Green Curry Paste (Kaeng Kiew Wan)
Category:
Green curry is considered one of the spiciest coconut-milk based curries. It is a great curry for all kinds of meat and seafood. Garnish with Thai basil to complete the dish.
1 batch makes 1/2 cup.
Super easy
Email
PrintIngredients
For 1 Batch(es)
Cream
- 15 green Thai chilies
- 1 teaspoons roasted coriander seeds
- 1 teaspoons roasted cumin seeds
- 1 teaspoons white peppercorn
- 1 tablespoons finely chopped galangal
- 1 tablespoons finely chopped lemongrass (about 1 stalk)
- 1 teaspoons chopped cilantro roots or stems
- 3 shallots, coarsely chopped
- 9 garlic cloves
- 1/2 teaspoons kaffir lime zest (optional)
- 1 teaspoons shrimp paste
- 1 teaspoons salt
Green Curry Paste (Kaeng Kiew Wan) Directions
- Make a paste using a mortar and pestle by adding ingredients one at a time in the order given. Pound one ingredient until it’s broken up in small pieces before adding the next one. When all ingredients are added, continue pounding until it forms a fine paste. Alternatively, place coarsely chopped ingredients in a blender and blend until smooth, adding water as needed.
|
|
|