15-Minute Easy Green Curry Paste with Fresh Herbs
Vibrant green curry paste made from fresh basil, cilantro, lemongrass, jalapeños, garlic, and ginger blended with coconut milk. This quick condiment pairs aromatic herbs with bright citrus and gentle heat for curry soups, stir-fries, or marinades. Works in a blender or with traditional mortar and pestle.
Ingredients
- ½ cup fresh basil, chopped
- ½ cup fresh cilantro, chopped
- 1 stalk lemongrass, thinly sliced
- 3 tablespoon lemongrass paste(optional)
- 2 jalapeños, seeded and chopped
- 1 medium shallot, chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon coconut aminos
- low-sodium soy sauce(optional)
- 1 lime, zested
- 2 teaspoons fresh lime juice
- 4 tablespoon full-fat canned coconut milk
- 6 tablespoon full-fat canned coconut milk
Instructions
- 1
Add basil, cilantro, lemongrass, jalapeños, shallot, garlic, ginger, cumin, coriander, coconut aminos, lime zest, and lime juice to a blender or food processor.
- 2
Pulse until everything is finely chopped.
- 3
Add coconut milk a couple of tablespoons at a time and continue blending until paste consistency is achieved.
- 4
Alternatively, use a mortar and pestle to grind all ingredients together into a paste.
Tips
Pulse rather than continuously blend to achieve finely chopped texture without overprocessing.
Add coconut milk gradually to control paste consistency and avoid over-thinning.
Good to Know
Transfer to airtight container and refrigerate up to 1 week, or freeze up to 3 months.
Prepare through step 2 up to 1 day ahead and refrigerate.
Use in green curry soups, stir-fries, as a marinade, or mixed into rice.
Common Mistakes
Overblend to avoid paste turning into liquid
Skip gradual coconut milk addition to avoid mushy texture
Substitutions
convenience