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.