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Thai Green Curry Paste Recipe with Lemongrass, Lime and Coriander Essential Oil

This Thai Green Curry paste recipe was created by Chef Kate, celebrity to the stars and features Young Living lemongrass essential oil, lime essential oil, lemon essential oil and coriander essential oil.

Note from Chef Kate: You can make this flavourful curry paste as mild or hot as your taste buds can handle! The ingredient list is a bit long, but it only takes a few minutes to put it all together and the fresh flavour it adds is really worth it. I usually double or triple the recipe and freeze some for later use.

To make a Thai Red Curry Paste use hot red chillies in place of green ones and add tablespoons of tomato paste.

TIP - This recipes calls for approx. 1 cup of loosely packed herbs. Chef Kate likes to use mostly coriander, and mint with a little parsley and basil if you have them on hand.

See Chef Kate's Thai Curry Vegetable Soup recipe using this Thai Green Curry paste here.

Prep Time : 10 minutes

Makes: approx. 1 cup

Cooking Time : 20 to 25 minutes

Ingredients: 1 tbsp tomato paste 2 tsp chopped hot green chillies (to taste) 7.5cm piece lemongrass, finely chopped 1–2 garlic cloves, finely chopped (to taste) 5cm piece of ginger, peeled and grated 2 medium kaffir lime leaves, chopped 1 cup loosely packed herbs (coriander, mint and parsley) ¼ tsp lime or lemon zest 2 tbsp melted coconut oil or olive oil 1 tbsp sesame oil (optional) 2 tbsp tamari or coconut aminos (to taste) 2 tsp coconut syrup, coconut sugar, or honey (to taste) 1 tsp sea salt (to taste) 1or 2 drops Young Living Lemongrass essential oil

NOTE Use the tender part at the bottom of the lemongrass stalk and peel off the tougher outer stalk. Jalapeño peppers are perfect for this recipe, but you can use other hot green chillies too.


1. Place all the ingredients in a food processor and blend until well combined for approx. 2–3 minutes, stopping once to scrape down the sides and continue blending.

2. You can also use a high speed blender, but you will have to scrape down the sides and blend a few times to get it to combine well. You may need to add a little more melted coconut oil or a little water. You can use the paste immediately, keep refrigerated for up to 4 days, or freeze for 1 month.

Where to Buy Food Grade Essential Oils in Australia?

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More Food Recipes with Edible Essential Oils


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