Green curry paste (Prik gaeng kaew waan) from Sabai: 100 Simple Thai Recipes for Any Day of the Week (page 258) by Pailin Chongchitnant

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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

  • Eat Your Books

    Can substitute serrano chiles, Korean green chiles, or other green chiles for Thai green chiles; and regular limes for makrut limes.

  • jenburkholder on May 28, 2025

    Made a 3x batch in the Vitamix. Yes, I know that it comes out better in the mortar and pestle but that isn't going to happen. Used Thai green chiles, about 1/4 were de-seeded. The other chili I used jalapenos, also de-seeded. Spice level was fair but honestly could have left seeds in all the Thai chiles and still been fine. Used regular limes for zesting, otherwise everything per recipe including shrimp paste (even found the cilantro roots at the Hmong market!). Quite tasty and will freeze remaining portions. Used her green curry recipe with different veg.

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