Green Curry (Herb Paste)

Name: Green Curry (Herb Paste)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai / Southeast Asian
Ingredients: 1 cup fresh basil leaves; 1/2 cup fresh parsley; 1/2 cup fresh cilantro (coriander) leaves; 1–2 inch piece fresh ginger, peeled and chopped; 3–6 garlic cloves (to taste); 2–4 green chilies or bird's eye chiles (adjust for heat); 1 small onion, roughly chopped; 1 stalk lemongrass, white part only, thinly sliced (optional); 3–5 kaffir lime leaves (or 1 tsp lime zest); 1–2 inch piece galangal root, sliced (or 1 tsp galangal powder if needed); 1/2–1 tsp Sichuan (Szechuan) peppercorns, toasted; 1/2 tsp freshly ground black pepper; 1 tsp salt, plus more to taste; Juice of 1/2 lemon (or lime) to taste; 2–3 tbsp neutral oil (vegetable, canola, or coconut) for sautéing; 1 lb (about 450 g) protein: chicken or beef, cut into bite-sized pieces; 2 cups mixed curry-friendly vegetables (broccoli florets, potatoes in small cubes, green beans, carrots, cauliflower — any combination); 1 (13–14 oz) can low-fat coconut cream (or regular coconut milk if preferred); 1/2–1 cup water or broth, as needed to thin the curry; Fresh basil/cilantro leaves for finishing (optional)

main course · Thai / Southeast Asian

A fresh, herb-forward green curry made by blending basil, cilantro, parsley and aromatics into a paste, then simmering with protein and mixed vegetables in coconut cream. Bright, fragrant, and adjustable to taste.

Added Nov 11, 2025

Prep time

20 min

Cook time

25 min

Servings

4 servings

Ingredients

1 cup fresh basil leaves

1/2 cup fresh parsley

1/2 cup fresh cilantro (coriander) leaves

1–2 inch piece fresh ginger, peeled and chopped

3–6 garlic cloves (to taste)

2–4 green chilies or bird's eye chiles (adjust for heat)

1 small onion, roughly chopped

1 stalk lemongrass, white part only, thinly sliced (optional)

3–5 kaffir lime leaves (or 1 tsp lime zest)

1–2 inch piece galangal root, sliced (or 1 tsp galangal powder if needed)

1/2–1 tsp Sichuan (Szechuan) peppercorns, toasted

1/2 tsp freshly ground black pepper

1 tsp salt, plus more to taste

Juice of 1/2 lemon (or lime) to taste

2–3 tbsp neutral oil (vegetable, canola, or coconut) for sautéing

1 lb (about 450 g) protein: chicken or beef, cut into bite-sized pieces

2 cups mixed curry-friendly vegetables (broccoli florets, potatoes in small cubes, green beans, carrots, cauliflower — any combination)

1 (13–14 oz) can low-fat coconut cream (or regular coconut milk if preferred)

1/2–1 cup water or broth, as needed to thin the curry

Fresh basil/cilantro leaves for finishing (optional)

Notes

Quantities are flexible — the paste can be scaled up and frozen for future use. For a vegetarian version, substitute firm tofu or tempeh for the protein. If you prefer less fat, use low-fat coconut cream as suggested; full-fat coconut milk yields a richer curry. Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2 months. Adjust chiles to taste; if you don't have galangal or kaffir lime leaves, a little extra ginger and lime zest will approximate the flavor. Commercial green curry paste can be used in place of the blended paste for a quicker version — start with 2–3 tablespoons and adjust to taste.

Preparation

Prepare produce and protein: wash herbs, peel and chop ginger and garlic, slice onion and lemongrass (if using), cut protein into bite-sized pieces and chop vegetables into even pieces.

Make the green curry paste: in a blender or food processor combine basil, parsley, cilantro, ginger, garlic, green chilies, onion, lemongrass (if using), kaffir lime leaves, galangal, toasted Sichuan peppercorns, black pepper, salt, and lemon juice. Blend to a smooth paste, stopping to scrape down sides. Taste and adjust salt or chiles as needed.

Heat 1–2 tablespoons oil in a large skillet or wok over medium-high heat. Add the protein and brown on all sides until mostly cooked through (2–5 minutes depending on size and type). Remove protein to a plate and set aside.

Add another tablespoon of oil to the pan if needed. Add 2–4 tablespoons of the green curry paste to the hot pan and sauté briefly (30–60 seconds) until fragrant — this blooms the flavors.

Return the browned protein to the pan and add the chopped vegetables. Stir to coat everything in the paste and sauté until the vegetables begin to soften and sweat (2–4 minutes).

Pour in the coconut cream and 1/2 cup water or broth; stir to combine. Add more water as needed to reach your desired consistency.

Bring to a gentle simmer, then reduce heat and let cook until the vegetables are tender and the protein is fully cooked, about 10–15 minutes. Stir occasionally and adjust liquid if it reduces too much.

Taste and adjust seasoning with salt, pepper, more lemon juice, or extra chilies if desired. Stir in a handful of fresh basil or cilantro right before serving if you like.

Serve hot over steamed basmati rice or with udon noodles

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