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How To Use Green Curry Paste

Step into the fascinating world of Thai cuisine with our guide to green curry paste. This vibrant blend of spices and green Thai chillies is the heart of the iconic Thai dish known as ‘Gaeng Keow Wan’ in Thai. We’ll explore its ingredients, health benefits, and provide essential tips for creating an authentic Thai green curry at home.
How to make thai green curry paste

Table of Contents

What is Green Curry Paste?

Green curry paste forms the fundamental flavour base of Thai green curry. Essentially, it’s a very fine mixture of different spices and herbs, which are blended together and ground into a paste. It is one of the spicier Thai curry pastes, primarily due to the use of green Thai chillies which have an intense, high-heat flavour.

Green Curry Paste Ingredients

Green curry paste typically uses green Thai chilies, also known as “Bird’s eye chilies”. These chilies are small but quite spicy, and their green colour contributes to the distinctive green hue of the curry paste. Typically, the paste is made by pounding the fresh ingredients in a mortar. These ingredients include green chilies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, shrimp paste, and salt. Together, these combine to make a powerful, intense flavour, ideal for an authentic green curry.

Green Curry Health Benefits

Green curry is considered to be healthy thanks to its anti-inflammatory properties. While it can be quite high in fat content due to the presence of coconut milk, it also offers many valuable nutrients, minerals and protein. Furthermore, green curry dishes are a good source of quercetin, a plant chemical that is known to provide protection against cardiovascular disease, improve mental health, and protect the liver and kidneys.
How to make thai green curry paste

How To Use Green Curry Paste

Using store-bought green curry paste is very straightforward and convenient. When cooking with green curry paste, the essential step is frying the curry paste with a small amount of cooking oil. Any vegetable oil will be fine except olive oil, which is not ideal for cooking over high temperatures. First, add a couple of tablespoons of cooking oil to your pan and heat it over medium heat. Once the oil is warm, add the green curry paste. Remember, green curry paste is inherently spicy, but it is possible to reduce the heat level by using a smaller amount.

If you decide to use less paste, you can grind up some fresh basil leaves and add them to the pan along with the curry paste to maintain the vibrant green colour of your dish.

Sautee the mixture for about 2-3 minutes, stirring frequently. During this time, you should notice the paste becoming more fragrant and aromatic, and it will take on a slightly darker colour. Keep an eye on the paste to ensure it doesn’t burn, as this can lead to a bitter taste in your dish.

Next, add the coconut milk and cook until the coconut oil starts to bubble, signalling that it has begun to separate from the coconut milk. Now you’re ready to add all the other ingredients. These can include chicken breast, or any other protein of your choice, along with vegetables and the rest of the coconut milk. Stir these ingredients with the fried curry paste and simmer for about 10 minutes or until everything is cooked to your liking.

How To Make a Thai Green Curry

A Thai green curry made with Nittaya Green Curry Paste is as close as you can get to an authentic dish made in a Thai family kitchen. Here is a simple recipe for 2 people:


  • 50g of Nittaya Thai Green Curry paste
  • 250-300ml of coconut milk
  • 2 tbsp vegetable oil
  • 250-300g of diced chicken or vegetables
  • 1-3 tsp fish sauce to taste
  • 1-3 tsp sugar to taste
  • 1 cup of bamboo shoots (with the option to add or substitute with bell pepper or carrots as desired)
  • 1 cup of Thai eggplants (courgette is a convenient alternative if preferred)
  • 1-2 chopped fresh chillies for garnish
    10-15 basil leaves
How to make thai green curry paste


1) Start by heating some coconut oil in a pan. Once the oil is hot, add the Nittaya green curry paste. Fry the paste for a few minutes until it becomes aromatic and fragrant. This step is crucial as it helps release the flavours of the paste.

2) Add a little vegetable oil to the pan. Then, add the chicken pieces and cook until they are partially done. Next, add the sugar and fish sauce.

3) Pour in the rest of the coconut milk. You can also dilute it with water for a less creamy version if you wish. Stir well and let the mixture simmer for a while.

4) Add the Thai eggplant and bamboo shoots. These are the traditional ingredients in green curry, but feel free to substitute or add any other vegetables you like. Simmer everything together until meat and vegetables are tender.

5) Finally, garnish your curry with basil leaves and freshly chopped chillies with the seeds removed. These fresh herbs will add a burst of flavour and aroma to your dish.

Serve your Thai green curry with steamed jasmine rice, and enjoy!