THAI COOKING PASTES · ORGANIC
Mekhala Organic Thai Green Curry Paste
Vivid, herbaceous, and genuinely bold — Mekhala’s Organic Thai Green Curry Paste is the most aromatic and spiciest in our range. Stone-ground in small batches in Chiang Mai with organic fresh green chillies, lemongrass, and kaffir lime leaf, this is green curry the way it should be: bright, layered, and alive with heat. No fish sauce. No shrimp. No compromise.
Bold · Bright, building chilli heat · The hottest Mekhala curry · Use less paste to moderate heat
$7.99
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Free from: Fish sauce · Shrimp paste · Gluten · MSG · Artificial additives · Added sugar · Dairy · Eggs
ABOUT THIS PRODUCT
Thai cooking's most vivid, aromatic curry — honestly made
Thai green curry is the most herbaceous and aromatic of the classic Thai curries — and its defining ingredient is fresh green chilli. Unlike red curry, which uses dried chillies and develops its heat slowly and deeply, green curry uses fresh green chillies (including bird’s eye chilli) that deliver a bright, sharp heat with a clean finish. Mekhala uses organically grown fresh green chillies, stone-ground to preserve the full intensity of their flavor and colour.
Alongside the chilli, two herbs define the character of green curry paste: lemongrass, which contributes a distinct and bright flavor with citrusy and minty notes; and kaffir lime leaf, whose citrus-floral aroma is one of the most distinctive in Southeast Asian cooking. These three aromatics — green chilli, lemongrass, kaffir lime — are what make green curry unmistakeable. They are supported by a base of organic shallots, garlic, galangal, coriander root, and cumin that gives the paste its body and earthy depth.
Mekhala’s Green Curry Paste contains no fish sauce, no shrimp paste, no MSG, and no artificial additives — making it genuinely vegan in a category where many competitor products are not. It is made in small batches in Chiang Mai, comes in a reusable glass jar, and is certified organic by both USDA and ACT.
SIMPLE TO MAKE
Restaurant-quality green curry in 3 steps
The technique is the same as for any Thai curry — but with green, the frying step is even more important. Those 90 seconds in hot coconut cream transform the raw freshness of the chilli and lemongrass into something deep and rounded.
Fry the Paste
Add 1–1.5 tablespoons of Mekhala Green Curry Paste to a wok with 3 tablespoons of coconut cream. Fry over medium-high heat for 90 seconds, stirring constantly, until the colour deepens, the fragrance intensifies, and the oil separates. This is the essential step — don’t rush it.
1–1.5 tbsp paste + 3 tbsp coconut creamAdd Protein & Simmer
Add your protein — prawns, fish, chicken, or tofu. Pour in a full can of coconut milk and a splash of vegetable stock. Add Thai eggplant, courgette, or bamboo shoots. Simmer for 8–12 minutes until everything is cooked and the sauce is vibrant green and fragrant.
1 can coconut milk · 2–3 servingsFinish & Serve
Remove from heat. Stir in a handful of fresh Thai basil leaves and a few torn kaffir lime leaves. Serve over jasmine rice with a squeeze of lime. Finish with a drizzle of coconut cream. The colour should still be vivid green — don’t overcook.
Ready in under 20 minutesPaste vs. Sauce:This is a concentrated curry paste — not a ready-to-eat sauce. It needs coconut milk (or another liquid) to create the final dish. One jar makes 4–6 full curries when used at 1–2 tablespoons per serving.Heat tip:For a milder result, use 1 tablespoon of paste and increase the coconut milk. A small amount of coconut sugar can also temper the heat while complementing the Thai basil.
Ingredients & Nutrition
WHAT'S INSIDE
Every ingredient is USDA Certified Organic. No fillers. No synthetic additives. No artificial preservatives.
✓ No fish sauce.✓ No shrimp paste. ✓ No MSG. ✓ No refined sugar. ✓ No artificial colouring or preservatives. ✓ Gluten-free.
Please verify the current label for the most accurate and up-to-date ingredient information.
NUTRITION FACTS
Nutrition Facts
Serving Size: 1 teaspoon (6g)
Servings per container: 17
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate — confirm with current product label. 2g net carbs per serving makes this suitable for ketogenic, Whole30, and paleo dietary protocols.
VERSATILITY
Not just for curry
Green curry paste’s fresh, herbaceous, and intensely aromatic character opens up a wide range of uses beyond the classic curry bowl.
Classic Green Curry
Fry in coconut cream, add protein and veg, simmer with coconut milk. Vivid, fragrant, and deeply aromatic — ready in 20 minutes.
Fish Marinade
Mix 1 tbsp paste with coconut cream and lime juice. Coat fish fillets (snapper, barramundi, cod) and grill or bake. The fresh basil chars beautifully.
Green Curry Noodle Soup
Stir 1 tbsp paste into simmering coconut broth with rice noodles, bean sprouts, and tofu. Fresh, spicy, and deeply satisfying.
Coconut Green Dip
Simmer ½ tbsp paste in coconut cream, add a squeeze of lime. Serve warm as a dipping sauce for spring rolls, satay, or grilled vegetables.
Green Stir-Fry
Add 1 tbsp paste to a hot wok with a splash of oil. Toss with prawns or tofu, snap peas, and baby corn for a 15-minute weeknight meal.
Green Curry Vinaigrette
Blend ½ tsp paste with lime juice, olive oil, and a splash of coconut milk for a spicy, herbaceous dressing for noodle or grain salads.
Paste vs. Sauce: This is a concentrated curry paste — not a ready-to-eat sauce. It needs coconut milk to create the final dish. One jar makes 4–6 full curries when used at 1–2 tablespoons per serving.
Pairs well with
Everything you need for a complete Thai red curry is a grocery run away. Here's what pairs best:
Full-fat coconut milk
Tiger prawns
White fish
Chicken breast or thigh
Extra firm tofu
Thai eggplant (aubergine)
Baby corn
Bamboo shoots
Sugar snap peas
Jasmine rice
Fresh Thai basil
Fresh lime
EXPLORE THE RANGE
Find your perfect Mekhala curry
Not sure which paste is right for you? Each Mekhala curry paste is made from the same organic, vegan, gluten-free base — the difference is in the personality. Here’s how they compare..
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All Mekhala curry pastes are USDA Certified Organic, 100% vegan, gluten-free, and free from fish sauce, MSG, and artificial additives.
FREQUENTLY ASKED QUESTIONS
Everything you want to know
Can’t find what you’re looking for? Contact us — we’d love to help.
Mekhala Green Curry Paste is rated 3 out of 3 on our heat scale — the spiciest in the range. It delivers real, bright chilli heat that builds with each bite. This is the closest to authentic Thai spice levels that we offer. The heat comes from organic fresh green chillies and is balanced by fragrant lemongrass, and kaffir lime leaf. Use less paste or add extra coconut milk to moderate the heat. For milder options, try Mekhala Red Curry (2/3) or Yellow Curry (1/3).Does Mekhala Green Curry Paste contain fish sauce or shrimp paste?Why is green curry spicier than red curry?What proteins pair best with green curry?Is Mekhala Green Curry Paste Whole30 or keto compliant?How much green curry paste should I use?How long does it keep after opening?Where is Mekhala Green Curry Paste made?
COMPLETE THE PANTRY
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RETAIL
Find Mekhala near you
Mekhala is available at Whole Foods Market, Sprouts, H-E-B, Giant, and select specialty grocery stores across the US. Use the store finder to locate your nearest stockist.
RECIPES
Thai Green Curry Pork Belly Bowls – Meal Prep SeriesThai Green Curry Fish Cakes with Brown Rice & Stir-Fried Greens – Meal Prep SeriesVegan Thai Green Curry from Leftover Roasted VegetablesMore Recipes
Our Philosophy
At Mekhala, we believe in making great products that we want to use for ourselves and our families. And that means doing the very best we can with what is available.
We ask – what is this going to cost? Our health? Our planet? Our viability?
More often than not, it is immensely challenging to find the best balance. Read on here to find out how we’re doing it!
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No. Mekhala Organic Thai Green Curry Paste contains absolutely no fish sauce, shrimp paste, or any animal-derived ingredients. It is 100% plant-based and vegan — rare in a category where virtually every authentic conventional green curry paste contains shrimp paste as a standard ingredient.
Counterintuitively, our green curry is spicier than red despite using green (unripe) chillies. We use fresh bird’s eye green chillies which are extremely hot by nature. Red curry uses dried red chillies and a more measured proportion, delivering warmth rather than fire.
Green curry traditionally pairs with seafood and lighter proteins — prawns, white fish (snapper, barramundi, cod), mussels, and chicken. For vegan dishes, firm tofu, Thai eggplant, courgette, baby corn, and bamboo shoots work beautifully. The freshness of green curry complements seafood and vegetables more naturally than the deeper character of red or Panang.
Yes. With approximately 1g net carbs per tablespoon serving, 0g added sugars, and no refined sugar, seed oils, soy, or artificial additives, Mekhala Green Curry Paste is compatible with ketogenic and Whole30 diets.
Start with 1 tablespoon for moderate heat or 1.5–2 tablespoons for authentic Thai spice levels. Green is the most potent paste in the range — first-time users should start conservatively and adjust. Always fry the paste for to to 90 seconds before adding liquid — this step is essential for full flavour development.
Once opened, refrigerate and use within 4–6 weeks. Freeze in tablespoon-sized portions for storage up to 3 months — the colour and fragrance hold well. The glass jar should be sealed tightly between uses.
Made in small batches at Mekhala’s own facility in Chiang Mai, Thailand, by a female-led team. Ingredients are sourced from local farms using regenerative farming practices. Certified organic by USDA and ACT (Agricultural Certification Thailand).
RETAIL
Find Mekhala near you
Mekhala is available at Whole Foods Market, Sprouts, H-E-B, Giant, and select specialty grocery stores across the US. Use the store finder to locate your nearest stockist.
Our Philosophy
At Mekhala, we believe in making great products that we want to use for ourselves and our families. And that means doing the very best we can with what is available.
We ask – what is this going to cost? Our health? Our planet? Our viability?
More often than not, it is immensely challenging to find the best balance. Read on here to find out how we’re doing it!
