Krung Gaeng Keo Wan Thai Green Curry Paste
Elevate your Thai cooking repertoire with **Krung Gaeng Keo Wan Thai Green Curry Paste**, a vibrant and aromatic base that’s essential for authentic green curry. This handcrafted paste combines fiery green bird’s eye chilies, fragrant lemongrass, zesty kaffir lime, and earthy coriander roots, toasted spices, and creamy shrimp paste to create an unbeatable flavor profile. The addition of fresh Thai basil leaves introduces a vibrant herbaceous note, while a traditional mortar and pestle technique brings out the full depth of each ingredient. Perfect for enhancing soups, curries, or stir-fries, this homemade green curry paste is a flavorful, preservative-free alternative to store-bought options. Quick to prepare, this recipe yields enough to keep your meals bursting with Thai authenticity all week long.
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Recipe Information
Ingredients
- 12 pieces Green bird's eye chilies
- 2 stalks Lemongrass stalk
- 2 tablespoons Galangal
- 1 teaspoon Kaffir lime zest
- 2 roots Coriander roots (cleaned)
- 6 cloves Garlic cloves
- 3 medium Shallots
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon White peppercorns
- 1 teaspoon Shrimp paste
- 1 handful Fresh Thai basil leaves
- 1 teaspoon Sea salt
Instructions
Prepare all your ingredients. Rinse the Thai basil leaves, coriander roots, lemongrass stalks, and chilies thoroughly. Peel the shallots, garlic, and galangal.
Thinly slice the lemongrass stalks and galangal to make them easier to blend or grind.
In a dry pan over low heat, toast the coriander seeds, cumin seeds, and white peppercorns until fragrant, about 2-3 minutes. Remove from heat and let them cool slightly.
Using a mortar and pestle or a food processor, grind the toasted spices into a fine powder.
Add the green chilies, lemongrass, galangal, kaffir lime zest, coriander roots, garlic, and shallots to the mortar or food processor. Begin blending or pounding the mixture into a rough paste.
Add the shrimp paste, fresh Thai basil leaves, and salt. Continue to blend or pound until the mixture forms a smooth, cohesive paste. This may take some time when using a mortar and pestle but helps achieve a traditional texture.
Taste the paste and adjust salt if needed. The paste should be aromatic and slightly spicy.
Store the green curry paste in an airtight container in the refrigerator for up to one week, or freeze in smaller portions for longer storage.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1150 mg | 24% | |
*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.
