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Green Thai Curry Sauce from scratch

Homemade Green Thai Curry Sauce from Scratch

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Condiment
Cuisine Thai
Servings 2 cups of sauce (enough for 4 servings of curry or noodle dishes)

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Toast the Spices

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.