Green Curry Paste Gaeng Kiow Wan
Unlock the vibrant flavors of Thailand with this authentic Green Curry Paste (Gaeng Kiow Wan) recipe, a cornerstone of Thai cuisine that brings bold, aromatic elements to your favorite dishes. Made with fresh ingredients like fiery green Thai chilies, fragrant lemongrass, zesty kaffir lime, and earthy cilantro roots, this homemade curry paste delivers unmatched depth and aroma. Traditional techniques using a mortar and pestle help release the robust flavors of galangal, garlic, and shallots, but a blender offers a quick alternative for modern kitchens. Tied together with creamy shrimp paste and the herbal brightness of Thai basil, this paste creates the perfect base for your green curry dishes, from tender chicken curries to vibrant vegetable medleys. Store this versatile paste in the fridge or freezer to add a burst of authentic Thai taste to your meals anytime!
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Recipe Information
Ingredients
- 10 pieces Green Thai chilies
- 2 pieces Lemongrass stalks
- 1 tablespoon Galangal
- 1 teaspoon Kaffir lime zest
- 3 pieces Cilantro root
- 6 pieces Garlic cloves
- 4 pieces Shallots
- 1 teaspoon White peppercorns
- 1 teaspoon Shrimp paste
- 0.5 teaspoon Salt
- 10 leaves Basil leaves (preferably Thai basil)
- 1 tablespoon Vegetable oil (optional for blending)
Instructions
Deseed half of the green Thai chilies to control the spice level, keeping the rest whole.
Trim off the tough outer layers of the lemongrass stalks and mince the tender inner parts.
Peel and finely chop the galangal, garlic, and shallots.
Using a mortar and pestle, begin by grinding the white peppercorns into a fine powder.
Add the salt, minced lemongrass, and galangal to the mortar and continue to pound into a paste.
Incorporate the garlic, shallots, and kaffir lime zest into the paste, pounding until smooth and cohesive.
Add the cilantro roots and green chilies in small batches, ensuring they’re thoroughly ground before adding more.
Mix in the shrimp paste and fresh basil leaves, continuing to pound until the mixture is fully blended and forms a smooth paste. (Alternatively, you can use a blender or food processor for a faster method, adding the optional vegetable oil to help the ingredients blend.)
Taste the paste and adjust the salt or chilies to your preference.
Store the green curry paste in an airtight container in the refrigerator for up to one week or freeze in small portions for longer storage.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1784 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
