Green Curry Paste (Krung Kaeng Khieu Wan) Recipe

Green Curry Paste (Krung Kaeng Khieu Wan) Recipes

Ingredients :

1 tbsp coriander seeds

1 tbsp cumin seeds

5 whole black peppercorns

2 large handfuls coarsely chopped coriander (cilantro) roots, stems and leaves

a few kaffir lime leaves

1 tbsp chopped garlic

2 tbsp sliced spring onions - scallions

6-8 green chili peppers, stems discarded, chopped

1 tbsp galangal

1 tsp (Thai) shrimp paste

3 stalks lemon grass

2 tsp fish sauce

2 tbsp vegetable oil

2 tbsp Kaffir lime peel

Method :

Dry roast the coriander and cumin and peppercorns in a heavy saucepan until fragrant. Grind to a powder in a spice or coffee grinder. Transfer to a blender or food processor. Add the coriander roots, stems and leaves, Kaffir lime leaves, garlic, spring onions, chili peppers, galangal, shrimp paste, lemon grass, fish sauce, vegetable oil and lime peel. Blend or process into a smooth paste, adding a little water if necessary. This paste will last for a few weeks if refrigerated. Simply spoon into a jar and cover with a film of vegetable oil. Seal tightly and refrigerate until needed.

One of the most popular curries from Thailand is the green curry. As in the cuisine of South India, wet pastes form the basis of Thai curries. In most cases, coconut milk is added to the paste to make the curry; water is often added too.

Serves 4 - 6

Wonder what to cook for dinner ?

Subscribe to our newsletter.

Get your hot and spicy's ingredients here

More Side Dishes, Salsas and Relishes Recipes

Copyright Hot Spicy Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy