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.

Chill out – Lemon Balm Lemonade

Chill out – Lemon Balm Lemonade

Lemon balm has calming and soothing properties that can reduce stress and anxiety. This refreshing summer drink may help you chill out and unwind. Nothing beats an iced cold lemonade after a busy day working in the garden but this homemade version with fresh ingredients is a winner!

lemon balm lemonade

Lemon Balm Lemonade

Yield: 4-6 glasses
Prep Time: 35 minutes
Total Time: 35 minutes

Refreshing and soothing this botanical lemonade is the perfect summer drink to enjoy in the garden.

Ingredients

  • 1 cup Lemon Balm Leaves
  • 1 fresh lime
  • 1 fresh lemon
  • 3 TBSP Raw local Honey
  • 2 cups sparkling water
  • 1 cup water

Instructions

  1. Roughly chop up the lemon balm leaves.
  2. Bring 1 cup of water to a simmer in a pot. Remove from heat and add lemon balm. Place a lid on and let it infuse for at least 30 minutes.
  3. Using a blunt object such as the end of a rolling pin, crush the leaves and flowers into the water to extract more.
  4. Using a sieve, strain the liquid into a jug, and squeeze out any extra liquid from the leaves..
  5. Add in honey and stir until the honey has dissolved. Use less or more honey depending on how sweet you like it.
  6. Squeeze the juice of the lime and lemon and add to the jug. Stir to combine.
  7. Add in sparking water and serve in glasses over ice.
  8. To serve add extra lemon balm leaves and dehydrated lemon or lime.

Notes

Add in other herbs to create your own unique blends. Try Calendula, Mint, Lemon verbena, and Lavender.

Use lemon or lime or both.

Lemon Balm

Lemon Balm

Plant of The Month

Lemon Balm (Melissa officinalis) is a perennial herb with fragrant lemon-scented leaves. Lemon balm is part of the Mint family and is known for having weed life growth and self-seeds easily. With hundreds of small white flowers, the lemon balm is a powerful bee attractant. It has toothed edges and slightly hairy leaves with a lemony scent.

Lemon balm-like many herbs has been traditionally used to aid in an array of health conditions. With calming and relaxing properties as well as anti-viral and anti-bacterial qualities, lemon balm is a great addition to a kitchen garden.

What parts of Lemon Balm are edible?

PLANT

Spring after the last frost. Can be grown all year round in many climates.

SOIL

Fertile, moist, well-drained soil. Will grow in most soil types.

LOCATION

Full sun – Dappled or shaded position.

CARE

Regular watering – is a thirsty plant.

FERTILISE

Easy to grow and doesn’t need much help.

PESTS

Snails, slaters, and aphids.

HARVEST

Harvest regularly to keep contained.

REPRODUCE

Grows easily from cuttings or save seeds after flowering.

Why Grow Lemon Balm?

There are many reasons to grow Lemon Balm and it is so easy to grow!

Here are some of the many reasons to grow Lemon Balm

  • Easy to grow
  • Fragrant lemon scent and flavour
  • Grows well in containers
  • Low maintenance
  • Pollinator plant
  • Relaxant
  • Antiviral
  • Aids in Cold sores
  • Great for teas
  • Salad dressings
  • Cut and come again harvest
  • Pest resistant
  • Reduce stress and anxiety

When to Plant Lemon Balm

Lemon balm grows well most of the year. new plants should be planted after the last frost. If planting in summer keep well watered.

How to Grow Lemon Balm

  • Choose a sunny spot with dappled or part shade in the heat of summer.
  • Prepare the soil with rich compost
  • Direct sow seeds or plant in seed trays first.
  • 1 plant is plenty.
  • Can benefit from protection during the heat of summer.

Care/ Maintenance

Lemon balm like Mint is a thirsty plant. Keep well watered and have a drip tray for pots. Cut back the plant after it has finished flowering to promote new growth.

Pests / Disease

Lemon Balm is pretty hardy and will thrive with minimal effort. Use natural pest management.

How/ When to Harvest

  • Once the plant is well-established harvest sprigs as needed.
  • Use clean, sharp kitchen scissors to cut your harvest, or just pick with your hands to prevent the spreading of diseases.
  • Cut and come again crop that will regrow quickly. I often harvest and use in cold drinks or teas every other day.

Reproducing

Take cuttings and allow to root in a jar of water. Refresh the water every few days. Seeds can also be saved and will flower with white flowers on the stem. Once the seeds form and turn brown, collect them and dry them further. Keep in a dark, cool and dry environment.

Cooking and Using Lemon Balm

Lemon balm is best used fresh. Dried leaves lose their scent and flavour.

Lemon Balm pairs well with: Garlic, Citrus, Lettuce, Lavender, Cucumber, Radish, Fish, Fennel

Lemon Balm ideas:

  • Salads
  • Salad dressing
  • Stirfry
  • Soup
  • Teas
  • Iced drinks
  • Iceblocks

Preserving the Harvest

Lemon Balm is best used fresh but can be infused to make the flavour last.

  • Essential oil
  • Infused vinegar
  • Essences

Medicinal Uses:

  • Cold Sores – Make a strong infused tea or oil and apply it to the affected area 3-5 times a day
  • Insect Bites – Make a strong infused tea or oil and apply it to the affected area 3-5 times a day or rub crushed leaves on the spot
  • Stress and anxiety – Brew a calming tea using fresh leaves

Lemon Balm Posts

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