Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan)
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Description
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
- 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
- 1. 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.
Nutrition Facts
serving: 36 servings
calories: 13.2 kcal
carbohydrates: 2.7 g
protein: 0.7 g
cholesterol: 0.5 mg
sodium: 198.7 mg
fiber: 0.4 g
sugar: 0.4 g
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