Thai Green Curry Paste (Nam Phrik Gaeng Khieo Wan)
Forking Foodie
Forking Foodie
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Ingredients

  • 160 g in total
  • tbsp
  • 10 servings of
  • 16 g each (approximately one tbsp) at 14 calories per serving.
  • 2 tbsp coriander roots, scraped and chopped (or stalks – save the leaves - if you don’t have roots, use about 10 stalks per root, or about 4-5 tbsp chopped stalks - if you feel like you won't use all the leaves, you can blend them with a splash of water and freeze in an ice cube tray to add to Thai and Indian curries etc.) [7]
  • can
  • 25 g green birdseye chillies (about 15 chillies), halved lengthwise, de-seeded and finely chopped [16]
  • finely chopped
  • ½ tbsp salt
  • 25 g lemongrass, peeled (the first layer, second if tough and dry) and finely sliced (soak in warm water after slicing for 20-30 minutes, if they’re tough/dry) [25]
  • 20 g galangal (or ginger), peeled and finely sliced [14]
  • 5 g kaffir lime zest
  • 3 red shallots (or 50g red onion if you can’t get shallots), finely sliced (or chopped if onion) [12]
  • 25 g garlic peeled and finely sliced, or put through a garlic crusher [37]
  • 2 tsp shrimp paste
  • 1 tsp coriander seeds, roasted and ground [5]
  • ½ tsp cumin seeds, roasted and ground [9]
  • ½ tsp white peppercorns (use other peppercorns, if you don’t have white, or omit), ground [7]
  • 108 calories for
  • ¼ can
  • 35.6 g per person

Instructions

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