Green Curry Paste
Green Curry Paste in Thai is called Nam Phrik Kaeng Kiew Wan. It is made with similar ingredients to red curry paste with the major difference of using large size green chili peppers. If you want a hotter taste, you may add Thai green chilies which are smaller in size.
Additional unique ingredients to use are coriander seeds and cumin seeds. These additional spices bring a beautiful aroma and strong fragrance that distributes a distinctive flavor to the dish.
Besides green chili peppers enhancing a strong green color, using fresh coriander usually adds to the color also.
Green Curry Paste is easy to make when using a food processor. In the past, my grandmother didn’t have this luxury. She made the paste by drying spices in a pan without oil (this is called dry frying) and grinding them before pounding each ingredient together with a stone mortar and pestle.
Here is a secret of making an aromatic curry paste in traditional ways
First is to dry fry coriander seeds and cumin seeds in a pan before grinding with a mortar and pestle or faster result I recommend using a coffee grinder (a small portion may not be good to use with a coffee grinder).
Secondly, wrap the shrimp paste with foil and cook under either a hot grill or on a charcoal grill for a few minutes. Doing this will definitely bring a strong fragrance to your curry dish!
Using a stone mortar and pestle, start pounding from wet ingredients (garlic, shallot, chilies, kaffir lime skin, lemongrass and galangal) until smooth, then add ground spices stated on the first step above, and lastly add shrimp paste to form a smooth paste.
Green Curry Paste
Preparation: 15 minutes
Cook Time: 15 minutes
Spicy Level: mild
Fresh green chili peppers 7 wholes
Coriander Seeds 1 tbsp
Cumin seeds 2 tsp
Galangal finely chopped 1 tbsp
Lemongrass finely chopped (use part from root to the middle) 1 tbsp
Kaffir lime skin finely chopped 1 tbsp
Coriander leaves stems and roots finely chopped 2 tbsp
Black peppercorns 1 tsp
Garlic peel skin off 1 clove
Shallots peel skin off and sliced ¼ cup
Salt 1 tsp
Shrimp paste 1 tsp
How to make:
- Dry fry coriander seeds and cumin seeds in a pan over low to medium heat. Constantly shake the pan to prevent the seeds burning.
- Wrap the shrimp paste with foil and cook under a hot grill or you may cook on a charcoal grill for a few minutes, turning the package twice.
- Grind dry fried coriander seeds, cumin seeds and black peppercorns in a mortar and pestle until smooth.
- Process ground spices, shrimp paste and all fresh ingredients in a food processor until smooth. You may scrape down the sides of the bowl with a spatula during blending process to help the mixture forms a smooth paste.
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