Nam prik geng kyo wan (Thai green curry paste)

Nam prik geng kyo wan (Thai green curry paste)

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About this recipe: This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the 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 pre-made pastes that contain preservatives.


Serves: 36 

  • 2 tablespoons galangal, peeled and chopped
  • 2 stalks lemongrass, sliced
  • 2 tablespoons kaffir lime peel
  • 2 coriander roots, peeled and chopped
  • 1 tablespoon salt
  • 1 tablespoon ground white pepper
  • 3 shallots, chopped
  • 1 head garlic, chopped
  • 2 tablespoons fermented shrimp paste
  • 2 tablespoons freshly peeled and chopped turmeric
  • 1 tablespoon coriander seeds, toasted till brown
  • 2 tablespoons cumin, toasted till brown
  • 180g Thai green chillies, chopped
  • 80g Thai basil leaves

Prep:30min  ›  Ready in:30min 

  1. Pound all the ingredients incorporating them one at a time with a large mortar and pestle until the paste is smooth. Alternatively, use a food processor or blender to puree the ingredients into a paste.
  2. Use 2 to 3 tablespoons of the paste in your curry depending on how spicy you like it.


Keep in mind that the best flavour comes from pounding it all in a mortar as the food processor oxidises the ingredients creating a muddy flavour. It is well worth the energy of using a mortar and pestle.


You can find all of these ingredients online or in Asian or Thai supermarkets.

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