Thai Green Curry Paste forms the basis of all Thai Green Curries. Thai Green Curry Paste is called Prik Kaeng Kiow Wan, not nam prik Kaeng as some people erroneously call it. Most self respecting Thai cooks will make their own curry pastes using a mortar and pestle but there are many different brands commercially available. The glorious green colour is due to the high content of green chillies used which of course means that this Thai Green Curry Paste is definitely hot and spicy, however you can adjust the heat by reducing the amount of chillies.


See our other Recipes from Thailand

green-curry-paste



Ingredients for Thai Green Curry Paste

20-30 Small green Chillies, Prik Kee Noo or similar hot chili.
5 Shallots, peeled and chopped
10 Garlic cloves, peeled and chopped
1 Tsp Galangal, finely chopped
1 1/2 Tbsp Lemongrass, roughly chopped
1/2 Tsp Kaffir Lime Peel, grated
1 Tsp Coriander Roots, chopped
6 Black Peppercorns
1 Tbsp Coriander seeds, roasted
1 Tsp Cumin seeds
1 Tsp Shrimp Paste
1 Tsp Sea Salt



Method

Grind all the items together using a mortar and pestle or electric grinder. (Hint if using a mortar and pestle – Add the items separately, one at a time starting with the toughest items. The sea salt will help to break the other items down.)

Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

© 2011 Cook Asian Food Suffusion theme by Sayontan Sinha