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    Thailand Recipe Green Curry Paste

    By Thai-Eyes | November 23, 2008



    The green Thai curry (Kaeng khiew wan) is the hottest Thai curry,
    except the mouth exploding curries from South Thailand.
    The recipe for the green Thai curry paste is quite simlar to the red curry paste,
    with one exception. The green Currypaste is the only Thai currypaste
    where fresh chilipeppers are used.
    If You want Your curry a bit milder,
    remove the seeds and white partitions of the chili peppers.


    green-curry-paste-thailand.jpg

    Thailand Recipe Green Curry Paste
    (Kueang Kaeng khiew wan):
    Ingredients:
    5-6 small, red Thai onions or shallots
    a handful small unpealed Thai garlic cloves
    or 5-6 big, pealed garlic cloves
    5-6 cm galanga/galingale
    4 bulbs lemon grass
    10 or more fresh green chili peppers
    peel from a Makrut Kaffir lemon
    1-1 1/2 teaspoons salt
    1-2 teaspoons shrimp paste/Kapi

    Preparation:

    Chop fresh green chili peppers, lemon grass, garlic, shallots, galanga,
    and makrut peel to small pieces
    and put it all together in the mortar.
    Pound it until You get a smooth paste,
    then add shrimp paste (Kapi) and salt and pound again.
    Now You can use the green curry paste for Your favourite recipe.
    Leavings can be stored in a jar with screw cap
    in a refrigerator for 3-4 weeks or can be stored in a freezer.

    Recipes with green Thai curry paste:
    Green Thai Curry

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    Topics: Thaifood, Thailand | 1 Comment »

    One Response to “Thailand Recipe Green Curry Paste”

    1. Recipe Green Thai Curry | thai-eyes Says:
      February 14th, 2009 at 10:33

      [...] for 2 persons: 1 package green currypaste or 3-4 tablespoons selfmade green currypaste 250 ml coconutmilk approx. 250 gr meat (pork, beef), poultry, fish or seafood in strips or cubes [...]

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