Hello World KitchenBeta

Authentic Thai Green Curry Paste (Kreung Gaeng Keo Wahn)

A vibrant, aromatic, from-scratch Thai green curry paste pounded by hand in a heavy granite mortar and pestle. This traditional technique crushes the plant cells to release their essential oils, creating a depth of flavor unachievable with a food processor.

Prep 30 min Cook 5 min Total 35 min Level Advanced

Serves 8

Ingredients

Dry Spices

1 tablespoon Coriander seeds — Whole seeds
1 teaspoon Cumin seeds — Whole seeds
1 teaspoon White peppercorns — Whole

Fresh Aromatics

15 whole Green bird's eye chilies — Stemmed. Adjust amount for desired heat level.
2 whole Large mild green chilies — Such as Anaheim or spur chilies, chopped. Adds green color without overwhelming heat.
1 teaspoon Coarse sea salt — Acts as an abrasive to help break down ingredients
3 stalks Lemongrass — Tough outer leaves removed, bottom 3-4 inches only, finely sliced
1 tablespoon Galangal — Peeled and finely minced
1 teaspoon Makrut (Kaffir) lime zest — From a fresh makrut lime, or substitute 4 finely minced makrut lime leaves
2 tablespoons Cilantro roots — Cleaned and chopped. Substitute cilantro stems if roots are unavailable.
5 cloves Garlic — Peeled and roughly chopped
3 tablespoons Shallots — Peeled and chopped

Umami Base

1 teaspoon Thai shrimp paste (Gapi) — Roasted in a piece of foil for 2 minutes to enhance aroma (optional but recommended)

Instructions

Place a small dry skillet over medium heat. Add the coriander seeds, cumin seeds, and white peppercorns. Toast for 2-3 minutes, tossing frequently, until fragrant. Transfer to the mortar and pound into a fine powder. Remove the spice powder to a small bowl and set aside.
~5 min
Do not let the spices burn, or they will turn bitter.
Place the chopped green bird's eye chilies, large mild green chilies, and coarse sea salt in the empty mortar. Pound using a straight up-and-down motion until broken down into a coarse paste. The salt acts as an abrasive to speed up this process.
~5 min
Cover the mortar with your non-dominant hand (cupped around the pestle) to prevent spicy chili juices from splashing into your eyes.
Add the most fibrous ingredients next: the finely sliced lemongrass, minced galangal, and makrut lime zest (or leaves). Pound firmly until the fibers are completely broken down and integrated into the chili paste.
~8 min
Always wait until the current ingredients are fully pulverized before adding the next. This ensures a smooth final paste.
Add the cilantro roots (or stems). Pound until fully incorporated.
~3 min
Add the softer aromatics: the chopped garlic and shallots. Continue pounding until a homogenous, relatively smooth green paste forms.
~6 min
As the paste becomes wetter, you can use a combination of pounding and grinding (circular) motions.
Finally, add the shrimp paste and the reserved ground dry spices. Pound and stir until everything is perfectly combined and the mixture has a uniform texture and dark green color.
~3 min
Scrape down the sides of the mortar with a spoon occasionally to ensure everything is mixed evenly.

Nutrition

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

320

Sodium (mg)

Cholesterol (mg)

Equipment

Heavy granite mortar and pestle
Small dry skillet
Sharp chef's knife
Cutting board

Tips & Storage

Slice all your ingredients as finely as possible before putting them in the mortar. This drastically reduces pounding time.
The order of operations is crucial: always start with dry spices, then the hardest/most fibrous ingredients, and finish with the softest ingredients.
If you must use a food processor, blend the ingredients with a little oil or water to get it moving, but note the flavor will be less intense than pounding.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for up to 6 months. Once frozen, transfer cubes to a freezer bag.