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

Name: Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan)
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cup chopped Thai chile peppers; 3 shallots, chopped; 2 cilantro roots, peeled and chopped; 1 head garlic, peeled and chopped; 2.5 ounces fresh Thai basil leaves, chopped; 2 stalks lemongrass, sliced; 2 tablespoons peeled and chopped galangal; 2 tablespoons grated makrut 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

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This Thai green curry paste recipe from central Thailand incorporates Indian spices from the South and 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.

Recipe by Wiley

Updated on October 7, 2022

Prep Time:

30 mins

Total Time:

30 mins

Servings:

36

Jump to Nutrition Facts

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 makrut 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, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

Cook's Notes:

It is well worth the energy of using a mortar and pestle. You can use a food processor or blender to purée 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.

Nutrition Facts (per serving)

13	Calories
0g	Fat
3g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 36
Calories 13
% Daily Value *
Total Fat 0g	0%
Cholesterol 1mg	0%
Sodium 199mg	9%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 1g
Vitamin C 12mg	62%
Calcium 16mg	1%
Iron 1mg	3%
Potassium 63mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.