Green Curry Paste

Nam Prik Gaeng Wan
  • 15 green spur chilies chopped
  • 4 green birdseye chilies chopped
  • 4 red birdseye chilies chopped
  • 2 tbs lemongrass, thick bottom third only, outer layers removed, inner part sliced
  • 1 1/2 tsp galangal ginger, finely chopped
  • 1/2 tsp kaffir lime rind, chopped
  • 2 tbs shallot, finely sliced
  • 2 tbs garlic, finely chopped
  • 2 tbs coriander root, chopped
  • 1 tsp turmeric ginger
  • 1/2 tsp roasted coriander seeds
  • 1/2 tsp roasted cumin seeds
  • 1/2 tsp roasted black pepper
  • 1 tsp shrimp paste (vegetarian just omit)

green curry – the name derives from the color of the dish, which comes from green chillies. The “sweet” in the Thai name (wan means ‘sweet’) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”.

Action Plan

Pound everything together in a mortar using a pestle to form a fine paste, or use food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than using a blender. The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.

The curry paste can be kept in a jar with a little vegetable oil. Keep in the fridge for several months.

Nam Prik Gaeng Wan

Photo and cinematography by smboro

Green Curry Paste

  • Servings: 2 cups
  • Difficulty: medium
  • Print

Ingredients

  • 15 green spur chilies chopped
  • 4 green bird eye chilies chopped
  • 4 red bird eye chilies chopped
  • 2 tbs lemon grass, thick bottom third only, outer layers removed, inner part sliced
  • 1 1/2 tsp galangal ginger, finely chopped
  • 1/2 tsp kaffir lime rind, chopped
  • 2 tbs shallot, finely sliced
  • 2 tbs garlic, finely chopped
  • 2 tbs coriander root, chopped
  • 1 tsp turmeric ginger
  • 1/2 tsp roasted coriander seeds
  • 1/2 tsp roasted cumin seeds
  • 1/2 tsp roasted black pepper
  • 1 tsp shrimp paste (vegetarian just omit)

Directions


Pound everything toughener in a mortar using a pestle to form a fine paste or use food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than using a blender. The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.

The curry paste can be kept in a jar with a little vegetable oil. Keep in the fridge for several months.



Credit: eat-well-travel-often.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s