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Green Curry Paste

DIY Green Curry Paste
Photo by Marcus Nilsson

Combined with coconut milk, it’s the base for your next Thai curry.

Editor’s Note

This recipe has been updated to remove an offensive word for makrut lime, as a part of our archive repair project.

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Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.