Simple Homemade Green Curry Paste with Fresh Garden Herbs

Simple Homemade Green Curry Paste with Fresh Garden Herbs

Making your own homemade 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 vibrant 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.

Garden-to-Plate is flavour-packed!

If you grow your own herbs and chillies, this recipe is a fantastic way to use up extra harvests. Here’s a look at a few of the key ingredients and how they contribute to your garden and kitchen:

  • Green chillies: Long cayenne or similar varieties are perfect for this. They’re productive, easy to grow in pots, and can be frozen or dried for later use.
  • Lemon balm or lemongrass: Lemon balm is a wonderful lemony herb that grows like a weed. It’s a great lemongrass substitute and adds a bright citrus note.
  • Basil: Thai basil is traditional, but any sweet basil works. It’s easy to grow and makes this paste extra aromatic.
  • Spring onion: Grows well in containers or in-ground. The green tops add a mellow onion flavour.
  • Ginger and garlic: While not always garden-grown, both are staples in many food gardens and can be preserved or grown in pots in warm climates.

This paste also works beautifully as a marinade for grilled veggies or protein or as a punchy flavour boost in soups and noodle dishes.

Swaps & Substitutions

  • Lemon balm vs. lemongrass: Lemon balm is great if lemongrass isn’t available, but either works well.
  • Chillies: Use what you have! Bird’s eye chillies for more heat, jalapeños or milder green varieties if you prefer it gentle.
  • Herbs: Try coriander or mint for a different twist.
homemade 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!

Ingredients

  • 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

Instructions

  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.

Notes

  • 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

Tips for Storing and Preserving Green Curry Paste

  • Fridge: Store in a sealed jar for 5–7 days.
  • Freezer: Freeze in tablespoon-sized portions in ice cube trays, then transfer to a container or zip-lock bag for up to 3 months.

Pro tip: Label your frozen curry cubes so you know what’s what when digging through the freezer later!

How to make a Green Curry with the Homemade Paste

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!

Homemade green curry paste is a game-changer—flavourful, fresh, and full of your garden’s best. Whether you grow a few herbs on your balcony or have a thriving backyard veggie patch, this recipe is a wonderful way to make the most of your harvests.

Spiced Ginger and Pear Tea Cake

Spiced Ginger and Pear Tea Cake

Ginger and Pear is a match made in heaven. This spiced ginger and pear tea cake is the perfect way to refuel after knocking out some tasks in the garden. Enjoy whilst sitting out in the garden with a cup of tea or coffee. If you love the warm, comforting flavors of ginger and pear, this Spiced Ginger and Pear Tea Cake is the perfect bake for you. This moist and fragrant cake combines fresh, juicy pears with the bold spice of ginger, making it a delightful treat for afternoon tea, cozy gatherings, or as a simple homemade dessert. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will quickly become a favorite in your kitchen.

Delicious Garden to Plate

  • Bursting with Flavor – The combination of fresh pears, fresh ginger, cinnamon, and honey creates a perfectly spiced cake that’s both aromatic and delicious.
  • Moist and Tender Texture – Thanks to the natural juiciness of the pears and creamy yoghurt, this cake stays wonderfully soft and moist.
  • Simple Ingredients – You probably already have most of these pantry staples at home, making it an easy go-to bake.
  • Perfect for Any Occasion – Enjoy a slice with a cup of tea, serve it as a weekend brunch treat, or bring it to your next gathering.

Tips for the Best Spiced Ginger and Pear Tea Cake

  • Use ripe but firm pears for the best texture and flavor.
  • Grate 1/4 tsp fresh ginger into yogurt or cream to serve for an extra kick
  • Serve with edible flowers to elevate the presentation.

This cake is naturally sweet, lightly spiced, and absolutely delicious. If you’re looking for a cozy, homemade treat that highlights seasonal produce, give this Spiced Ginger and Pear Tea Cake a try!

spiced ginger and pear tea cake

Spiced Ginger and Pear Tea Cake

Sugar and spice this tea cake is so nice! The perfect morning or afternoon tea treat to be enjoyed with a tea or coffee in the garden.

Ingredients

  • 1 1/4 cups plain flour
  • 1/2 cup coconut yoghurt*
  • 1/3 cup olive oil
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp freshly grated ginger
  • 3/4 cup brown sugar
  • 2 TBSP honey
  • 1/2 tsp mixed spice*
  • 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/3 cup milk
  • 1 tsp apple cider vinegar or lemon juice
  • 1 medium pear
  • 1 TBSP raw sugar to sprinkle over the top

Instructions

  1. Preheat oven to 180 degrees Celcius.
  2. Mix all dry ingredients in a large mixing bowl.
  3. Mix wet ingredients including grated ginger in a separate bowl.
  4. Wash and slice pears into slices lengthways. About 0.5cm - 1cm thick. (Thinner if you want them soft, thicker if you like them to still have some bite). Peel if you like but I don't bother.
  5. Grease a 15-20cm cake tin.
  6. Make a well in the center of the dry ingredients and gently mix the wet ingredients in until just combined. Don't over-mix.
  7. Pour cake batter into the cake tin and level out to form a flat top. Place the pear slices in and gently push into the mixture. Sprinkle the TBSP of sugar on top.
  8. Bake for 30- 45mins or until the cake skewer comes out clean.
  9. Allow to cool and serve with extra yogurt or cream.

Notes

Mixed spice can be replaced with extra cinnamon.

Use your favourite plain yoghurt

Happy Gardening,

Holly 🌱

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