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

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

by Ann Vargas 1 year ago
0 (0)
13.2 kcal
2.7 g carbs
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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. 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