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Green Curry Paste (Prik Gang Keaw Waan)

Courtesey of Baipai Thai Cooking School, Bangkok

Green Curry Paste - Prik Gang Keaw Waan - Courtesey of Baipai Thai Cooking School, Bangkok

Our review of The Baipai Thai Cookery School

Ingredients (To make 5 tablespoons for 5 servings):


2 tblspns Lemon Grass, thinly sliced
1 tspn Galangal, finely chopped
½ tspn Kaffir lime rind, finely chopped
¼ cup (3 tblspns) Garlic, roughly chopped
3 tblspns Shallot, roughly chopped
1 Coriander root, finely chopped


1 tspn Ground coriander
½ tspn Cumin powder
10 Small hot green chillies
5 Jalapeno chillies, seeded and roughly chopped
¼ tspn Pepper seeds (peppercorns)


1 tspn Salt
1 tspn Shrimp paste


1. Bring both kinds of chillies together with salt into a mortar and pound.

2. Next add lemon grass, galangal, and kaffir lime rind and pound well, then add the shallot and garlic and pound again to combine well.

3. Next add coriander powder, cumin powder and pepper seeds and pound well again.

4. Last add shrimp paste and pound until mixture turns into a paste.

Green curry paste should be stored in an airtight container and can be kept refrigerated for up to 1 month.

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