Krung Gaeng Keo Wan Thai Green Curry Paste Recipes

ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)

Steps:

• In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
• Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

GREEN CURRY PASTE (GAENG KIOW WAN)

Steps:

• Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
• This will make approximately 3 tablespoons.

KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE

Steps:

• 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.

THAI CURRY PASTE

Steps:

• Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.
• Enjoy!

THAI GREEN CURRY PASTE

Steps:

• Using a blender or processor, blend all the ingredients to a smooth paste.
• Transfer the paste into a bowl, cover and chill until required.

GREEN CURRY PASTE

Steps:

• In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
• Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
• This paste stays fresh for about a month in a covered container in your refrigerator.