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Nam Phrik Kaeng Khiao Wan (Green Curry Paste

Nam Phrik Kaeng Khiao Wan (Green Curry Paste recipe image
This vibrant Nam Phrik Kaeng Khiao Wan is the essential foundation for authentic Thai green curry. Unlike jarred versions, this fresh paste delivers a complex balance of fiery heat from green chilies, citrusy brightness from kaffir lime rind, and earthy depth from toasted coriander and cumin. The addition of galangal and lemongrass provides a distinct floral aroma that defines traditional Thai cuisine. Perfect for stirring into coconut milk with chicken, fish, or tofu, this paste is best used fresh but keeps well in the fridge or freezer. It transforms simple ingredients into a restaurant-quality meal with its pungent, fragrant, and spicy profile.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 416.3
Dietary: Gluten-free
Description
This vibrant Nam Phrik Kaeng Khiao Wan is the essential foundation for authentic Thai green curry. Unlike jarred versions, this fresh paste delivers a complex balance of fiery heat from green chilies, citrusy brightness from kaffir lime rind, and earthy depth from toasted coriander and cumin. The addition of galangal and lemongrass provides a distinct floral aroma that defines traditional Thai cuisine. Perfect for stirring into coconut milk with chicken, fish, or tofu, this paste is best used fresh but keeps well in the fridge or freezer. It transforms simple ingredients into a restaurant-quality meal with its pungent, fragrant, and spicy profile.
Ingredients
  • 15 ea Green hot chilies
  • 3 tablespoon Chopped shallots
  • 1 tablespoon Chopped garlic
  • 1 teaspoon Chopped galangal
  • 1 tablespoon Chopped lemon grass
  • 1/2 teaspoon Chopped kaffir lime rind
  • 1 teaspoon Chopped coriander root
  • 5 ea Peppercorns
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Salt
  • 1 teaspoon Shrimp paste
Directions
  1. 1
    Heat a dry wok or skillet over low heat and add the coriander seeds and cumin seeds.
  2. 2
    Dry toast the seeds for about 5 minutes, stirring frequently, until fragrant and lightly browned.
  3. 3
    Allow the toasted seeds to cool slightly, then grind them into a fine powder using a mortar and pestle or spice grinder.
  4. 4
    Place the green chilies, shallots, garlic, galangal, lemongrass, kaffir lime rind, coriander root, peppercorns, and salt into a blender or food processor.
  5. 5
    Pulse the mixture until the ingredients are coarsely chopped and well combined.
  6. 6
    Add the ground coriander-cumin mixture and the shrimp paste to the blender.
  7. 7
    Blend again, scraping down the sides as needed, until a smooth, fine-textured paste forms.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 416.3kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 0.9g5%
Cholesterol 1.9mg1%
Sodium 4921.5mg206%
Total Carbohydrate 102.2g35%
Dietary Fiber 41.3g166%
Sugars 12.5g
Protein 22.2g45%

* 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: Transfer the finished paste to a clean glass jar. Store in the refrigerator for up to 3-4 months. For longer storage, freeze in ice cube trays and transfer to a freezer bag.

Ingredient Tip: If you cannot find fresh kaffir lime rind, you can substitute with lime zest, though the flavor will be less complex.

Preparation: Ensure lemongrass is trimmed to use only the tender lower stalk, and remove the tough outer layers before chopping.

Keywords: blending, chilies, chopped, coriander, cumin, curry, frying, galangal, garlic, green, hot, indian, kaeng, khiao, main, nam, paste, peppercorns, phrik, salt
Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-khiao-wan-green-curry-paste/