Thai Green Curry Paste (Nam Prik Gaeng Khiao Wan)
Authentic Thai green curry paste made from fresh chilies, lemongrass, galangal, and kaffir lime leaves. Bright, aromatic, and designed to be bloomed in fat before cooking.
Ingredients
Ingredients
- 6 –8 fresh green Thai chilies stemmed
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon white peppercorns
- 2 tablespoons finely chopped lemongrass tender inner core only
- 1 tablespoon galangal peeled and thinly sliced
- 4 kaffir lime leaves central rib removed, finely sliced
- 4 garlic cloves
- 2 shallots roughly chopped
- 1 teaspoon shrimp paste
- ½ teaspoon fine sea salt
Instructions
Instructions (Mortar & Pestle – Traditional)
- Heat a dry pan over medium heat and toast the coriander seed, cumin seed, and white peppercorns until fragrant. Remove from heat and cool completely.
- Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
- Add the chilies and salt to a mortar and pestle. Pound until the chilies break down into a rough paste.
- Add the lemongrass and galangal. Continue pounding until the mixture becomes smooth and fibrous strands are no longer visible.
- Add the kaffir lime leaf, garlic, and shallots. Pound until thick, cohesive, and aromatic.
- Add the shrimp paste last and work it fully into the paste until glossy and evenly combined.
- If needed, add 1–2 tablespoons neutral oil or water to help the paste come together. The finished paste should be thick, not loose.
Instructions (Food Processor Method)
- Toast the coriander seed, cumin seed, and white peppercorns in a dry pan until fragrant. Cool completely.
- Grind the toasted spices to a fine powder using a spice grinder.
- Add the ground spices to a food processor along with the chilies, salt, lemongrass, galangal, kaffir lime leaf, garlic, and shallots.
- Pulse repeatedly, scraping down the sides as needed, until the mixture forms a thick, coarse paste.
- Add the shrimp paste and continue processing until fully incorporated.
- If the paste struggles to blend, add 1–2 tablespoons neutral oil or water, pulsing just until the paste comes together. Do not over-blend.
Notes
Notes
This curry paste is meant to be cooked before use, not eaten raw.
For consistent results at home, bloom the paste in coconut oil, then add coconut milk to build the curry.
If your coconut milk separates naturally, you may scoop and use the thick cream instead of oil, but this is optional.
A food processor produces a slightly looser texture than a mortar and pestle, but the flavor remains excellent.
Storage
Refrigerate in an airtight container for up to 7 days
Freeze in tablespoon portions for up to 3 months
Freezing preserves aroma better than refrigeration.
Tried this recipe?Let us know how it was!
