Homemade Thai Green Curry Paste is fresh, aromatic, and full of family memories.
In this post, I share how my hometown inspired this recipe, plus practical tips so you can make and store your own authentic green curry paste at home.
青咖喱醬帶著我家鄉的味道，清新、辛香又有滿滿的回憶。
這篇會跟你分享我家鄉的青咖喱來源、小故事，以及在家輕鬆做出香濃青咖喱醬的訣竅。
青咖喱醬的源起
流傳已久的青咖喱醬大約有 800 多年歷史，
相傳彭世洛是青咖喱醬的發源地，由老撾族群開始流傳，廣傳於泰國中部、東北及北部地區。
當地傳統做法不會加入椰漿，味道較清爽，純以新鮮辣椒和各式香草帶出辛香層次。
每次做這鍋醬，總讓我想起家鄉的味道。
Thai green curry paste has been passed down for over 800 years.
Legend says Phitsanulok, my hometown, is where this curry paste first spread — originally made by the Lao people and then popular in central, northeast and northern Thailand.
The traditional version is lighter, using fresh chilies and local herbs for a bright aroma.
Every time I make this, it reminds me of the taste of home.
住在蘇格蘭的這些年，我發現很好玩的一點 ——我身邊的外國同事和朋友，比我這個半個泰妹還要愛吃青咖喱！在公司 Pantry，每天中午總能聞到青咖喱的香氣，
他們吃咖喱的頻率比我還多呢。
Living in Scotland, I’ve noticed something funny — my foreign colleagues and friends love Thai green curry even more than I do!
In my office pantry, the aroma of green curry is always there at lunch time.
Many people here enjoy it more often than this half-Thai girl myself.
我特別喜歡青咖喱那種帶著清新感的辣味，它主要用的是新鮮青辣椒，所以香氣很明亮。相反，泰國紅咖喱大多是用乾紅辣椒，味道較濃厚和焙香，口感和青咖喱是截然不同的兩種風味。
One thing I love about green curry is its fresh and spicy taste.
It mainly uses fresh green chilies, so the heat comes with a bright aroma.
In contrast, Thai red curry is made with dried red chilies, which gives it a deeper, more roasted flavor — quite different from the green version.
🌿 Thai Ingredients 小百科
青辣椒 Green Chilies — 帶出青咖喱的鮮辣與清香，種子可去除減低辣度。
指天椒 Bird’s Eye Chili — 小而辣，少量已足夠增添辣味層次。
甲差薑 Fingerroot — 有點像人參薑，味道帶微辣和藥草香。
南薑 Galangal — 泰式咖喱必備，帶有獨特的清涼薑香。
厚皮青檸 Kaffir Lime — 只取外層綠色部分，味道帶清香不苦。
芫荽根 Coriander Root — 帶出泥土香，煮咖喱非常關鍵。
泰國蝦膏 Shrimp Paste — 提鮮必備，可少量調整鹹香。
FAQ 常見問題
青咖喱和紅咖喱有什麼分別？哪一款比較辣？
What's the difference between Thai Green & Red Curry? Which one is more spicy?
青咖喱主要用新鮮青辣椒，所以味道帶著清新、辛香和香草氣息；
相反紅咖喱多用乾紅辣椒，味道更濃郁厚重，有一種焙香感。
一般來說，青咖喱的辣度會稍高一點，因為新鮮辣椒的辣味更直接，
但實際還是要看每家做法和比例。
Thai green curry mainly uses fresh green chilies, so the taste is fresh, bright and herbal.
Red curry, on the other hand, is made with dried red chilies, giving it a deeper, more robust flavor.
Generally, green curry is slightly spicier because the fresh chilies release more heat, but it can vary depending on the recipe.
找不到甲差薑 Fingerroot？
Any replacement for fingerroot?
可用一般薑片或嫩薑絲取代，味道略有不同但依然可行。
If you can't find it in your country, you can replace by ginger, the young ginger tastes better.
沒有石盅怎麼辦？
Can I make the paste without a motar & pestle
可用攪拌機代替，先把乾料炒香再拌濕料。
Yes, you can use a blender or food processor.
什麼是泰國皺皮檸檬？
What is Kaffir Lime?
Kaffir Lime（泰國厚皮青檸）是東南亞常見的柑橘類香料，
外皮較厚且表面有細小皺紋，葉子和外皮都能入菜。
外皮可刨絲加入咖喱醬提香，葉子則經常用於冬蔭功湯、炒菜或咖喱，帶來清新的柑橘香。
在香港也有人叫它「厚皮青檸」或「皺皮檸檬」，因為外表像 wrinkled lime 一樣不平滑。
Kaffir lime is a type of lime native to Southeast Asia.
It’s known for its thick, bumpy skin and uniquely fragrant leaves.
The zest is often used in curry pastes and the leaves add a fresh, citrus aroma to Thai soups and stir-fries.
In Hong Kong, it’s sometimes called “thick-skinned lime” or “wrinkled lime” because of its uneven surface.
自製泰式青咖喱醬 Homemade Thai Green Curry Paste
Equipment
- 1 Mortar & Pestle or Food Processor
Ingredients
Group A – Fresh Herbs 新鮮香料
- 青辣椒 4條 / 4 green chilies
- 指天椒 1–2條（可省略）/ 1–2 bird’s eye chilies optional
- 南薑 1小塊 / 1 small piece galangal
- 甲差薑 2條 / 2 pieces fingerroot
- 泰國厚皮青檸（只取綠色皮）適量 / Kaffir lime zest as needed
- 蒜頭 30克 / 30g garlic cloves
- 乾蔥頭 30克 / 30g shallots
- 香茅 2條（拍鬆，只取根部）/ 2 stalks lemongrass use root part, lightly crushed
- 芫荽根 2條 / 2 coriander roots
Group B – Spice Mix 乾料香料
- 黑胡椒粒 1湯匙 / 1 tablespoon black peppercorns
- 白胡椒粒 1湯匙 / 1 tablespoon white peppercorns
- 芫荽籽 1湯匙 / 1 tablespoon coriander seeds
Group C – Seasoning 調味料
- 鹽 1茶匙 / 1 teaspoon salt
- 泰國蝦膏 1湯匙 / 1 tablespoon Thai shrimp paste
Instructions
Instructions | 做法
- 將 Group B – Spice Mix (乾料香料) 用白鑊炒香（芫荽籽、黑胡椒粒、白胡椒粒），放涼備用。
- 將 Group A – Fresh Herbs (新鮮香料) 切成小塊，方便搗碎或攪拌。
- 將 Group A 和 Group B 一同搗碎或用攪拌機打成醬。
- 加入 Group C – Seasoning (調味料) 的鹽及蝦膏，混合均勻即成。
- Toast Group B spices (coriander seeds, black & white peppercorns) in a dry pan until fragrant. Let cool.
- Chop Group A ingredients into small pieces for easy pounding or blending.
- Pound or blend Group A and B together into a paste.
- Add Group C ingredients (salt and shrimp paste). Mix well to combine.
Notes
- 如食材太乾難搗碎，可少量加水幫助搗動。
- 怕辣者可省略指天椒，或把青辣椒去籽。
- 新鮮青咖喱醬最好即做即用。
- 如想保存更久，可將咖喱醬炒至乾身並加入油慢炒封存，放入玻璃瓶冷藏約兩週或冷凍最多三個月。
- If the paste is too dry, add a splash of water to help pound.
- Skip the bird’s eye chili or deseed green chilies for less heat.
- Use fresh green curry paste immediately for best flavor.
- For longer storage, dry fry the paste, stir in oil, and store in a glass jar. Keep in the fridge up to 2 weeks or freeze up to 3 months.
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