Green curry is used in many Thai dishes, it is spicy and delicious and gives you a nice warm feeling inside. I like to make this in larger batches and keep in a glass jar in my refrigerator.
I hope you enjoy making and eating Thai food as much as I do. Happy cooking!
♥♥♥ Namfon ♥♥♥
Suggested items for making green curry paste
- 8 Inch Stone Granite Mortar and Pestle
- McCormick Gourmet Coriander Seed (0.87 oz)
- Whole Cumin Seed Tin
Green Curry Paste
(Nam Prik Gaeng Khiawan) น้ำพริกแกงเขียวหวาน
Serves 2
Prep Time: 30 minutes
Flavors: Spicy!
Dried Ingredients:
- 1 teaspoon coriander seeds, roasted until brown
- 1/4 teaspoon cumin seeds, roasted until brown
- 1/4 teaspoon black peppercorns
- 1/2 teaspoon salt
Fresh Ingredients:
- 2 teaspoon garlic, crushed and chopped
- 1 teaspoon ginza (Thai ginger) or ginger, skin removed and chopped
- 1/2 teaspoon lime peel, chopped
- 2 tablespoon lemongrass, lower 1/3rd crushed and chopped
- 1 tablespoon shallots, crushed and chopped
- 1 teaspoon coriander root, chopped
- 30 sweet basil leaves
- 20 small green Thai chilies
Preparation
- Place the coriander seeds in the mortar.
- Place the cumin seeds in the mortar.
- Place the black peppercorns in the mortar.
- Place the salt in the mortar.
- Grind and pound the dry ingredients into a powder with the pestle.
- Smash and peel the garlic cloves.
- Thinly chop the garlic cloves.
- Remove the skin from the ginza.
- Thinly chop the ginza.
- Crush and remove the skin from each shallots.
- Thinly chop the shallots.
- Finely slice the skin of the lime.
- Thinly chop the lime skin.
- Crush the lemongrass with a knife or roller at the base.
- Thinly chop the lemongrass.
- Remove the stems from each of the chilies
- Place the chilies in the mortar.
- Remove basil leaves from their stems.
- Place the basil leaves in the mortar.
- Add the lemongrass to the mortar.
- Add the shallots to the mortar.
- Add the ginza to the mortar.
- Add the garlic to the mortar.
- Add the coriander root to the mortar.
- Add the lime peel to the mortar.
- Pound until all the ingredients are smooth and the same consistency, no chunks.
- Bring a medium saucepan to medium heat and add oil.
- Carefully add the curry paste to the saucepan.
- Cook for 1 minute. Remove pan from heat and allow to cool.
- Spoon the paste into a sealed jar.
If you choose to skip the traditional mortar and pestle by using a blender or food processor. Put all the dry spices and salt into the blender, blend them into a powder, and then add all the rest of the ingredients together with 2 tablespoons of water. Blend for 3 to 5 minutes.
Step 1Place the coriander seeds in the mortar.
Step 2Place the cumin seeds in the mortar.
Step 3Place the black peppercorns in the mortar.
Step 4Place the salt in the mortar.
Step 5Grind and pound the dry ingredients into a powder with the pestle.
Continue until the mixture is a powder.
Step 6Smash and peel the garlic cloves.
Step 7Thinly chop the garlic cloves.
Step 8Remove the skin from the ginza.
Step 9Thinly chop the ginza.
Step 10Crush and remove the skin from each shallots.
Step 11Thinly chop the shallots.
Step 12Finely slice the skin of the lime.
Step 13Thinly chop the lime skin.
Step 14Crush the lemongrass with a knife or roller at the base.
Step 15Thinly chop the lemongrass.
Step 16Remove the stems from each of the chilies.
Step 17Place the chilies in the mortar.
Step 18Remove the basil leaves from their stems.
Step 19Place the basil leaves in the mortar.
Step 20Add the lemongrass to the mortar.
Step 21Add the shallots to the mortar.
Step 22Add the ginza to the mortar.
Step 23Add the garlic to the mortar.
Step 24Add the coriander root to the mortar.
Step 25Add the lime peel to the mortar.
Step 26Pound all the ingredients.
Pound until all the ingredients are smooth and the same consistency, no chunks.
Step 27Bring a medium saucepan to medium heat and add the oil.
Step 28Carefully add the curry paste to the saucepan.
Step 29Cook for 1 minute. Remove pan from heat and allow to cool.
Step 30Spoon the paste into a sealed jar.
