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Sauces, pastes & condiments · Curry pastes

Thai green curry paste

Fresh green-chilli paste with lemongrass, galangal, lime zest and shrimp paste — the base of Thai green curry.

Also called: green curry paste, prik gaeng khiao wan, kaeng khiao wan paste, gaeng keow wan paste

Around the world: พริกแกงเขียวหวาน (th)

A kind of thai curry paste

Make it yourself: Thai green curry paste

What it is

A pounded paste of fresh green chillies, lemongrass, galangal, makrut lime zest, coriander root, shallots, garlic, white pepper, toasted coriander and cumin seed and shrimp paste. It is the freshest and usually hottest of the Thai curry pastes and is fried in coconut cream before the curry is built.

How it’s used

  • Thai green curry with chicken, fish balls or vegetables
  • Green curry fried rice
  • Marinades for grilled chicken or prawns

Characteristics

Taste
Hot, herbal and citrusy, with savoury depth from shrimp paste.
Appearance
Bright to olive green, thick paste.
Sold as
paste
Cooking uses
Commonly cooked, Mainly a seasoning
Common in
Thai

Storage

Refrigerated. Homemade keeps about a week chilled, or 3 months frozen; opened jars, follow the label.

Diet, allergens and safety

Contains Crustaceans.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Usually contains shrimp paste (crustaceans).

Nutrition per 100 g

Energy
40 kcal
Protein
2 g
Carbohydrate
9.46 g
Fat
0.2 g
Fibre
1.5 g
Sugars
5.1 g

USDA FoodData Central: Peppers, hot chili, green, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Thai curry paste — Red paste gives a different, deeper curry but works in the same way.

Related ingredients

Recipes with thai green curry paste

No recipe in the catalogue uses it yet.

More curry pastes