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–+ servings

Green Curry Paste Kruang Kaeng Kheow Wan

Authentic from-scratch Thai green curry paste — fragrant, fierce, and complex, made without shortcuts or compromises.
Print Recipe
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: Thai
Servings: 10 servings
Calories: 45kcal

Ingredients

  • 15 long green chilies
  • 10 bird's eye green chilies
  • 2 stalks lemongrass sliced
  • 4 slices galangal
  • 4 kaffir lime leaves
  • 1 tbsp kaffir lime zest
  • 3 coriander roots
  • 2 tsp shrimp paste
  • 6 shallots
  • 4 garlic cloves
  • 1 tsp coriander seeds toasted
  • 1 tsp cumin seeds toasted
  • White pepper to taste

Instructions

  • Toast cumin and coriander seeds in a dry pan until fragrant. Grind finely.
  • Pound the hardest ingredients first: galangal, lemongrass.
  • Add shallots, garlic, and kaffir lime zest.
  • Add chilies. Pound until fine.
  • Add shrimp paste and toasted spices. Pound until completely smooth.
  • This should take 20–30 minutes in a mortar — do not rush.
  • Store in an airtight jar, covered with a thin layer of oil. Refrigerate up to 1 month.

Nutrition

Serving: 1serving | Calories: 45kcal | Protein: 2g | Fat: 2g | Fiber: 1.5g
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