Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan) recipe

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Ingredients

1 cup chopped Thai chile peppers
3 shallots, chopped
2 cilantro roots, peeled and chopped
1 head garlic, peeled and chopped
2 ½ ounces fresh Thai basil leaves, chopped
2 stalks lemongrass, sliced
2 tablespoons peeled and chopped galangal
2 tablespoons grated kaffir lime zest
2 tablespoons fermented shrimp paste
2 tablespoons freshly toasted cumin seeds
2 tablespoons peeled and chopped fresh turmeric root
1 tablespoon toasted coriander seeds
1 tablespoon salt
1 tablespoon ground white pepper

Nutrition Info

13.2 calories
carbohydrate: 2.7 g
cholesterol: 0.5 mg
fat: 0.2 g
fiber: 0.4 g
protein: 0.7 g
saturatedFat: : -
servingSize: -
sodium: 198.7 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle, pound into a smooth paste.

Recipe Yield

36 servings

Recipe Note

This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.

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