Authentic Thai Green Curry Paste
Unlock the vibrant flavors of Thai cuisine with this Authentic Green Curry Paste (Gaeng Kiow Wan) recipe. This aromatic paste is a harmonious blend of fresh herbs and spices, including fiery green chilies, fragrant lemongrass, and exotic galangal. Perfect for crafting delicious green curry dishes, this homemade paste not only elevates your meals but also allows you to experience the true essence of Thai cooking. Serve it with your choice of protein or vegetables for a delectable culinary adventure.
N/A
Servings
23
Calories
13
Ingredients
Ingredients
Long green chilies
2 (chopped)
Small green chilies
10 (chopped)
Lemongrass
1 tablespoon (chopped)
Shallots
3 (chopped)
Garlic
2 tablespoons (chopped (about 4 cloves))
Galangal
1 inch (chopped)
Coriander roots
3 (chopped)
Coriander powder
1 teaspoon
Ground cumin
1/2 teaspoon
White pepper
1/2 teaspoon
Kaffir lime zest or lime leaves
1 teaspoon (chopped)
Shrimp paste
2 teaspoons
Salt
1 teaspoon
Instructions
1
Begin by preparing all your ingredients: chop the long green chilies, small green chilies, lemongrass, shallots, garlic, galangal, and coriander roots.
2
Place all the ingredients into a mortar and pestle, or a food processor if you prefer.
3
Start grinding the ingredients, adding a little bit of salt to help break down the tougher components. Continue grinding until you achieve a smooth and consistent paste. This may take some time and effort, so be patient!
4
Once the paste is fully blended, taste and adjust seasoning if necessary. You can add more salt or chili according to your preference.
5
Transfer the finished paste into an airtight container, and it can be stored in the refrigerator for up to 2 weeks or frozen for longer shelf life.
Nutrition Information
0.67g
Fat
3.33g
Carbs
0.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Thai Green Curry Paste?
It is a vibrant, aromatic blend of fresh herbs and spices including green chilies, lemongrass, and galangal used as a base for Thai green curry dishes.
What is the Thai name for this green curry paste?
In Thailand, this specific type of green curry paste is known as Gaeng Kiow Wan.
What are the primary flavor components?
The paste is a harmonious blend of fiery green chilies, fragrant lemongrass, and exotic galangal.
How many ingredients are in this recipe?
There are 13 distinct ingredients used to create this authentic paste.
Can I use a food processor instead of a mortar and pestle?
Yes, you can use a food processor for convenience, though a mortar and pestle is the traditional method.
How do I prepare the lemongrass for the paste?
The lemongrass should be finely chopped before being added to the mortar or processor.
How long does homemade green curry paste last in the fridge?
Stored in an airtight container, it will stay fresh in the refrigerator for up to 2 weeks.
Can I freeze the curry paste?
Yes, the paste can be frozen for a longer shelf life beyond the 2-week refrigerated period.
Why is salt added during the grinding process?
Salt acts as an abrasive agent that helps break down the tougher, fibrous components of the fresh ingredients.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this recipe is gluten-free.
How many calories are in a serving of this paste?
There are approximately 23 calories per serving.
What type of chilies are used?
The recipe calls for a combination of 2 long green chilies and 10 small green chilies.
How much garlic does the recipe require?
You will need 2 tablespoons of chopped garlic, which is roughly equivalent to 4 cloves.
What is a good substitute for kaffir lime zest?
If kaffir lime zest is unavailable, you can use regular lime zest or finely chopped lime leaves.
What role does galangal play in the paste?
Galangal provides a unique, citrusy, and earthy flavor that is essential for an authentic Thai taste.
How many shallots are needed?
The recipe requires 3 chopped shallots.
Is there any fat in the recipe?
The recipe contains a minimal amount of fat, approximately 0.67g per serving.
What dry spices are included?
The dry spices include 1 teaspoon of coriander powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of white pepper.
Is shrimp paste necessary?
Shrimp paste is used to provide a savory depth of flavor (umami) common in authentic Thai recipes.
How do I adjust the spiciness?
You can adjust the heat by increasing or decreasing the number of small green chilies used.
What are coriander roots?
They are the bottom parts of the cilantro plant, used in Thai cooking for their intense, peppery flavor.
How much cumin is in the recipe?
The recipe uses 1/2 teaspoon of ground cumin.
Can I add more salt later?
Yes, you should taste the final paste and adjust the seasoning, including salt, to your preference.
What should the final texture look like?
The goal is to achieve a smooth and consistent paste through thorough grinding or processing.
Does this paste contain sugar?
No, this specific recipe for the paste does not list sugar as an ingredient.
How much lemongrass is needed?
The recipe calls for 1 tablespoon of chopped lemongrass.
What protein goes well with this paste?
It is versatile and pairs well with your choice of protein, such as chicken, beef, shrimp, or tofu.
What is the first step in making the paste?
The first step is preparing all ingredients by chopping the chilies, lemongrass, shallots, garlic, galangal, and coriander roots.
Is this recipe suitable for vegetarians?
The recipe contains shrimp paste; for a vegetarian version, substitute with a vegan fermented soybean paste or vegan shrimp paste.
How much protein is in each serving?
Each serving contains approximately 0.67g of protein.