Steps to Prepare Green Curry Paste Can

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

Sauté it in a tablespoon of oil for about two minutes, then add the rest of the can of coconut milk leftover from making the paste.

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

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.

Ingredients | Green Curry Paste Can

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

Directions

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.

It is well worth the energy of using a mortar and pestle. You can use a food processor or blender to puree the ingredients into a paste, but keep in mind they can oxidize the ingredients, muddying the flavor.

Use 2 to 3 tablespoons of the curry paste in your curry depending on how spicy you like it.

Info | Green Curry Paste Can

prep: 30 mins total: 30 mins Servings: 36 Yield: 36 servings

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

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