Thai Green Curry Paste
also called prik gaeng keow wan · gaeng keow wan paste · kaeng khiao wan paste · green curry paste · prik gang keo wan · kreung gaeng keow wan
- Thai Kitchen
- serves 8
- about 40 min
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 15(stemmed)green bird chiles | pound to a fibrous paste | pound in | pound in | work in |
| 4(seeded and chopped)long green chiles | ||||
| 1 tspkosher salt | ||||
| 3 stalks(tender parts only, thinly sliced)lemongrass | ||||
| 1 Tbs(peeled and chopped)galangal | ||||
| 1 tspmakrut lime zest | ||||
| 1 Tbs(scrubbed and chopped)coriander root | ||||
| 8 clovesgarlic | ||||
| 4(chopped)shallots | ||||
| 1 Tbscoriander seeds | toast 2 min, grind in a mortar | |||
| 1 tspcumin seeds | ||||
| 1 tspwhite peppercorns | ||||
| 1 Tbs(kapi)shrimp paste | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
1pound to a fibrous paste
2pound in
goes in with what step 1 made
3pound in
goes in with what step 2 made
4toast 2 min, grind in a mortar
5work in
goes in with what steps 3 and 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 mintwo waits that overlap count once
- Needs you
- 2 minof the steps that give a time
4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.
toast 2 min, grind in a mortar
2 minneeds youfrom the start
pound to a fibrous paste
not timedfrom the start
pound in
not timedfrom the start
pound in
not timedfrom the start
work in
not timed2 min in
- needs you
- never timed
You'll need mortar · skillet
Goes with
See how it is written
>> title: Thai Green Curry Paste
>> category: Spice Blends & Marinades
>> tags: thai, chiles, paste, lemongrass, curry
>> counters: Thai Kitchen
>> aka: prik gaeng keow wan, gaeng keow wan paste, kaeng khiao wan paste, green curry paste, prik gang keo wan, kreung gaeng keow wan
>> pairs-with: thai-green-curry
>> servings: 8
>> time: 40 min
>> step.1: toast 2 min, grind in a mortar
>> step.2: pound to a fibrous paste
>> step.3: pound in
>> step.4: pound in
>> step.5: work in
Toast @coriander seeds{1%Tbs}, @cumin seeds{1%tsp} and @white peppercorns{1%tsp} in a dry #skillet{} over medium heat for ~toast{2%min}, then grind them to a powder in a #mortar{}.
Pound @green bird chiles{15}(stemmed), @long green chiles{4}(seeded and chopped) and @kosher salt{1%tsp} to a fibrous paste. Fifteen bird chiles is a Thai shop's medium; the number is the only thing that changes when you order it hotter, and green is the hottest of the five to begin with.
Pound @lemongrass{3%stalks}(tender parts only, thinly sliced), @galangal{1%Tbs}(peeled and chopped), @makrut lime zest{1%tsp} and @coriander root{1%Tbs}(scrubbed and chopped) into @&(~1)paste{}.
Pound @garlic{8%cloves} and @shallots{4}(chopped) into @&(~1)paste{}.
Work @&(~4)ground spices{} and @shrimp paste{1%Tbs}(kapi) into @&(~1)paste{} until it is smooth and the green of a bruised leaf. Pounded and blended are not the same paste — the pestle breaks the fibres open where a blade only shears them — and this is the one place the table cannot choose for you.