Green Curry Paste (Nam Prok Gaein Kiaw Wan)

A delicious recipe for Thai green curry paste.




12 bird-eye chili peppers (green hot chili peppers)
3 tbsp. chopped shallots
4 cloves garlic, chopped
1 tsp. chopped galanga
1 tbsp. chopped lemongrass
1/2 tsp. chopped kaffir lime rind
10 black peppercorns
1 tbsp. roasted coriander seeds
1 tsp. roasted cumin seeds
1 tsp. salt
1 tsp. shrimp paste or
fermented soy bean paste
1/2 tsp. chopped turmeric


Pound all ingredients in a stone mortar until the curry is a fine paste.

Author's Comments

This green curry may be stored in an air-tight container in the refrigerator for 3 to 4 months.

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