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A fresh and aromatic Vegan Thai Green Curry Paste to make delicious dinners in a hurry
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5 from 13 votes

Vegan Thai Green Curry Paste

An aromatic curry paste to make delicious Thai dishes in a hurry
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Spice Mix
Cuisine: nut-free, Thai
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Thai Green Curry Paste
Servings: 3 uses (approx)
Calories: 429kcal



  • ¼ cup coriander seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoon black peppercorns
  • 2 teaspoon fennel seeds
  • 1-inch piece ginger (sliced)
  • ¾ cup cilantro (roughly chopped)
  • 12 green chili peppers (like serrano. Jalapeno is fine too)
  • 3 stalks lemon grass (chop and use lower bulbous part only -- discard the woody tops)
  • 4 large shallots (sliced)
  • 10 cloves garlic (chopped)
  • 1 lime (zest and juice)
  • 2 tablespoon tamari (or soy sauce)
  • 2 teaspoon nutmeg
  • ½ cup vegetable oil


  • In a small skillet, roast the cumin, coriander, fennel and peppercorns until lightly fragrant, about five minutes.
  • Place the dry spices in a blender or food processor along with the remaining ingredients. Process into a smooth paste.
  • Store the paste or any unused portion in an airtight jar in the freezer.


Serving: 1use (to serve approx 6-8 people) | Calories: 429kcal | Carbohydrates: 24g | Protein: 5g | Fat: 39g | Potassium: 500mg | Fiber: 7g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 16.8mg | Calcium: 137mg | Iron: 4.8mg