Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

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

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.