Green curry paste [from scratch] (Nam phrik kaeng khiao wan) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 176) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on May 14, 2018

    Green curry is my absolute favorite, and this paste came out really delicious. I was incredibly impressed with myself. I used my mini food processor to grind the paste, but I felt that I had to add a little liquid to help it puree. I used coconut milk, which worked well. It seemed like the paste was going to be super hot, but it wasn't at all - just a nice kick at the end, and some good umami from the shrimp paste. (Which smells absolutely disgusting, btw.) Note to self: next time, don't forget that you diluted the paste a bit with the coconut milk, so increase the amount in the curry.

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