soak up the flavors beautifully. That said, shrimp and tofu also absorb the sauce well, making them great options for pescatarian or vegetarian dishes.
2. Can I make this sauce in advance?
Absolutely. The flavor actually improves after a day in the fridge. Store it in an airtight container for up to 5 days, or freeze in ice cube trays for quick weeknight meals.
3. Is it spicy?
Traditional Thai green curry is known for its heat, thanks to the green chilies. But you can always reduce the number of chilies to dial it down without compromising the flavor. Adding extra coconut milk also helps mellow out the spice.
4. Can I use store-bought green curry paste?
Yes, in a pinch. But the flavor of homemade paste — especially if you’re familiar with thai recipes authentic to the region — is far more vibrant. If using store-bought, sauté it in oil first to release its aromatics before adding coconut milk.
5. How is this different from peanut Thai sauce?
Peanut sauce is usually thicker and sweeter, often used as a dipping sauce or satay companion. Green curry sauce is more herbaceous, spicy, and used primarily in main dishes. But both belong to the rich world of asian dipping sauce and thai sauce categories, and each has its place in a well-stocked kitchen.
