Nam prik geng kyo wan (Thai green curry paste)

    30 mins

    This is a 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 green 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 pre-made pastes that contain preservatives.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 36 

    • 2 tablespoons galangal, peeled and chopped
    • 2 stalks lemongrass, sliced
    • 2 tablespoons kaffir lime peel, chopped
    • 2 coriander roots, peeled and chopped
    • 1 tablespoon salt
    • 1 tablespoon white pepper, ground
    • 3 shallots, chopped
    • 1head garlic, chopped
    • 2 tablespoons fermented shrimp paste
    • 2 tablespoons fresh turmeric peeled and chopped
    • 1 tablespoon coriander seeds, toasted till brown
    • 2 tablespoons cumin, toasted till brown
    • 180g Thai green chillies, chopped
    • 80g Thai basil leaves

    Prep:30min  ›  Ready in:30min 

    1. Pound all the ingredients incorporating them one at a time with a large mortar and pestle until the paste is smooth.
    2. Alternately, use a food processor or blender to make the paste.
    3. Keep in mind that the best flavor comes from pounding it all in a mortar as the food processor oxidizes the ingredients creating a muddy flavor. It is well worth the energy of clunking the pestle.
    4. Use 2-3 tablespoons of the paste in your curry depending on how spicy you like it.

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    made your green curry paste today and it turn out well. thanks. the only thing I change in your recipe is.... fried the paste in oil till fragrant for longer storage and also easy cooking when I need a fast meal.  -  18 Jul 2012