Thai Green Curry Paste

Gaeng Kiew Waan - this versatile, aromatic paste can be used in curries, marinades, soups and stir-fry’s.

For best results make your homemade Thai Green Curry Paste in a mortar and pestle

Thai Green Curry Paste Ingredients

• 2 tsp coriander seeds

• 1 tsp cumin seeds

• ½ tsp white peppercorns

• 15 green Thai chillies

• 1 tsp salt

• 3 tbsp lemongrass, thinly sliced

• 1 tbsp galangal, finely chopped

• 2 tsp kaffir lime zest, finely chopped

• 3 tbsp Shallots, finely chopped

• 2 tbsp garlic, finely chopped

• 1 tsp fermented shrimp paste (gapi)
  
  

How to make Thai Green Curry Paste

1. Over a medium heat, toast the coriander and cumin seeds in a dry pan, stir constantly until the seeds are aromatic and slightly darkened (about 4 minutes). Transfer to a plate and allow to cool for a few minutes.

2. Cut chillies in half horizontally and discard the seeds and pith

3. Using a mortar and pestle, grind the coriander, cumin seeds and peppercorns into a fine powder then set aside.
   ** For the following steps you are trying to achieve a fine paste before adding the next ingredients**

4. Add the chopped chillies and salt

5. Add the ground spices, lemongrass, galangal, kaffir lime zest

6. Add the shallots and garlic

7. Add the shrimp paste.

Place your homemade Thai Green Curry Paste into an airtight container and store in the fridge until needed. If storing for longer than a few days keep in the freezer.