Making your own green curry paste is so easy! You will never want to buy it again after you get the perfect blend. It will need adjusting to your heat tolerance but mine is quite low so you can always build on it from there. Using fresh herbs and ingredients from your garden takes this green curry paste to the next level! Extra curry paste can be frozen for a future quick and easy garden-to-plate meal.

See the bottom of the page for how to turn this green curry paste into a delicious meal.

green curry paste

Green Curry Paste

Yield: 1-2

Fresh and vibrant green curry paste to make a delicious garden-to-plate meal from scratch!


  • 6 Green Chillies (long cayenne) - see notes
  • 1 Spring onion
  • 3 Garlic cloves
  • 10 cm piece of fresh ginger
  • 1 lime
  • 1/2 cup lemon balm (or 1 stalk lemon grass)
  • 1/4 cup fresh basil
  • 1 tsp Raw sugar
  • 1/2 tsp Sea Salt


  1. Cut the ends of the green chillies and remove the seeds (this is optional. Keep to the side if you want to add extra heat) and slice and add to a blender or mortar and pestle.
  2. Peel the ginger using the back of a spoon and slice it into small pieces.
  3. Zest the lime and add the zest and juice to the mix.
  4. Dice and chop all other ingredients and add everything to the mix.
  5. Blitz or pound until a paste-like consistency. You may need to add a splash of water if it is not mixing.
  6. Use immediately or freeze for future use.


  • Green Cayenne are on the mild side. If you are using hotter chillies use less or more to your heat preference. I also remove the seeds because I like it mild. Keep the seeds to the side and add extra during the cook if you want to increase the heat.
  • Other herbs and greens can be added such as parsley or corriander

How to make a Green Curry

To turn your green curry paste into a delicious garden-to-plate meal follow these steps.

  1. In a deep pan or Wok, brown onions in 1TSBP Olive Oil.
  2. Add your protein of choice and brown off.
  3. Add the green curry paste and stir to combine for 1 minute
  4. Add 400ml of Coconut cream.
  5. Stir and taste. Add extra sugar or salt if needed. Salt helps bring out more flavor. Sugar can ease some of the spice.
  6. Add chopped greens and veggies such as Zucchini, Capsicum, Carrot, Snow Peas, Beans, and Chard.
  7. Cook until protein is cooked through and veggies are softened but still have a bit of crunch.

Roasted Sweet Potato rounds are also delicious on top of a green curry!

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