Thai Green Curry Paste (Nam Prik Gaeng Khiaw Waan)

15 large fresh green hot chilies*
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
1/2 tsp finely sliced kaffir lime rind
1 tsp chopped coriander root (or substitute coriander stems if unavailable)
5 white peppercorns
1 tbsp roasted coriander seeds**
1 tsp roasted cumin seeds*
1 tsp sea salt
1 tsp shrimp paste

Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.

Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.

Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.

Use only the lower part of the lemongrass. For the kaffir lime rind use only the green part as the white part is bitter. If available use all part of the coriander from root to leaves or substitute with just the tops.

Cooking Tips:

*We recommend a combination of about 4 dark green jalapeƱo peppers plus 15 fresh hot Thai chili peppers for a beautiful green color paste

**Find out how to roast coriander and cumin seeds from Thai cooking instructor, Kasma

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