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.
Recipe Summary
Ingredients
36
Original recipe yields 36 servings
Directions
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.
Nutrition Facts
Per Serving:
13 calories; protein 0.7g; carbohydrates 2.7g; fat 0.2g; cholesterol 0.5mg; sodium 198.7mg. Full Nutrition