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

This Thai green curry paste recipe from central Thailand incorporates Indian spices from the South and 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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 13 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon ground white pepper
• 3 shallots, chopped
• 1 cup chopped Thai chile peppers
• 2 cilantro roots, peeled and chopped
• 1 head garlic, peeled and chopped
• 2 ½ ounces fresh Thai basil leaves, chopped
• 2 stalks lemongrass, sliced
• 2 tablespoons peeled and chopped galangal
• 2 tablespoons grated makrut 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

Recipe Instructions

Step 1

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