Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan) Tasty Recipes

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Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan)

"This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives."

Ingredients :

• 1 cup chopped Thai chile peppers
• 3 shallots, chopped
• 2 cilantro roots, peeled and chopped
• 1 head garlic, peeled and chopped
• 2 1/2 ounces fresh Thai basil leaves, chopped
• 2 stalks lemongrass, sliced
• 2 tablespoons peeled and chopped galangal
• 2 tablespoons grated kaffir lime zest
• 2 tablespoons fermented shrimp paste
• 2 tablespoons freshly toasted cumin seeds
• 2 tablespoons peeled and chopped fresh turmeric root
• 1 tablespoon toasted coriander seeds
• 1 tablespoon salt
• 1 tablespoon ground white pepper

Instructions :

Prep : 30M	Cook : 36M	Ready in : 30M

• Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

Notes :

• It is well worth the energy of using a mortar and pestle. You can use a food processor or blender to puree the ingredients into a paste, but keep in mind they can oxidize the ingredients, muddying the flavor.
• Use 2 to 3 tablespoons of the curry paste in your curry depending on how spicy you like it.

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