    Thai Green Curry Paste (Kreung Gaeng Kiow Wahn)
Friday, 29 May 2009
DescriptionThis recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
IngredientsAt a glance
Cuisine
East Indian
Asian
Cooking Method
Roast
Heat Level
5
Chile
Serrano
Meal/Course
Condiment
Sauce/Marinade/Rub
Makes
about 1 1/4 cup
1 tablespoon coriander seeds
1 tablespoon cumin seeds 6 whole peppercorns 3 stalks lemongrass, bulb included, chopped 1/2 cup cilantro 1 2-inch piece of galangal or ginger, peeled 1 teaspoon lime zest 8 cloves garlic 4 shallots, coarsely chopped 12 green chiles such as serrano, stems removed, and halved 1/4 cup water 1 teaspoon salt 1 teaspoon shrimp paste Methods/stepsRoast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill. Reviews |
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Additional Tips
This standard Thai green curry paste has dozens of uses; it is a must for green chicken curry. It can be added to any other curry preparations, be it Indian, Vietnamese, or Cambodian. Just adding one teaspoon of this paste will make other curry concoctions more flavorsome, more zesty, and more pungent. Heat this paste in a wok or skillet, add your favorite chopped meat, fish, or vegetables, cook for 20 to 30 minutes, and you have a wonderful Thai curry to serve over rice.