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Nam Phrik Kaeng Khiao Wan (Green Curry Paste

Nam Phrik Kaeng Khiao Wan (Green Curry Paste recipe image
Experience the vibrant, complex flavor of authentic Thai green curry with this homemade paste. Fresh green chilies provide a bright, sharp heat, while toasted coriander and cumin seeds add deep, earthy warmth. Combined with aromatic lemongrass, garlic, and shrimp paste, this mixture creates a fragrant foundation for curries, stir-fries, or dipping sauces. Making your own paste allows you to control the spice level and enjoy fresher, more intense flavors than store-bought alternatives. It is an essential component for any Thai kitchen, offering a satisfying culinary project that yields delicious results for weeks to come.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 15
Dietary: Gluten-free
Description
Experience the vibrant, complex flavor of authentic Thai green curry with this homemade paste. Fresh green chilies provide a bright, sharp heat, while toasted coriander and cumin seeds add deep, earthy warmth. Combined with aromatic lemongrass, garlic, and shrimp paste, this mixture creates a fragrant foundation for curries, stir-fries, or dipping sauces. Making your own paste allows you to control the spice level and enjoy fresher, more intense flavors than store-bought alternatives. It is an essential component for any Thai kitchen, offering a satisfying culinary project that yields delicious results for weeks to come.
Ingredients
  • 15 ea Green hot chilies
  • 1 tablespoon Chopped garlic
  • 1 stalk Lemongrass, chopped
  • 1 tablespoon Coriander root, chopped
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Salt
  • 1 tablespoon Shrimp paste
Directions
  1. 1
    Heat a small dry wok or skillet over low heat.
  2. 2
    Add the coriander seeds and cumin seeds to the pan.
  3. 3
    Dry fry the seeds for about 5 minutes, stirring frequently, until fragrant and lightly toasted.
  4. 4
    Remove the toasted seeds from heat and allow them to cool slightly.
  5. 5
    Grind the toasted coriander and cumin seeds into a fine powder using a mortar and pestle or spice grinder.
  6. 6
    Place the green chilies, garlic, lemongrass, coriander root, and salt into a blender or food processor.
  7. 7
    Pulse the mixture until the ingredients are finely chopped but not yet a smooth paste.
  8. 8
    Add the ground spice mixture and shrimp paste to the blender.
  9. 9
    Blend the mixture, scraping down the sides as needed, until it forms a fine, smooth, and consistent paste.
  10. 10
    Transfer the paste to a clean glass jar for storage or use immediately in your recipes.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 15kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 120mg5%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.8g4%
Sugars 0.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the paste in an airtight glass jar in the refrigerator for up to 3-4 months. For longer storage, freeze in ice cube trays.

Ingredient Variations: If shrimp paste is unavailable or for a vegetarian version, omit it or substitute with a small amount of soy sauce or miso paste for umami depth.

Preparation Tip: Ensure the lemongrass is very finely chopped before blending, as the tough fibers can be difficult to process. Using the tender lower stalks is recommended.

Spice Level: Adjust the number of green chilies based on your desired heat level. Remove seeds from chilies for a milder paste.

Keywords: thai, green curry, paste, homemade, lemongrass, chili, spicy, aromatic, coriander, cumin, garlic, shrimp paste, condiment, asian cooking, fresh, recipe
Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-khiao-wan-green-curry-paste-2/