Thursday, July 7, 2011

Green Curry Paste (Krueang Gaeng Keow Wan)

Thai Translation – Krueang = Paste, Gaeng = Curry, Keow Wan= Green

Green curry is a favourite Thai dish of many people around the world. It is a smooth, creamy soup-like curry that can be made with any type of meat, seafood or vegetarian versions. This curry paste is made without shrimp paste making it perfect for vegans or vegetarians to enjoy. If you do not like your curries too spicy add large green chilli's which are not particularly spicy, alternatively, use more small green chilli's if you like dishes that pack a punch!

Store excess curry paste in a sealed container in the fridge for up to 2 weeks. Use the paste as an additive to fried rice for a delicious and quick meal or marinate meat or tofu in the paste and then grill it on the bbq for something a little different. If you do not have a mortar and pestle, you can make this paste quickly and easily using a hand-held blender or in a food processor. 

Preparation Time - 15 minutes

Makes 3 tablespoons

10 medium green chilli
5 small green chilli
½ inch piece turmeric
1 small red onion or 3 small spring onions
2 coriander seeds
2 kaffir lime leaves
1 inch piece galangal
1 piece lemongrass
2 tsp shredded ginseng

  1. In a mortar and pestle, pound the coriander seeds until they are a fine powder.
  2. Add the kaffir lime leaves that have been stripped from the stems and pound to a paste. 
  3. Add the remaining ingredients and pound until they form a smooth paste.

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