Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan)
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"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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Ingredients30 m servings 13 cals
Original recipe yields 36 servings
- 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.
- Cook's Notes:
- 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.
Per Serving: 13 calories; 0.2 g fat; 2.7 g carbohydrates; 0.7 g protein; < 1 mg cholesterol; 199 mg sodium. Full nutrition