This research aims to try and prove Basil leaves, chilli leaves, spinach leaves, Asiatic and kale that substitute some of the fresh green chilli. When producing a curry sauce was spicy reduced. Result in green and the smell of green curry that is recognized by consumers. The test samples of 30 people. Tools used in research assessment of overall satisfaction of consumers chili curry filling. Basil leaves, chili leaves, spinach leaves, Asiatic and kale. By ratio basil leaves, chili leaves, spinach leaves, Asiatic and kale. Hot chilli in the curry paste in a ratio of 3 levels: 5%, 10%, 15% found Green curry paste by replacing some of the fresh green chilli. The product has a spicy curry sauce reduction. Green is different. Moreover, the smell of green curry had recognized by consumers. The statistics used in this research is the average (Mean) and data analysis will compare the mean scores acceptance of tasting the sample chili curry, mix basil leaves, chili leaves, spinach leaves and sesame leaf kale include five types. One-way ANOVA results of sensory evaluation by a testing. The results showed that most of comment had accepted and favoured the smell of chilli curry, mix basil leaves, chili leaves, spinach leaves and sesame leaf kale instead of paprika, fresh green in a ratio of 5%. Rated recognized sensory side up (p <0.05), and when the green curry paste fried to curry. The people sample tested had accepted the color of green curry paste, mix spinach leaves.