Krung Gaeng Keo Wan - Thai Green Curry Paste

Name: Krung Gaeng Keo Wan - Thai Green Curry Paste
Prep time: 15 min
Total time: 15 min
Yield: 1 batch
Ingredients: 1 teaspoon caraway seed; 12 black peppercorns; 4 whole cloves; 1 teaspoon Laos powder; 1 teaspoon ground nutmeg; 1 teaspoon dried rhizome (Gkrachai); 2 stalks lemongrass, minced; 2 1/2 tablespoons cilantro, chopped; 2 1/2 tablespoons garlic, chopped; 2 tablespoons shallots, chopped; 1/2 teaspoon dried kaffir lime rind, soak in hot water until soft, then mince; 8 serrano chilies, minced; 1 teaspoon shrimp paste; 1 teaspoon salt; 4 tablespoons vegetable oil

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Submitted by love4culinary

"Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container."

Krung Gaeng Keo Wan - Thai Green Curry Paste created by Rita1652

Ready In:: 15mins
Yields:
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Nutrition Information

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ingredients

1 teaspoon caraway seed
12 black peppercorns
4 whole cloves
1 teaspoon Laos powder
1 teaspoon ground nutmeg
1 teaspoon dried rhizome (Gkrachai)
2 stalks lemongrass, minced
2 ¹⁄₂ tablespoons cilantro, chopped
2 ¹⁄₂ tablespoons garlic, chopped
2 tablespoons shallots, chopped
¹⁄₂ teaspoon dried kaffir lime rind, soak in hot water until soft, then mince
8 serrano chilies, minced
1 teaspoon shrimp paste
1 teaspoon salt
4 tablespoons vegetable oil

directions

Place the whole, dries spices in a mortar and grind to a smooth powder.
Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

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RECIPE MADE WITH LOVE BY

@love4culinary

Contributor

@love4culinary

Contributor

"Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes..."

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review by Rita1652

9/14/2005

I got this made using fresh ginger root and ginger powder in place of the loas powder and Gkrachal. I did make it all in my vita mx starting with the dry ingredients following with the rest of the ingredients. Still have to cook with it. I`ll be back to let you know how great it is. — May 10, 2005 I just made this again to go along with the Thai reen curry chicken. Yummy!
photo by Rita1652

5/10/2005
creation by love4culinary

5/4/2004

Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.