Thai Green Curry Paste (Prik Gaeng Keow)
Note: although listed under the book's French section, this is a Thai curry paste. Makes about 1 cup (288 g). (Reconstructed classic method - the source lists ingredients only.)
🍽️ Makes 1
Ingredients
| 4 | fresh green serrano chilies | |
| 2 stalks | lemongrass, base and top removed, finely chopped | |
| 2 inch | galanga (galangal), skin on and finely chopped | |
| 3 cloves | garlic, finely chopped | |
| 2 tsp | 10 ml | shrimp paste |
| 2 | kaffir lime leaves, finely chopped | |
| 1/2 tsp | 2.5 ml | ground coriander |
| 1/2 tsp | 2.5 ml | ground cumin |
| 1/2 tsp | 2.5 ml | ground black pepper |
| 10 g | Thai basil leaves, packed, finely chopped | |
| 2 tbsp | 30 ml | cilantro stems, finely chopped |
| as needed | water |
Instructions
- Finely chop the green serrano chilies, lemongrass, galanga and garlic. (Reconstructed classic method.)
- Add them to a mortar (or food processor) with the shrimp paste, kaffir lime leaves, ground coriander, cumin and black pepper.
- Pound (or blend) together, adding the Thai basil leaves and cilantro stems, until a smooth green paste forms. Add a little water only as needed.
- Use immediately or store refrigerated in an airtight container.